Tri-Tip in the Oven
Learn how to make cook tri-tip in the oven to perfection. The tri-tip roast is seasoned with a homemade coffee rub that yields the juiciest and tastiest tri-tip roast!
Equipment
- an oven-safe meat thermometer
- a roasting pan or baking sheet with a wire rack on top.
Ingredients
- 1 whole tri-tip (2 - 2½ pounds), (Remove some fat and all silver skin if any. Pat the meat dry with paper towels).
- 2 teaspoons kosher salt, (or adjust to your taste)
- 1½ teaspoons coarse black pepper
- 1 tablespoon canola oil, (or more as needed)
Homemade Coffee Rub (Mix Well)
- 1 tablespoon fresh ground dark-roast coffee
- 1 tablespoon dark brown sugar
- 1 tablespoon ancho chili powder
- ½ tablespoon smoked paprika
Instructions
- In a mixing bowl, combine kosher salt, black pepper, and 2 tablespoons of coffee rub.
- Rub and coat the meat well on all sides. Pat the dry rub gently with your fingers so it adheres.
- Put the meat on top of the wire rack over a baking sheet then cover with plastic wrap. Marinate and refrigerate for 8-12 hours.
- Remove the tri-tip from the fridge. Let it rest at room temperature for up to an hour then preheat the oven to 425°F.
- Preheat a large skillet over high heat then add oil. When the oil is hot and begins to smoke, add the tri-tip, fat-side down. Turn the heat to medium-high and sear for 2-3 minutes or longer without moving until browned. Carefully flip the meat and sear the other side until browned.
- Put the meat on top of the wire rack over a baking sheet, fat-side up. Insert an oven-safe thermometer into the thickest portion of the tri-tip.
- Transfer to meat to the oven and cook for 10-12 minutes per pound or until the food thermometer reaches 130°F.
- Transfer the meat to a platter covered loosely with foil. Let it rest for 10 minutes before serving.
Notes
Slicing. It is important to always slice tri-tip against the grain in order to get a more tender piece of meat.
Storing the leftover tri-tip. You can store the leftover tri-tip roast in an airtight container. Properly stored, it can last 3-4 days in the fridge or 2-3 months in the freezer.
Reheating. Remove the steak from the fridge and let it rest at room temperature for 15-30 minutes. Preheat the oven to 250°F. Place the meat on a wire rack over a baking sheet, then bake until the meat is registered at 110°F.
Storing the leftover homemade coffee rub. Transfer the coffee rub to an airtight container or a vacuum-saleable bag. Properly stored, it can last up to two years in the freezer or up to 6 months in a cool dark place. Click here to read more info about the homemade coffee rub.
Nutrition
Calories: 55kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 1197mgPotassium: 86mgFiber: 1gSugar: 3gVitamin A: 1033IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!