Tri-Tip with Homemade Coffee Rub

Tri-Tip with Homemade Coffee Rub

Welcome back to Our Country Kitchen –where the Goodparla Family shares it's delicious, mouthwatering recipes featuring Goodparla's Missouri pasture-raised beef.

We are of the firm belief that Goodparla elevates any beef dish with its absolute phenomenal quality and taste that you can only get from Missouri raised grass-fed beef. Goodparla stands behind its mission to bring you the highest quality of beef from our farm to your table and we absolutely love sharing our family recipes with our Goodparla community!

This week, we have something special cooking up for our Goodparla community and are thrilled to share one of our family Tri-tip recipes. This recipe is a family dinner show-stopper – yes, it really is that good. This recipe is truly an easy way to make a tasty and insanely juicy Tri-tip roast to perfection right in your oven – no grill required!

Tri-tip is well known for being well-marbled, tender, and full of flavor while also being low in fat – which is a real winner in our recipe book! Tri-tip does well in marinades or simple seasoning rubs, but we absolutely love our homemade coffee rub for this recipe. If you’ve never had a coffee rub before, don’t worry, you’re not going to feel like you’re eating a steak drenched in coffee. In fact, the coffee acts as a tenderizer for the meat and creates an absolute exquisite crust on the outside without flavoring the meat.

This is without a doubt, a gourmet dinning experience with minimal prep, skill and effort required. So put on your chef hat and get ready to make a remarkable Tri-tip steak in five easy steps!

All you have to do to make this recipe a success is:

  1. Prepare the homemade coffee rub
  2. Prep the tri-tip by trimming the silverskin (see below on how to identify and trim the silverskin) and then season/marinate the tri-tip
  3. Sear 
  4. Roast in oven
  5. Rest & slice

Helpful tips and tricks for cooking your Trip-tip to perfection:

  • We recommend removing the silverskin from your Tri-tip before cooking. Silverskin is the thin silvery white layer of thin membrane found on certain cuts of meat and it's tough, chewy, and doesn't melt during cooking like fat does. To remove, push the tip of the knife under the silverskin to make an edge to hold on to. Next, while holding the edge tight with one hand, run the blade of the knife under the membrane, pulling the knife towards you and angled away from the meat. 
  • Tri-tip is considered a lean cut of meat, so it is best when cooked medium-rare. If you cook it past a medium doneness, the meat will become tough and extremely chewy. Medium-rare Tri-tip is cooked to 130℉ - 140℉ internal temperature
  • This recipe calls for a ‘resting’ period – this means you pull the steak from the oven and then cover it with foil and leave it alone for about 10 minutes. The steak continues to cook during this time and the internal temperature will continue to increase by up to 10℉. You will want to pull your Tri-tip from the oven when the meat thermometer reads between 120℉ - 130℉ to allow for the rest time temperature increase and to ensure you still have a juicy medium-rare roast. 
  • We use our homemade coffee rub as a ‘dry marinade.’ All that really means is we apply the rub to the meat and place it on the rack of a roasting pan, cover with plastic wrap, and let it marinate in the fridge. We recommend doing this for at least 3 hours, however, you can be do it for as little as one hour or all the way up to 8 hours. 
  • When removing the tri-tip from the refrigerator, it is important to let the meat sit out for up to one hour. If the meat is too cold going into the hot skillet and oven, the meat will curl up while cooking and can cause uneven ‘doneness’ through the meat.

Keep reading below to make an oven roasted tri-tip that is exactly like our own!

Tri-tip Roast with Coffee Rub

Tri-Tip with Homemade Coffee Rub Recipe

Prep Time: 10 Minutes
Marinade Time: 1 – 8 hours
Cook Time: 25 minutes


  • One tri-tip roast
  • 1 tablespoon olive oil (or more as needed)
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons fresh crack pepper
  • 1 tablespoon ground dark-roast coffee
  • 1 tablespoon dark brown sugar
  • 1 tablespoon ancho chili powder
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon cumin


  1. In a small bowl, mix together the salt, pepper, coffee grounds, brown sugar, chili powder, smoked paprika and cumin.
  2. Take the tri-tip and pat dry with paper towels. Then massage the meat with the rub on all sides. Place the meat on the rack of a roasting pan lined with foil (you’ll thank us later when it’s time to do the dishes!) and cover with plastic wrap. Marinate in the refrigerator for 1 – 8 hours. We recommend a minimum of 3 hours.
  3. Remove the tri-tip from the fridge and let it rest at room temperature for up to one hour. Preheat the oven to 425℉ during this time.
  4. Preheat a large enough skillet to accommodate the tri-tip over high heat. Add the oil to the pan, and once it begins to smoke, place the tri-tip into the pan, fat-side down. Turn the heat to medium-high and sear for about 4 minutes (or longer) without moving until browned. Carefully flip the meat and sear the other side. Using tongs, briefly sear the sides of the meat.
  5. Put the meat on the rack in a roasting pan, with the fat-side facing up. Transfer meat to the over and cook for 10 – 12 minutes per pound or until a food thermometer reads 125℉.
  6. Remove from oven and cover loosely with foil. Let the meat rest for 10 minutes before transferring to a cutting board. Slice against the grain and enjoy!!

Tri-tip roast with shrimp and asparagus

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