Coffee-Rubbed Tri-Tip is seasoned with a blend of robust espresso powder, smoky paprika, and a hint of chili powder for a subtle kick. A touch of brown sugar caramelizes on top, creating a flavorful crust that seals in the meat’s juices.
Serve this tri-tip sliced with your favorite side dishes, like grilled veggies and bread. Or dice it up and serve the meat in tacos! You can’t go wrong.
Not a coffee lover? No worries. The espresso flavor is subtle and enhances the rich, buttery beef.
Certified Piedmontese Grass Fed, Grass Finished Tri-Tip
This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!
Certified Piedmontese brings a unique and flavorful tri-tip roast to your table. Here’s what makes it special.
The Cut
Tri-tip comes from the bottom sirloin, with a distinct grain that is similar to brisket. Often called the “bargain prime rib,” it delivers rich flavor at a more accessible price point.
The Breed
Certified Piedmontese cattle, originally from Italy, naturally produce beef that’s leaner yet tender. This means you get all the flavor with less fat and fewer calories than typical beef.
Mindful Farming
Raised sustainably in the Midwest without hormones, antibiotics, or steroids, this grass-fed, grass-finished tri-tip is beef you can feel good about. Certified Piedmontese prioritizes both animal welfare and environmental stewardship.
Espresso Dry Rub For Tri-Tip
Espresso Powder
You’ll want to use espresso powder or finely ground coffee. The key here is smaller granules so they don’t burn on the grill.
Brown Sugar
The brown sugar balances the espresso and creates a nice caramelized layer on the tri-tip’s crust.
Paprika
Paprika gives the tri-tip a nice smoky flavor.
Chili Powder
A little chili powder adds some complexity and just a slight hint of heat.
Salt & Pepper
Can’t have a tri-tip rub without these!
How To Make Coffee-Rubbed Tri-Tip
01) Prepare the rub.
In a small bowl, mix together the espresso powder, brown sugar, paprika, chili powder, salt, and pepper.
02) Trim the tri-tip.
Cut off any excess fat around the edges of the tri-tip if needed.
03) Let it rest.
Allow the tri-tip to sit at room temperature for about 30 minutes.
04) Season the meat.
Pat the tri-tip dry with paper towels. Rub the espresso dry rub all over the meat, pressing it in so it sticks.
05) Preheat the grill.
Set up your grill for two-zone cooking, with one side on high heat and the other side low.
06) Sear the tri-tip.
Place the tri-tip on the hot side of the grill. Sear on each side until you get nice grill marks.
07) Finish cooking.
Move the tri-tip to the cooler side of the grill. Close the lid and continue cooking until it reaches your desired internal temperature.
08) Rest and slice.
Remove the tri-tip from the grill and let it rest for 10-15 minutes. Slice against the grain and serve.
Top Tips for Tri-Tip!
Try saying that three times fast 🙃
Cut off any excess fat around the edges.
The beef will have a nice natural marbling, but you’ll want to trim off anything that juts out too much. If it drips on the grill, it could cause a flare-up, potentially burning parts of the meat.
Don’t forget to sear both sides of the tri-tip!
This creates a nice crust and seals in the juices so your meat stays tender.
Let the roast come to room temperature...
- for 30 minutes or so before you season or grill it. This will help the tri-tip cook more evenly.
Let your grilled tri-tip rest a bit before slicing.
After you take the tri-tip off the grill, the internal temperature will rise just a bit, so keep that in mind. Let your grilled tri-tip rest a bit before slicing. It’s worth the wait!
Levels of Doneness
Rare: 120-125°F
The center is cool red, soft, and very juicy.
Medium Rare: 130-135°F
The center is warm red, tender, and juicy with a bit more firmness.
Medium: 135-145°F
The center is warm pink, slightly firmer, and still retains a good amount of juiciness.
Medium Well: 145-155°F
The center is slightly pink, firmer in texture, with a reduced amount of juiciness.
Well Done: 155°F and above
The meat is brown throughout, with very little juiciness, and is quite firm.
The USDA recommends a minimum temperature of 145°F. But a lot of people like their tri-tip cooked to medium rare or medium for flavor and tenderness.
How to Serve Coffee-Rubbed Tri-Tip
Serve with your favorite grilled or roasted veggies and a loaf of crusty bread. Or dice and serve the meat as tacos! Here are some ideas:
Coffee Rubbed Tri-Tip FAQ
What is the best way to cook tri-tip steak?
Grilling is ideal for tri-tip. The high heat creates a flavorful crust while keeping the inside juicy. Remember to use two-zone cooking for perfect results!
Does espresso-rubbed steak taste like coffee?
Not really! The coffee enhances the meat’s richness without overpowering it. It’s more about depth of flavor than tasting like your morning brew.
Does tri-tip need to be marinated?
No, you don’t need to marinate tri-tip. This recipe uses a dry rub, which you can apply right before grilling.
How do you keep tri-tip juicy?
Don’t overcook it! Use a meat thermometer, and let it rest after cooking. The two-zone grilling method also helps keep it juicy.
How long should you season a tri-tip before cooking?
You can season your tri-tip right before you put it on the grill.
Do you cut fat off tri-tip before cooking?
Trim any large, external fat pieces. There will be some marbling on the inside, which is good — a little fat adds flavor and juiciness during cooking. You just want to make sure there aren’t large pieces of fat on the outside that could melt off and cause flare-ups on your grill.
Coffee Rubbed Tri-Tip
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Coffee-Rubbed Tri-Tip is seasoned with a blend of robust espresso powder, smoky paprika, and a hint of chili powder for a subtle kick. A touch of brown sugar caramelizes on top, creating a flavorful crust that seals in the meat’s juices.
Serve this tri-tip sliced with your favorite side dishes, like grilled veggies and bread. Or dice it up and serve the meat in tacos! You can’t go wrong.
Not a coffee lover? No worries. The espresso flavor is subtle and enhances the rich, buttery beef.
Ingredients
- 32 oz Certified Piedmontese Grass Fed, Grass Finished Tri-Tip Roast
- 1/4 cup espresso powder
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon pepper
- 2 teaspoons salt
Instructions
- Bring the tr-tip roast to room temperature on the counter about 30 minutes prior to seasoning and cooking.
- Preheat your grill to high heat, then turn off one side of the grill to create a cool grilling zone. Zone grilling will be used to cook this tri-tip.
- Add the espresso powder, brown sugar, paprika, chili powder, pepper and salt together in a small bowl and combine. Pat the roast dry and even rub with the spice rub mixture on all sides.
- Sear the tri-tip over the high heat section of the grill for about 5 minutes, or until good grill marks are made. Flip and sear the other side for the same amount of time.
- Move the tri-tip over to the “off” or “cool” side of the grill and close the lid to allow the meat to continue to cook without being over direct heat/flame. Grill for about 15-20 minutes more or until desired temperature is reached. About 135 degrees for a medium-rare to medium tri-tip.
- Allow the meat to rest for 10-15 minutes before thinly slicing against the grain and serving. Enjoy!
Notes
- Cooking temperatures:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 135-145°F
- Medium Well: 145-155°F
- Well Done: 155°F and above
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
Nutrition
- Serving Size: 1
- Calories: 494
- Sugar: 5.3g
- Fat: 20.3g
- Carbohydrates: 25g
- Fiber: 12.3g
- Protein: 47.9g
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
