Coffee-Crusted Tri Tip.

Ingredients

For 6 servings

• 3 lb tri tip roast
• 1/3 cup finely ground coffee
• 1/3 cup brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp dried rosemary
• 2 tbsp olive oil

Instructions

1. 1

   Mix the coffee, brown sugar, salt, pepper, and dried rosemary in a small bowl.

2. 2

   Trim excess fat from the tri tip, leaving a thin layer. Pat dry.

3. 3

   Brush all sides with olive oil, then coat generously with the rub. Let sit at room temperature while the grill or smoker preheats to 225°F.

4. 4

   Cook at 225°F until the internal temperature reaches 125°F, roughly 60–90 minutes. Go by a probe thermometer, not the clock.

5. 5

   Remove the tri tip and raise the grill to 500°F. Sear 4–5 minutes per side until the internal temp reaches 150°F for medium well (or sear just 2–3 minutes per side and pull at 130–135°F for medium-rare). Watch the crust — the brown sugar can burn fast at high heat. If it darkens too quickly, drop to 350°F and finish there.

6. 6

   Rest 10 minutes. Carryover cooking will add about 5 degrees.

7. 7

   Slice against the grain — the grain changes direction partway through a tri tip, so slice each section separately.