Butter Coffee Rubbed Tri-Tip Steak {Keto & Low Carb}

coffee rubbed tri-tip steak

The coffee rubbed tri-tip steak came out even better than I imagined! And because it’s made with instant coffee it really just all melds together. I made mine in a skillet so that the steak could continue to soak up the flavor throughout the cooking process. I think it was the right approach because the result was incredibly flavorful and I’d definitely make this again and again!



  • 2 Tri-tip steaks (other cuts of beef would work too, of course)
  • 1 tsp coarse ground black pepper
  • 1/2 tbsp sea salt
  • 1 package of Coffee Blocks
  • 1/2 tbsp garlic powder
  • 2 tbsp olive oil


  1. Let meat sit at room temperature for about 20 minutes. You can also pound the meat with a mallet to tenderize, although not necessary.
  2. In a bowl, combine all ingredients except steaks.
  3. Rub mixture all over steaks including top, bottom, and sides.
  4. Heat a skillet with olive oil to medium-high heat.
  5. Add steaks to skillet and cook on one side for about 5 minutes. I know it’s sacrilegious to move the steak, but in this case, I moved it around to sop up the juices and marinade that begins floating around the pan. It also keeps the coffee from burning.
  6. Flip and cook on the other side for another 5 minutes or until it’s at least 140 degrees for medium-rare (it will continue to cook after you remove it from the pan.) You’ll notice it makes a lot of juice from Coffee Blocks, so don’t be shy: rub that steak around in the mix and keep it marinated the whole time.
  7. Remove from pan and let sit in its own juices for at least a minute (it will reabsorb them – yum!)
  8. Cut your steak into slices against the grain, and enjoy!


  • Coffee Blocks has 4g of carbs in a whole tube. This comes from the instant coffee (all instant coffee has carbohydrates in it). You won’t exactly be ingesting the whole thing, and these are the only carbs in the recipe, so consider that this recipe is under 4g net carbs.
  • The grain in tri-tip can vary from steak to steak. In my experience, it’s usually cut diagonally, so it’s best to make a cut first to figure it out, then continue to cut against the grain.
  • A skirt steak would also work, just remember to cook on high because skirt steak needs to be cooked shorter and hotter.


Keywords: Coffee Rubbed Tri-Tip Steak