I love my meat expecially for labor day. Delicious on tri tips or steaks. Tri-tip comes from the bottom sirloin. Absolutely delicious. If one cannot find a tri-tip then look for a 2 inch thick or greater well marbled sirloin steak, or london broil.
- 1 Tbsp Kosher salt
- 1 Tbsp finely ground black pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 teaspoon cayenne
- 1 Tbsp dried oregano
- 1 teaspoon dry rosemary (or fresh, finely minced)
- 1/2 teaspoon dry sage
- 1/2 Tbsp ground coffee (folgers)
Throw the above into a bowl and whisk it togther with a wire whisk. Place the meat on a flat pan and rub the seasoning on all sides until well covered. I like to sear the tri-tip on all sides then put it on a red oak fire indirect heat with an aluminum pan under it to catch the drippings. I try to keep the grill at 250 for 20-40 minutes. I check the internal temp with a meat thermometer to make sure it’s at that 120 degrees (rare), 140 for medium. I then remove from the grill tent with foil and let rest for 10 minutes. I do not trim the tri-tip at all and tend to cook with the fat side up so it bastes it’s self in it’s own juices. I then gather the juices and make a gravy. Absolutely delicious and tender, you can do the same thing with a steak on the grill or go even further with chicken.
livindolcevita 