Grilled Santa Maria Style Bison Tri-Tip2015-11-17
- 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)
Put the meat aside and place the other ingredients in a bowl to make a rub.
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.
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.
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.
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.
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.