GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

 GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

1 whole tri-tip, about 2-3 pounds
3 + tablespoons of your favorite beef rub
6 + tablespoons dark brown sugar

  • Trim silver skin from roast.
  • The meat may have a thick layer of fat, some of which can be sliced off, but keep a
  • good amount to help baste meat and keep it juicy.
  • Sprinkle meat with your rub and massage lightly all over.
  • Pack the brown sugar over the rub, pressing to adhere.
  • Cover and refrigerate at least an hour or as long as overnight.

 

  • Remove from refrigerator an hour before cooking.
  • Prepare grill to high.
  • Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups.
  • Turn the roast and sear other side another 6 minutes.
  • Lower to medium-high or move the meat to a cooler part of the charcoal grill.
  • Turn meat again and cook another 8 to 10 minutes.
  • Flip and cook another 6-8 minutes.
  • The roast is ready when an instant-read thermometer reaches 130° when inserted into the thickest part of the meat.
  • Cover roast with foil and rest on a cutting board 10 to 20 minutes.
  • Slice against the grain.

NOTES and HINTS:

  • A 2-pound roast will require about 20 to 25 minutes total cooking time.
  • The trick is to carve the tri-tip against the grain, which can change directions in this cut. The roast is shaped like a boomerang. Slice the roast in two at the place where the fibers change direction. Carve each piece separately.
  • Left overs make AMAZING sandwiches.

OVEN ROASTING

  • Prepare meat with rub and refrigerate as instructed.
  • Preheat oven to 350°.
  • Add 2 tablespoons of avocado oil to a large, heavy ovenproof pan.
  • Heat pan on high until pan is very hot, then add tri-tip, fat side down.
  • Turn heat to medium-high and sear roast for about 4 minutes.
  • Turn the roast and put the pan in the oven.
  • Cook 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 for medium-rare.