Grilled Coffee-Rubbed Tri-Tip is what summer grilling dreams are made of! It’s perfectly seasoned and the meat is melt-in-your-mouth tender. If you’re a coffee lover and a fan of grilling, then this post is the ultimate guide to grilling the perfect tri-tip.

While grilling a large cut of meat can feel intimidating, I’ve got all the tips and tricks to make it a quick and easy process. Grilled coffee-rubbed tri-tip is perfect for a weeknight dinner, summer BBQ, or a special Father’s day dinner!

Grilled Coffee-Rubbed Tri-Tip

This is another recipe that I’m so excited to share as part of my Summer Grilling Series! Growing up on the west coast where tri-tip is extremely popular has made me a lover of this cut from an early age.

Grilled tri-tip is a staple at just about every summer BBQ and it honestly couldn’t be easier to make. If you’ve never had it, it’s extremely tender while still being pretty low in fat and high in protein.

Grilled coffee-rubbed tri-tip is a great option for a healthy grilling dinner or weekly meal prep. I love serving it alongside my Hawaiian-style Mac Salad or Creamy Pesto Pasta salad because grilled meats + pasta salad= happiness.

While grilled tri-tip might feel casual, it’s easy to class it up with the right sides! When I’m making a dinner to impress, I serve tri-tip alongside my Horseradish Mashed Potatoes with a nice Kale Caesar Salad. However you choose to serve it, grilled coffee-rubbed tri-tip needs to be on your cooking agenda ASAP!

For more grilling inspiration, check out all my Summer Grilling Recipes.

What is Tri-Tip?

Tri-tip is a flavorful and versatile cut of beef that comes from the bottom sirloin area of the cow. It is triangular in shape, hence the name “tri-tip,” and typically weighs around two to three pounds. Don’t confuse this with sirloin steak which comes from the top sirloin area.

Tri-Tip is known for its tenderness, marbling, and robust beefy flavor. While it was once a regional specialty in California, tri-tip has gained popularity across the United States and is now widely enjoyed.

When searching for a quality cut of beef, always head straight to your local butcher. It’s always important to support small business, but I always get the best cuts and information when I shop at a smaller store vs a large chain grocery store.

How to Make Grilled Coffee-Rubbed Tri-Tip

Making grilled coffee-rubbed tri-tip is a cinch! I highly recommend investing in a quality meat thermometer for all your grilling and cooking. It’s essential to cooking meats to the perfect temperature and ensures that you never overcook a steak again!

Tools Needed

• Mixing Bowl
• Sharp Knife
• Cutting Board
• Grill or Grill Pan
• Meat Thermometer

Ingredients and Substitutions

• Tri-tip. Head to your local butcher and get a nice piece of tri-tip that’s around 3 lbs.
• Instant coffee or espresso. Rather than use ground coffee that won’t dissolve, we’re using instant coffee here. Use your favorite brand, just look for one with fine crystals.
• Spices. Paprika, ancho chile powder, garlic, onion, ground mustard, and cumin are my BBQ rub go-to’s! Feel free to experiment here and add what you like or take away what you don’t.
• Brown sugar. A little bit of sugar balances the flavor out and gives really nice caramelization on the outside of the tri-tip.
• Kosher salt and freshly cracked pepper. A must!

The Process

1. 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.
2. Mix the rub. Combine all the rub ingredients in a small bowl and add the olive oil. Stir well until it resembles a paste.
3. 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.
4. 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.
5. 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 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.
6. 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.

Understanding Grades of Beef

When it comes to purchasing beef, understanding the different grades can help you make the best decision and ensure quality for your desired cooking method. Let’s take a closer look at the different grades of beef for making grilled coffee-rubbed tri-tip:

1. Prime Grade: Considered the highest quality, prime grade beef is well-marbled with fat, which contributes to its tenderness, juiciness, and exceptional flavor. This grade is often found in high-end steakhouses and specialty meat markets. Prime grade beef is relatively scarce and commands a higher price point.
2. Choice Grade: Choice grade beef is the most commonly available grade and strikes a balance between tenderness and affordability. It has less marbling than prime grade but still delivers good flavor and tenderness. Choice grade beef is a popular choice for everyday cooking and grilling.
3. Select Grade: Select grade beef is leaner than prime or choice, with less marbling. It tends to be less tender and may require additional attention during cooking to prevent dryness. Select grade beef is often a more economical choice but can still be enjoyable when cooked properly and with flavorful marinades or tenderizing techniques.
4. Other Grades: There are also specialty and alternative grading systems used in certain regions or for specific purposes. For example, Wagyu beef from Japan is highly regarded for its intense marbling and tenderness. Additionally, grass-fed or organic beef may be labeled differently based on specific certifications or standards.

Keep in mind that while beef grading provides a general indication of quality, it is not the sole determinant of a great eating experience. Factors like proper aging, handling, and cooking techniques also play significant roles in achieving a delicious final result.

It’s always a good idea to consult with your local butcher to ensure you select the best tri-tip for this recipe. For this recipe, I used Prime Grade tri-tip and was so happy with the results!

Cooking Coffee-Rubbed Tri-Tip to the Right Temperature

Tri-tip is best served medium-rare or medium. If you’re a well-done steak person, I don’t recommend making this particular cut. Because tri-tip is lean, it doesn’t have fat to fall back on to keep it juicy. Once it’s overcooked, it becomes tough and dry.

Understanding temperatures is important for cooking beef. Once you pull the grilled tri-tip off the grill, it’ll come up in temperature a couple of degrees. To get the perfect end result, consider pulling at these temperatures:

Medium-rare: 130-135 F. Pull at 125 F.
Medium: 140-145. Pull at 135 F.

As always, use a meat thermometer to give you the most accurate readings.

Tips & Tricks for Making Perfect Grilled Tri-Tip

Grilling the perfect steak can feel intimidating! When you’re spending a lot on a quality cut of beef, there’s a lot of pressure to keep it tender and not overcook it. Here are all my best tips for making perfect grilled coffee-rubbed tri-tip every time:

1. Choose the right piece of steak: Opt for a really well-marbled tri-tip that’s about 3 lbs. Cooking a well-marbled tri-tip gives you a juicier end result.
2. Season ahead of time: Season your tri-tip liberally with salt and pepper several hours before cooking the steak so that the seasoning really has time to permeate.
3. Preheat the grill: Ensure your grill is preheated before adding the tri-tip for proper searing. Make sure to lightly oil the grates to avoid sticking.
4. Embrace cooking zones on the grill: Heat one side of the grill to high heat, and the other side to low heat. Sear the tri-tip for 4-5 minutes per side on the high heat and then transfer to the cooler side of the grill to finish cooking at a slower pace.
5. Use a meat thermometer: To make sure your tri-tip is cooked to the perfect temperature, always use a meat thermometer.
6. Rest before serving: Once the tri-tip is off the grill, allow it to rest for a few minutes. This helps the juices redistribute, resulting in tender and flavorful steak.
7. 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.

Cooking Tri-Tip in the Oven

No grill? No problem! This is still a delicious recipe that you can easily make in the oven. We’re going to be using the reverse-sear method so that you end up with a juicy and perfectly cooked tri-tip. Instead of searing the tri-tip and finishing in the oven, we’re going to start the tri-tip low and slow and sear over high heat at the very end.

1. Season the tri-tip: Follow the same steps in the recipe to season and rub the tri-tip before cooking. Place the seasoned tri-tip on a baking rack set over a rimmed baking sheet. Insert a meat thermometer probe into the thickest part of the tri-tip.
2. Preheat the oven: Start by preheating your oven to 250°F. Make sure the oven is fully heated before placing the tri-tip inside.
3. Slow roast the tri-tip: Slow roast the tri-tip until the internal temperature reaches 115 F for medium-rare and 125 F for medium. This should take about an hour or so for a 3 lb. tri-tip.
4. Sear the tri-tip: 5 minutes before the tri-tip comes out of the oven, heat a large cast iron skillet over medium-high heat. Once the pan is hot, add a couple tablespoons of neutral oil. Sear the tri-tip for 3-4 minutes per side, until a brown crust forms.
5. Rest: Remove the tri-tip from the skillet and transfer to a cutting board. Lightly tent with foil and let the tri-tip rest for 10-15 minutes before slicing against the grain.

Storage & Reheating Instructions

Here are my best practices for storing and reheating grilled coffee-rubbed tri-tip:

1. 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.
2. Reheating: To preserve the meat’s juiciness, it’s best to reheat tri-tip gently and avoid overcooking. Here are a few methods to consider:
   • 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.
   • Sous Vide: If you have a sous vide machine, this method is excellent for reheating cooked meats while maintaining their tenderness. Place the vacuum-sealed tri-tip in a water bath set to the desired temperature (around 130-140°F or 54-60°C) and let it warm through for about 30 minutes.

It’s crucial not to overcook the reheated tri-tip, as it can lead to dryness and toughness. Aim for a gentle warming to retain the juiciness and flavors initially obtained during grilling.

What to Serve with Grilled Coffee-Rubbed Tri-Tip

Juicy and tender grilled coffee-rubbed tri-tip is the main event, but what is a great dinner without sides? Here are some of my favorite side dish recipes to serve grilled steak:

• Hawaiian-style Mac Salad
• Dressed-up Baked Beans
• Sweet Potato Fries
• Creamy Pesto Pasta Salad
• Lemon-Dill Rice
• Creamy Spinach and Feta Orzo

You can also chop up the grilled tri-tip and serve it as tacos alongside by Mexican rice, Instant Pot Refried Beans, and my Best Ever Guacamole. Serve with my homemade Salsa verde!

If you’re looking for a sauce to serve with grilled tri-tip, this Romesco sauce is incredible! Or, try the chimichurri from my Grilled Pork Tenderloin Recipe.

---

Grilled Coffee-Rubbed Tri-tip is going to absolutely blow your mind with how flavorful it is! It’s great for a fast weeknight meal as well as any backyard BBQ. If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Summer Grilling Recipes to Try Now

Best Beer Can Chicken
Grilled Ribeye with Shishito Salsa
Easy Pollo Asado
Grilled Pork Tenderloin with Chimichurri
Grilled Beer Brats

This post may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.