As soon as the warm weather hits, I think of grilling! Anything on the grill, from meat to vegetables, tastes so much better. And eating outside just adds to the fun! It feels like a party! Tri-tip is the perfect cut of meat for a crowd too. It is one of the more under utilized cuts and yet it is one of the most affordable. Give it a rub of spicy love and watch the faces of your friends as the fabulous smells fill the air!
Here we are, camping right on the Rogue River! When the wind comes up the cottonwood blossoms float through the air like fuzzy little snowflakes. It is truly a beautiful sight.
For our last night in Grants Pass on the Rogue River of Oregon we had the perfect weather for grilling and a great group of people coming for dinner. Tri-tip was a terrific choice for the occasion. We like coffee, we like spices! The layers of spice, a little sweetness from the sugar (and the makings for a crust on the Tri-tip) along with the warm zing of cinnamon create a wonderful rub for any steak!
Our buddies Mike and Donna have been parked right next to us for several days and it has been so much fun to finally be on the road with them. Wish we could have made more stops together but our paths took us in different directions. Next time! Until then we enjoy their company along with their daughter Julie, her amazingly adorable son Daniel and some of Julie’s friends. Conversations about other people’s passions like music (Paul) and art (Linda) over great food is always a winner!
PREPARATION
Combine all the ingredients in a small container with a tight-fitting lid and shake well to mix. Store any extra spice rub in a cool place.
Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep some to help baste meat and add flavor.
Tip ~ Before you rub the Tri-tip and grill it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. The Tri-tip is shaped like a boomerang and the fibers will run two different directions.
Find the dividing line for the two directions.
See the direction the fiber or grain of the meat runs.
See how the grain runs the other direction on this end. Now you will know how to look for the grain of the meat when you are ready to slice it.
Sprinkle spice rub over one side of the Tri-tip and rub into the meat. Flip Tri-tip over and repeat on other side.
Place in a plastic zip bag and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking to bring meat to room temperature for even cooking.
GRILLING
Prepare charcoal grill or heat a gas grill to high. Place meat on grill and sear one side well, 6 to 8 minutes, watching for flare-ups. Flip the meat and sear other side for about 6-8 minutes. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
Turn meat again and cook another 8 to 10 minutes. Flip and cook for another several minutes. A 2-pound Tri-tip will take about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
During searing, there will be a bit of smoke, but the steaks are not burning; it is just smoke from the spices in the rub. This is a great rub for all steaks.
RESTING AND CARVING
Place the meat on a cutting board, cover with foil and rest for 10 to 15 minutes.
The trick is to carve the Tri-tip against the grain. Remember seeing how the grain can change directions in this cut.
Slice against the grain. You can either cut it at the center of the angle where the fibers change direction into two pieces and slice them separately or slice against the grain on one side, turn the roast and slice against the grain on the other side.
Juicy and tender with a light crust of spice on the outside. Yummy was the general consensus! 🙂
- 1 1/2 tablespoons finely ground espresso-roast coffee beans or ground coffee
- 2 tablespoons brown sugar
- 1 tablespoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- 2 - 2 to 2.5 pound pieces of Tri-tip
- Combine all the ingredients in a small container with a tight-fitting lid and shake well to mix. Store any extra spice rub in a cool place.
- Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep some to help baste meat and add flavor.
- Tip ~ Before you rub the Tri-tip and grill it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. The Tri-tip is shaped like a boomerang and the fibers will run two different directions.
- Find the dividing line for the two directions.
- See the direction the fiber or grain of the meat runs.
- See how the grain runs the other direction on this end. Now you will know how to look for the grain of the meat when you are ready to slice it.
- Sprinkle spice rub over one side of the Tri-tip and rub into the meat. Flip Tri-tip over and repeat on other side.
- Place in a plastic zip bag and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking to bring meat to room temperature for even cooking.
- Prepare charcoal grill or heat a gas grill to high. Place meat on grill and sear one side well, 6 to 8 minutes, watching for flare-ups. Flip the meat and sear other side for about 6-8 minutes. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
- Turn meat again and cook another 8 to 10 minutes. Flip and cook for another several minutes. A 2-pound Tri-tip will take about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
- During searing, there will be a bit of smoke, but the steaks are not burning; it is just smoke from the spices in the rub. Great rub for all steaks.
- Place the meat on a cutting board, cover with foil and rest for 10 to 15 minutes.
- The trick is to carve the Tri-tip against the grain. Remember seeing how the grain can change directions in this cut.
- Slice against the grain. You can either cut it at the center of the angle where the fibers change direction into two pieces and slice them separately or slice against the grain on one side, turn the roast and slice against the grain on the other side.
