Ingredients

The following ingredients have 4 Servings
  • 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 tbsp canola oil ((or more as needed))
  • 1 tbsp fresh ground dark-roast coffee 
  • 1 tbsp dark brown sugar
  • 1 tbsp ancho chili powder
  • ½ tbsp smoked paprika

Instruction

  • 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.