Coffee Rubbed Tri-Tip

Pictures just don't do this Tri-Tip just! This is by far the biggest show-stopping recipe I've posted here. It got rave reviews from my husband and that's all you need to know ;) 

 

Adapted from this NYT cooking Oven-Roasted Santa Maria Tri-Tip Recipe 

INGREDIENTS

Meat and Glaze 

• 3 lb tri-tip
• 2 Tbl ghee
• 2 Tbl maple syrup 

Dry Rub

• 1-2 packets of Starbucks Via instant coffee
• 1 ½ Tbl kosher salt
• 1 ½ Tbl granulated garlic
• 1 heaping teaspoon black pepper
• 1 Tbl golden monk fruit granulated sweetener 
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cloves
• ¼ teaspoon cinnamon

DIRECTIONS 

1. Mix the dry rub ingredients together in a small bowl 
2. Rub all over the meat. Tightly wrap meat and refrigerate for 24 hours in the fridge.
3. Remove meat from the fridge 24 hours later and let it come to room temperature
4. Pre-heat oven to 425* F (convection) and roast for 20-25 minutes (check frequently especially if your meat is less than 3 lbs). 
5. In a small bowl, combine the maple syrup and ghee
6. At the 15 minute mark, pull the meat out of the oven and slather it with the maple syrup and ghee mixture (this will add a little caramelization and sweetness to the dish) 
7. Roast until the internal temperature reaches 130* 
8. Remove from oven and cover loosely with foil for about 10 minutes prior to cutting the meat and serving.

CHEF'S NOTES

• Do keep a close eye on your meat so as to not overcook it. After pulling it from the oven, it will continue to cook a bit under the foil tent. Ideally, you want a medium-rare presentation. 
• If you want to cut down on the sweetness a bit, add less maple syrup.