Reverse Seared Tri Tip with Coffee Rub & BBQ Sauce

Ingredients:

• 2 to 3 lbs. Tri‐Tip Roast
• Coffee Rub (See Below)
• Coffee BBQ Sauce (See Below)
• Red Oak chips

Preparation:

1. Trim the fat cap from the tri tip to ⅛ inch.
2. Rub the steak on both sides with the coffee rub and place on a rack in the refrigerator overnight.
3. Set up a smoker to 225 degrees or a grill with 2 zone heat.
4. Remove the steak from the refrigerator one hour before smoking.
5. Place steak on rack in smoker or to cold side of grill.
6. Add the wood chips to smoker or on the hot coals in the grill.
7. Smoke the tri‐tip until it reaches an internal temp of 100‐110 degrees.
8. Remove from the smoker and set on a rack in a sheet pan.
9. Set your grill to 450‐500 degrees.
10. Sear the tri‐tip on each side for 1 ó to 2 minutes.
11. Cook to an internal temp of about 135 degrees for medium rare.
12. Let rest for 10 minutes.
13. Slice against the grain.
14. Top with the coffee BBQ sauce.

 

Coffee Rub

Ingredients:

• 2 tablespoons ground coffee
• 1 tablespoon packed dark brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon garlic powder

Preparation:

1. Combine all ingredients in a small bowl
2. Can be stored in the refrigerator for 2 weeks

 

Coffee BBQ Sauce

Ingredients:

• 2 tablespoons unsalted butter
• 1 ½ cups minced yellow onion
• ¾ cup strong brewed coffee
• ½ cup ketchup
• 2 tablespoons packed dark brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon mustard powder

Preparation:

1. In a saucepan over medium‐high heat, melt the butter.
2. Add the onion and cook until softened and beginning to brown, 7 to 8 minutes, stirring occasionally.
3. Stir in the remaining sauce ingredients and bring to a boil.
4. Reduce the heat to medium‐low and simmer, uncovered, until slightly thickened and reduced to 1ó cups, 16 to 18 minutes.
5. Remove from the heat.
6. If you prefer a smooth sauce, use an immersion blender or regular blender to puree the sauce.

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