How to Cook Tri -Tip at a Low Temperature in Convection

Updated: Sep 1



Does Tri-Tip Have to be Grilled?


Popular methods for cooking a tri-tip roast include usually recommend grilling or broiling as the best method of cooking. While these methods do add a lot of flavor to the meat, I find roasting tri-tip at a low temperature and finishing the cooking with high heat actually gives the best result.


What are the Benefits of Roasting Tri-Tip at a Low Temperature


I began roasting tri-tip at a low temperature when I was actively teaching clients how to use their appliances because I could demonstrate how one of the benefits of Convection was the ability to cook a complete meal at one time.


I was never pleased with the results of roasting tri-tip at high temperatures. The meat seemed too dry and not that flavorful, so I felt the reverse sear method would work better for several reasons.

  • Lean tender cuts of meat have better flavor and texture when roasted at a low temperature while a short high heat finish adds flavor without drying out the meat.


  • After roasting it’s advisable for meats to rest prior to carving; thus, in terms of cooking a complete meal at one time in Convection, I found the method and timing ideal for roasting vegetables at the same time. Not only was everything perfectly cooked but everything was ready to serve at one time.


What is the Timing for Cooking Tri-Tip at a Low Temperature?


Cooking Time at 300 Degrees:

The time to cook a 2 ½ - 3lb tri-tip in this method is approximately 40 minutes. I cook the tri-tip in the Convection Roast or Convection Bake mode at 300 degrees for 25 minutes.


Cooking Time at 375 Degrees:

Increase the oven temperature to 375 degrees for the final 15 minutes of cooking. At that time the internal temperature of the roast will be 130 - 135 degrees. If you prefer the meat more well-done then cook it for another 5 - 8 minutes.


Resting and Slicing:

A trip tip cut being sliced on a cutting board
Slicing a Trip Tip

Take the roast of the hot pan so it doesn’t continue cooking and set it aside to rest for 10 minutes before slicing it. The tri-tip should first be sliced in half so you have one long piece and one triangular piece. Then slice each section against the grain into thin slices.


When do I Add the Vegetables?


The cooking time for the vegetables will of course depend on the type of vegetables you are roasting as well as how you cut them. If you add up the high-heat roasting time + the time the meat is resting and being sliced that will account for approximately 30 minutes.


However, if you are roasting vegetables that need closer to 40 minutes of cooking time then add them to the oven at least 10 minutes prior to increasing the oven temperature. They will still cook perfectly.


Which Rack Positions do I Use?


For best results, plan to cook the meat on the middle rack position or the one just above. That way it will get a nice sear from the top heating element when you increase the oven temperature.

The vegetables are best roasted on rack position 1 or 2 (counting up from the bottom) so they will benefit from the direct heat of the bottom heating element for better caramelization.



What Type of Pan Should I Use?


Trip-tip can be roasted on a rimmed baking sheet. Generally, we advise roasting meat on a rack in a shallow pan so that the Convection heat can circulate evenly around the food. Because the first longer phase of cooking is at a low temperature, the pan will not draw as much moisture out of the meat as when a higher temperature is used. So if you don’t have a rack just place the meat directly on the pan.


Determining the Internal Temperature of the Meat


If your oven is equipped with a meat probe, you can program the probe to the desired internal temperature. Otherwise, you can follow the timing I have laid out and check the degree of doneness with an instant-read thermometer.

Inserting a meat probe into trip-tip cut that is place on a rack in a shallow pan
Inserting a Meat Probe

Remember, when using the oven meat probe, the oven will typically turn off once the desired internal temperature of the meat has been reached. I have also noticed in some ovens that once the door is opened to add food, the probe has to be re-programmed so keep this in mind when using the oven meat probe.


Stay tuned for my next post for Canning and Preserving in the Steam Oven. When you can at home, you control the ingredients you use which very beneficiary to your health. Canned products you buy at grocery market often contain high level of sugar. When you do at home, it will contain none. Unless you are looking for particular flavor.


In the meantime, I hope you will try this recipe: How To Roast Trip at a Low Temperature and enjoy your tri-tip meal.


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