Grilled Santa Maria Style Bison Tri-Tip

  • Yield : 2lbs
  • Servings : 4
  • Prep Time : 60m
  • Cook Time : 40m
  • Ready In : 1:40 h


  • 2 tbsp ground coffee
  • 1 1⁄2 tbsp kosher salt
  • 1 1⁄2 tbsp granulated garlic
  • 1 large tsp pepper
  • 1 tbsp coconut sugar
  • 1⁄4 tsp cayenne pepper
  • 1⁄4 tsp ground cloves
  • 1⁄4 tsp cinnamon
  • 2 lb bison tri-tip (beef also works)


Step 1

Put the meat aside and place the other ingredients in a bowl to make a rub.

Step 2

Sprinkle the meat with the rub and massage generously. Cover in a bowl or place in a ziploc bag. Refrigerate for at least 1 hour. Also try and remove 1 hour before cooking.

Step 3

Prepare a charcoal or gas grill for direct grilling over high heat and preheat your oven to 300°. Place the meat on the grill (a hot pan will work as well to sear the meat if a grill is unavailable) for 6-8 minutes per side until a nice even char forms.

Step 4

Remove tri-tip and wrap in tinfoil. Place in the 300° oven for 10-20 minutes. Internal temp should be at least 120°F for rare. Don't overcook since temperature will increase while meat rests.

Step 5

Remove tri-tip from the oven and place on a cutting board to rest for 8-10 minutes. Temperature should raise another 5°. So if you removed the oven at 120° then your roast should be at 125° medium rare.

Step 6

Now that your Bison Tri-tip has rested and cooled down a bit, it's ready to slice it. Be sure to cut against the grain and be prepared for juices to flow out. Keep a paper towel handy. The center should be a little red which is ideal. Bison should be cooked less than beef and recommended to be served medium rare.

Average Member Rating

(4.4 / 5)

4.4 5 53
Rate this recipe

53 people rated this recipe

Related Recipes:
  • bacon-egg-cups

    Bacon Egg Cups

  • veggie-burgers

    Low-Fat Veggie burgers

  • slow-cooker-cream-of-asparagus

    Slow Cooker Cream of Asparagus

  • slow-cooker-stuffed-bell-peppers

    Stuffed Bell Pepper in Slow Cooker

  • choc-almond

    Paleo Chocolate Almond Crisps

Leave a Reply

Your email address will not be published. Required fields are marked *