Coffee-Rubbed Grilled Tri-Tip Recipe
This grilled tri-tip is perfectly seasoned and the meat is melt-in-your-mouth tender. If you're a coffee lover and a fan of grilling, then is going to be your new favorite tri-tip recipe!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Makes: 6 - 8 servings
Ingredients
- 3 - 3.5 lb tri-tip, trimmed of silverskin and excess fat
- 1 1/2 tablespoons instant coffee or espresso
- 1 tablespoon paprika
- 2 teaspoons ancho chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1/2 teaspoon ground cumin
- 2 tablespoons brown sugar
- 1/3 cup olive oil
- kosher salt
- freshly cracked pepper
Instructions
- Season the tri-tip. A few hours before you plan to cook, season the tri-tip all over with kosher salt and pepper. Lay the meat on a plate and leave it uncovered in the fridge for up to 8 hours.
- Mix the rub. Combine all the rub ingredients in a small bowl and add the olive oil. Stir well until it resembles a paste.
- Rub the tri-tip. Massage all the rub into the tri-tip, really taking care to get in all the nooks and crannies. Return the tri-tip to the fridge for 2-4 hours.
- Prep the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat an outdoor grill where one side is medium-high heat and the other side is low heat. Close the lid and wait until the temperature reaches 450 F.
- Grill the tri-tip. Place the tri-tip on the hot side of the grill and grill 4-5 minutes per side, until browned with grill marks. Transfer to the cool side of the grill (lower the temp on the hot side) until the internal temperature reaches 130 F, about another 20-30 minutes. Remove from the grill, lightly tent with foil, and let the grilled tri-tip rest for 15 minutes before slicing.
- Slice against the grain: Because the tri-tip is where several muscles converge, you have muscle fibers running different directions. I find that cutting tri-tip on the diagonal with one point up and two points down, like an isosceles triangle, works best.
Notes
For oven cooking instructions, see above blog post.
Always use a meat thermometer to determine doneness. Cooking times are an estimate and the most reliable method for determining doneness is to use a grill or oven-safe probe thermometer.
Storage: After grilling your tri-tip, allow it to cool down to room temperature before storing. Wrap the meat tightly in plastic wrap or aluminum foil to prevent air exposure, which can lead to moisture loss and freezer burn. I recommend leaving large pieces whole and not slicing the meat that you plan to store. For longer storage, place the wrapped tri-tip in an airtight freezer bag or container. It can be stored in the refrigerator for up to 3-4 days or in the freezer for 2-3 months.
To reheat in the oven: Preheat your oven to a low temperature, around 250°F (120°C). Place the foil-wrapped tri-tip on a baking sheet or in a baking dish and reheat for approximately 15-20 minutes or until the internal temperature reaches your desired level of warmth (around 130-140°F or 54-60°C for medium-rare). Use a meat thermometer to ensure accuracy.
