Tri-Tip In The Oven

Searing this savory, coffee-rubbed tri-tip before finishing it in the oven yields a juicy, flavorful meal every time!

I love watching cooking competitions on television, especially when a nice, juicy piece of beef is involved. There’s often that initial sear in a sizzling hot pan, followed by a finish in the oven. Perhaps that’s why I love this recipe for tri-tip in the oven. It uses these exceptional techniques combined with a flavorful rub of coffee and spices, creating a taste so delicious that it has my mouth watering just thinking about it right now. The coffee rub produces an earthy, robust flavor with a bit of smoky zing from the cumin and the two types of chili powder.

Tri-tip is one of my favorite cuts of beef because it has just the right amount of marbling, leaving it tender, juicy, and full of flavor. It is also one of the more affordable roasts, which is great for my budget. Using a dry rub that you sear first provides such a flavorful crust that makes you think you are dining in a high-end steakhouse.

I often trim my roasts and steaks to remove excess fat before cooking them, but that’s not always the best choice. That added fat helps enhance the flavor and can lead to a juicier piece of beef. The only problem is that I have to cut the fat away after cooking, which can sometimes be more difficult than expected. This leaves me with the dilemma of trimming before and sacrificing flavor or trimming after and sacrificing convenience. Personally, I think opting for leaving the fat for better flavor is the smarter choice.

Remember to let the roast sit out at room temperature for about 20 minutes before cooking. It definitely helps the meat cook more evenly. Don’t forget to rub the coffee and spice blend on all sides, not just the top and bottom. You will also want to sear the narrow sides for additional flavor and to seal in the natural juices. Finally, remember to let the meat rest for at least 10 minutes before slicing to give the juices time to redistribute through the beef.

What kind of ground coffee should I use?

I’ve often heard of coffee-crusted beef, but had never made it before this recipe. Reading that coarsely ground coffee was a required ingredient made me wonder what type to use. So, as I love to do, I turned to the internet to delve into this topic. After all, I always keep bags of ground coffee on hand, but I didn’t know if that would meet the requirements. It turns out that it would work, but it wouldn’t be the best choice because freshly ground is always best, and it might not have the right consistency.

The first thing to rule out is instant coffee, as it does not have the desired texture. Next, skip any flavored coffee, as that would affect the taste of the beef. Espresso or other finely ground coffee will also not work, as they can stick to the meat and burn during the searing. Medium and dark roast coffees are best for roasting, smoking, and fattier cuts, like rib eye. Light roast coffee can be too acidic for steak, but it may work for lean cuts. It’s also best to grind whole beans to a medium consistency right before using them to coat beef for the freshest flavor.

Serving suggestions

Potatoes are the perfect accompaniment when you make tri-tip in the oven. Some recipes to consider include Boiled Potatoes, Creamed Peas And Potatoes, and Mini Baked Potatoes. Start the meal with a crisp Wedge Salad or Blue Cheese Salad. Vegetable side dishes that go great with this meal include Steamed Brussels Sprouts, Roasted Asparagus, and Crock-Pot Green Beans. A light and refreshing dessert like Orange Fluff Salad is the perfect ending to this delicious meal.

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