I don't brag about much, but one thing I can claim is the ability to host a well-planned, stress-free dinner party. It's a skill honed over several decades, and there are two things that are non-negotiable for me: start the party with an empty dishwasher, and the main course shouldn't require any babysitting once guests arrive, because people are always the most important part.
This tri tip roast is a winner because all the prep happens ahead and it's just hanging out, ready when we are. Plus, the meat actually gets better the longer it rests. Once everyone’s settled in, enjoyed some apps, I slice it up and it's perfect. And I promise, the caramelized crust from the sweet paprika rub is something people ask about every single time.
Why This Recipe is a Keeper
☑️ No marinating required — the dry rub does all the heavy lifting
☑️ Sear + oven method — caramelized crust outside, perfectly pink inside, no grill or smoker required
☑️ Coconut sugar in the rub — caramelizes beautifully without the blood sugar spike
☑️ One roast, many meals — leftovers are fabulous in tacos, salads, sandwiches, and more
Key Ingredient Notes
Tri tip — I get mine at Costco where it comes in a two-pack. One tri tip usually feeds 4 to 6 people depending on how big it is and how many sides you're serving. You can cook one and freeze the other unless it's a big party, then do both. Look for a roast with good marbling. Most tri tips come with a fat cap on one side. Leave it on. It bastes the meat as it cooks and you can always trim it off after slicing if you prefer.
Paprika — Regular sweet paprika gives you that gorgeous color and mild warmth. I get mine from Burlap & Barrel, a wonderful single-origin, fair trade spice company. Smoked paprika works too if you want a deeper, smokier flavor.
Coconut sugar — This is what creates the caramelized crust. It has a lower glycemic index than brown sugar and a subtle molasses-like flavor. Brown sugar or maple sugar work as substitutes if that's what you have.
Salt — I use kosher salt (Diamond Crystal is a personal favorite). If you're using fine table salt, cut the amount in half.
Oil — You want something with a high smoke point since you're searing the meat at a high temp. Avocado oil is my personal go-to that won't burn.
How to Make Oven-Baked Tri Tip
- Make the rub. Combine the paprika, coconut sugar, garlic powder, pepper, and salt in a small bowl. Feel free to double or triple it and store in a small spice jar for next time.
- Prep the tri tip. Pat the roast dry with paper towels (this helps the sear). Coat generously with the spice mixture on all sides. Let it sit at room temperature for 20 to 30 minutes while you preheat the oven to 350°F.
- Sear the roast. Heat an oven-safe skillet (cast iron is my go-to) over medium-high heat until it's hot. Add the oil to the pan, then sear the tri tip for 4 minutes per side without moving it. You want a deep, caramelized crust.
- Finish in the oven. Transfer the skillet directly to the oven. Roast until the internal temperature reaches 130 to 135°F for medium-rare (what you see in the photos). Depending on the size of your roast, this will take about 15 to 25 minutes. Use an instant-read thermometer to confirm doneness.
- Rest before slicing. This is non-negotiable, otherwise all the good juices will run out and your meat will be dry. Let the roast rest for at least 20 minutes before cutting (though longer is better, up to 90 minutes). The temperature will rise another 10 degrees or so and the juices will redistribute throughout the meat. Slice against the grain per the details below for maximum tenderness.
How to Slice Tri Tip
Tri tip is unique because the grain runs in two different directions. If you slice the whole roast one way, half of it will be tough and chewy. Here's how to get tender slices every time.
Find where the grain changes. Look at your rested roast and you'll see the muscle fibers running one direction on one end and a different direction on the other. There's a spot in the middle where they meet. That's where you make your first cut, splitting the roast into two pieces.
Slice each half separately. Now you have two pieces, each with grain running one direction. Slice each piece against (perpendicular to) the grain in thin strips, about a quarter inch thick. The knife should be cutting across the fibers, not parallel to them.
Why against the grain matters. Muscle fibers are long and tough. When you slice with the grain, you're leaving those long fibers intact, which means your teeth have to do the work of breaking them apart. When you slice against the grain, your knife does that work instead, cutting the fibers into short pieces that fall apart easily when you chew.
Storage and Leftovers
Refrigerator. Sliced or whole, tri tip keeps well in an airtight container for up to 4 days. I honestly love it cold straight from the fridge.
Reheating. For the best texture, warm thin slices quickly in a hot skillet with a little butter or oil, just until heated through. The microwave works in a pinch but tends to make the meat a bit rubbery.
Freezer. Slice and freeze flat in a zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
Leftover ideas. This is where tri tip really shines as a meal prep hero. One roast can turn into a week of completely different meals:
- Tacos, diced up and quick seared served with pico, lettuce and cheese
- Sliced over a big salad with your favorite dressing
- Burritos with black beans, cheese and guacamole
- Steak sandwiches with lettuce, tomato and horseradish
- Tossed into chili for extra richness
Joanie's Balanced Bites for Blood Sugar
Tri tip is pure protein with some fat to help boost satisfaction. It clocks in around 25 grams of protein per serving with zero carbohydrates from the meat itself.
The rub contains a small amount of coconut sugar (naturally low-glycemic), and once paired with the protein and fat, it's absorbed slowly and steadily. Just add some fiber to your plate and that's a well-rounded meal!
How to Enjoy It
When I serve it for guests, it's often accompanied by my famous Caesar Salad or Apple Arugula Salad, and either sourdough bread or my discard breadsticks.
But it's so incredibly versatile. It can really pair with any favorite vegetable and carb sides. Round it out with whatever you're in the mood for!
Browse ➡️ Blood Sugar-Friendly Recipes
Oven-Baked Tri Tip with Sweet Paprika Rub
- Prep Time: 10
- Cook Time: 35
- Total Time: 75
- Yield: 4-6 servings
- Category: main dish
- Method: oven
- Cuisine: American
- Diet: Diabetic
Description
This oven-baked tri tip with a sweet paprika rub is my go-to for hosting. Perfectly tender meat with a caramelized crust that people ask about every time. It gets better the longer it rests, so you can have it ready before guests arrive. Leftovers are amazing in tacos, salads, sandwiches, and more.
Ingredients
For the Rub:
- 2 teaspoons paprika
- 1 tablespoon coconut sugar (12g)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1½ teaspoons kosher salt
For the Roast:
- 1 tri tip roast (about 2-2.5 lbs)
- 2 tablespoons neutral oil (avocado or vegetable)
Instructions
- Combine the paprika, coconut sugar, garlic powder, pepper, and salt in a small bowl.
- Pat the tri tip dry with paper towels. Coat generously with the spice mixture on all sides. Let sit at room temperature for 20 to 30 minutes.
- Preheat the oven to 350°F.
- Heat an oven-safe skillet over medium-high heat until hot. Add the oil, then sear the tri tip for 4 minutes per side without moving it.
- Transfer the skillet directly to the oven. Roast until internal temperature reaches 130 to 135°F for medium-rare, about 15 to 25 minutes.
- Rest for at least 20 minutes before slicing (up to 90 minutes is even better). Slice against the grain for maximum tenderness.
Nutrition
- Serving Size:
- Calories: 297
- Sugar: 2.5 g
- Sodium: 472.8 mg
- Fat: 13.4 g
- Carbohydrates: 3.6 g
- Fiber: 0.5 g
- Protein: 39 g
- Cholesterol: 107 mg
Did you make this recipe? Let me know!