When considering the culinary endeavor of preparing a succulent tri tip in the oven, one might ponder the ideal duration for achieving the perfect level of doneness. How long should I cook tri tip in the oven, particularly at a temperature of 350 degrees Fahrenheit? What factors should inform this decision? Would the size and thickness of the meat play a significant role in the overall cooking time? Moreover, could the initial temperature of the tri tip prior to cooking influence the final result? Should I embrace the use of a meat thermometer for precision, or is it acceptable to rely on simple visual cues? As the enticing aroma fills the kitchen, can one truly ascertain if the tri tip is ready without risking undercooking or overcooking this flavorful cut? What techniques might elevate the outcome, ensuring a tender and juicy presentation that tantalizes the palate?