Best Broiled Tri Tip Steak

The secret to tender, juicy low carb keto compatible tri tip steak in a Ninja Foodi or your oven! I’m showing you how I make this steak in my Ninja Foodi – but also how to make a knockout broiled tri tip in the oven if you don’t have a Ninja Foodi.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Ninja Tri Tip Steak

This easy broiled tri tip steak recipe is perfect for people who don’t have a grill, but want a perfect crunchy crust on their steaks – using a Ninja Foodi or your oven’s broiler, for perfect steak that you’ll want to eat every night of the week – but is great to serve at parties, coookouts, and more!

(Ps – you can order a ninja foodi here with my affiliate link– it is like a pressure cooker, broiler, air fryer, slow cooker, and extra stove all in one!)

Broiled Tri Tip Steak Ingredients

First assembled the following ingredients:

• Whole tri-tip steak (2 lbs, with silver skin removed) – This recipe uses the whole steak broiled to perfection. You will want to remove the silver skin to have a nice moist and tender tri tip.
• Steak rub (2 tbsp, Goya Adobo is my favorite) – You can choose whatever steak rub you want and mix it up every time. I love a good southwestern Adobo rub!

Steps to Broil Steaks in Ninja Foodi

Season steaks and let sit on kitchen counter for 30 minutes to bring closer to room temperature.

Preheat Ninja Foodi – set on broil with broiling rack for 5-10 minutes.

Carefully place steaks on the racks (they should sizzle) and broil for 5-8 minutes per side (for medium rare, cook for 5 minutes per side. Cook 8 minutes for medium well. Adjust as needed for your preferred doneness.)

Flip steaks and broil for another 5-8 minutes.

Remove steaks from the Ninja Foodi and allow to rest on a cutting board, tented with foil, for at least 10 minutes before cutting into the steak.

Steps to Make Broiled Tri Tip in the Oven

Season steaks and let sit on kitchen counter for 30 minutes to bring closer to room temperature.

Preheat oven broiler – set on broil with baking sheet and metal rack OR cast iron grill pan in oven to preheat.

Carefully transfer room temperature steaks to pans that have been preheating under broiler, and broil for 7 minutes (for medium rare, cook for 7 minutes. Cook 10 minutes for medium, and up to 12 minutes per side for well done. Adjust as needed for your preferred doneness.)

Flip steaks and broil for another 7-10 minutes.

Remove steak from the oven and let rest, tented with foil, for at least 10 minutes before slicing to serve.

Cut steaks against the grain and slice thin for best results.

Serve immediately or refrigerate for meal prep.

Tips and Tricks for Perfect Tri Tip Steak

Choose a well-marbled tri-tip. Good marbling keeps the meat juicy and flavorful during the high-heat broiling process.

Bring the meat to room temperature. Let the tri-tip sit out for 30–45 minutes before cooking so it cooks more evenly.

Pat it completely dry. Removing excess moisture helps create a beautifully browned crust instead of steaming the meat.

Season generously. Salt, black pepper, garlic powder, onion powder, smoked paprika, and your favorite steak seasoning all work well. For the best flavor, season at least 30 minutes ahead of cooking.

Marinate for extra tenderness. A simple marinade with olive oil, soy sauce, Worcestershire sauce, garlic, and herbs for 2–12 hours adds flavor and helps tenderize the beef.

Use a wire rack when broiling in the oven. Elevating the tri-tip allows hot air to circulate around the meat for more even browning.

Position the oven rack correctly. Place the meat about 4–6 inches below the broiler element for a perfect crust without burning.

Preheat the broiler. Give your broiler several minutes to fully heat before adding the steak so it begins searing immediately.

Flip only once. Turning the tri-tip halfway through cooking helps both sides brown evenly while keeping the juices inside.

Use a meat thermometer. Since tri-tip thickness varies, internal temperature is much more reliable than cooking time.

• Rare: 125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F
• Medium-well: 150°F
• Well done: 160°F

Remember carryover cooking. Remove the tri-tip about 5°F before your target temperature since it will continue cooking while it rests.

Let it rest before slicing. Rest the meat for 10–15 minutes to allow the juices to redistribute, making every slice more tender.

Slice against the grain. Tri-tip has two different grain directions, so pay attention and cut across the grain in each section for the most tender bites.

Other Easy Steak Dinners You’ll Love

If you love this easy delicious tri tip steak please check out my other steak dinner recipes! From skillet favorites like cajun steak bites with shrimp, to broiled ribeyes – theres a ton of hearty, meaty steak dinners!

Boneless Ribeye Roast Recipe

Beef and Tahini Salad

Reverse Sear Filet Mignon

Air Fryer Longhorn Steakhouse Parmesan Crusted Steak

Garlic Herb Sirloin Steak

Country Steak In Gravy Recipe

Denver Steak

Sirloin Steak Tips

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Broiled Tri Tip FAQs

For the best flavor and tenderness, cook tri-tip to:
Rare: 125°F
Medium-rare: 130–135°F
Medium: 140–145°F
Medium-well: 150°F

Marinating is optional but highly recommended. Even a few hours in a simple marinade can add flavor and help tenderize the meat.

Yes. Let the tri-tip sit at room temperature for about 30–45 minutes before cooking for more even results.

No. Leave the tri-tip uncovered so the broiler can create a flavorful, browned crust.

Tri-tip can become tough if it’s overcooked or sliced with the grain. Cook it to medium-rare or medium and always slice against the grain.

Locate the direction of the muscle fibers and slice thinly across the grain. Since tri-tip has two grain directions, you may need to rotate the roast as you slice.

Yes, but thaw it completely in the refrigerator before cooking for even results and proper browning.

You can, but it’s not necessary. Brushing with melted butter during the last few minutes of cooking can add extra richness without interfering with browning.

Store cooled tri-tip in an airtight container in the refrigerator for up to 4 days.

Reheat slices gently in a covered skillet with a splash of beef broth or in a low-temperature oven (around 250°F) until warmed through to help prevent the meat from drying out.

Definitely! Leftover tri-tip is excellent in sandwiches, tacos, salads, wraps, grain bowls, quesadillas, or served over mashed potatoes.