With it being summer and all, that means it’s time to break out the grills and barbecue some meats. Now if you are like me, there is really nothing I look forward to more than some grilled or roasted huge chunks of meat. I’ve always wanted a smoker and the whole works, but alas if you are also like me and live in an apartment, that is probably not happening. Not only do I not have a smoker, but I don’t even have a bbq grill 😦 . Alas, I had to use my oven. But worry not! This recipe actually turned out great in the oven and still felt like a summer que!
Ingredients:
- 2-3 lb tri tip, trimmed, but still want a good layer of fat
- 2 tbsp finely ground coffee
- 1 ½ tbsp kosher salt
- 1 ½ tbsp granulated garlic
- 2Â tsp black pepper
- 1Â tbsp brown sugar
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
Directions
- Mix all the spices and sugar in a bag or bowl
- Sprinkle the rub all over the meat and massage it into the meat
- Cover and refrigerate for at least an hour
- Remove from refrigerator an hour before cooking and let rest
- Preheat oven to 350º
- In a cast iron pan (or other oven proof pan) place a little oil over high heat
- Sear the meat, fat side down, and then all sides (~3-4 min a side)
- Place roast in the oven until internal temperature is 130º (~10 min per pound)
- Pull roast out of the oven and let rest before serving
Chivalrous Cooking 