Coffee-Rubbed Tri-Tip In The Oven - Posh Journal

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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!

This oven-baked tri-tip roast recipe will prove that you can make a tasty steak from an inexpensive cut. It's the easiest way to cook tri-tip in the oven, perfect when you don't feel like grilling.

Jump to:

• What is Tri-Tip
• Easy Tri-Tip in the Oven Recipe
• The Best Seasoning for Triangle Steak
• The Ingredients for Oven-Roasted Tri-Tip Roast
• How to Trim Fat and Silverskin Off Tri-Tip Before Cooking
• How to Cook Tri-Tip Roast in the Oven 
• How to Slice Tri-Tip
• How to Store Leftover Roasted Tri-tip
• How to Reheat Leftover Roasted Tri-tip
• How to Use Leftover Tri-tip Roast
• 📖 Recipe
• 💬 Comments

What is Tri-Tip

Tri-Tip is also known as the Newport Steak or Santa Maria Steak, Triangle Tip, or Triangle Steak. It's traditionally seasoned with Santa Maria rub, can be grilled or roasted.

Tri-tip is a cheaper alternative to rib-eye and also makes a great substitute for brisket.

Tri-tip meat is a part of the bottom sirloin subprimal cut. The meat is nicely marbled, tender, and full-flavored, yet it is actually low in fat.

Since tri-tip is a lean cut, it is best when it's cooked medium-rare. Do not cook past medium or it ends up being too tough.

Easy Tri-Tip in the Oven Recipe

This oven-roasted tri-tip recipe is a simple way to cook tri-tip that doesn't require a grill or smoker. The tri-tip is rubbed with a blend of salt and coffee rub.

The meat starts on the stove in a skillet, but you'll finish the steak in the oven. The meat has a nicely browned sear on the outer parts and medium-rare on the inside.

The Best Seasoning for Triangle Steak

I seasoned and marinated the tri-tip roast with a homemade coffee rub. It's the best seasoning for lean meat like tri-tip because the coffee acts as a tenderizer and creates a nice crust on the outside. As a result, you'll find it to be tender even when cooked to medium doneness.

The Ingredients for Oven-Roasted Tri-Tip Roast

To make this tri-tip roast, you'll need a tri-tip roast, kosher salt, black pepper, and homemade coffee rub. The rub contains a blend of ancho chili powder, smoked paprika, ground dark-roast coffee, and dark brown sugar.

How to Trim Fat and Silverskin Off Tri-Tip Before Cooking

Nowadays, you can buy trimmed or untrimmed tri-tips.

Trimming the fat off the tri-tip is pretty easy and can be done within minutes using a sharp knife.

It's recommended to leave a little fat, especially on the bottom to keep the meat moist and juicy. You should remove the layer of silverskin and if you are grilling your tri-tip, the fat cap must be removed as well.

Here's how to remove the silverskin:

1. Push the tip of the knife under the silverskin.
2. Carefully pull the knife towards you while you're holding the skin until it's all removed.

How to Cook Tri-Tip Roast in the Oven

1. Prepare the Tri-Tip

• Remove some fat and all silverskin if any.
• Pat the meat dry with paper towels

2. Season the Tri-Tip

• In a mixing bowl, combine kosher salt, black pepper, and the coffee rub. Alternatively, you can season the meat with kosher salt and black pepper first, then with the coffee rub.
• Rub and coat the meat well on both sides.
• Pat the dry rub mildly with your fingers so it adheres.

3. Marinate

• Put the meat on top of the wire rack over a baking sheet then cover with plastic wrap.
• Transfer the seasoned meat to a fridge and marinate for 8-12 hours.

4. Let the tri-tip rest

• Remove the marinated tri-tip from the fridge and let it rest at room temperature for an hour.

5. Brown the Tri-Tip

• 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.

6. Roast in the Oven

• 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.
• Roast the meat for about 10-12 minutes per pound or until the food thermometer reaches 130°F.

• Remove the meat from the oven. Transfer the meat to a platter covered loosely with foil. Let it rest for 10 minutes before serving. The temperature of the meat will continue to rise for as much as 10°F during this time.

How to Slice Tri-Tip

It is important to always slice tri-tip against the grain in order to get a more tender piece of meat.

• Make sure that you take a good look at your tri-tip roast before cooking.
• Take a note/picture of which direction the parallel lines of muscle fibers are running. Once it's cooked it's much more difficult to see.
• Once your tri-tip roast is cooked and has rested, pick up a sharp carving knife.
• Use the knife to slice the tri-tip against the grain for maximum tenderness.

How to Store Leftover Roasted Tri-tip

You can store the leftover tri-tip in an airtight container. Properly stored, it can last 3-4 days in the fridge or 2-3 months in the freezer.

How to Reheat Leftover Roasted Tri-tip

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.

How to Use Leftover Tri-tip Roast

You can use the leftover tri-tip roast for:

• Steak quesadilla
• Breakfast steak hash
• Enchiladas
• Nachos
• Taco
• Any stew like cacciatore, stroganoff
• Pizza
• As a topping for any pasta
• Spring rolls
• Lettuce wraps
• Pot-pie
• French dip sandwich
• As a filling for Potato cheese balls

📖 Recipe

Tri-Tip in the Oven

Rika 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! 5 from 18 votes Print Recipe Pin Recipe Save Save Prep Time 15 minutes minsCook Time 25 minutes minsMarinating 8 hours hrs Course Main DishCuisine American Servings 4Calories 55 kcal

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 Love the Recipe? Let Us Know!Your feedback means the world to us! If you enjoyed our recipe and want to support our website, please take a moment to rate the recipe!