I think the Tri-Tip with a coffee ground rub is a very special dish, and the wood oven is a fantastic environment for this incredibly tender and delicious cut of beef.

The Coffee Rub is:
2 tbsps of finely ground coffee beans (It can be whatever your favorite coffee is)
1 tbsp granulated garlic
1 tbsp brown sugar
2 tsps ground cardamom
1 tsp ground coriander
1 tbsp kosher salt
1 ½ tbsps ground black pepper

I prepared my oven so the center of the oven floor is around 550F/290C. Because of the size of the tri-tip, and the time it will take to cook, if the temperature is too high the outside might burn before the center is ready.

I like to cook the Tri-Tip to be medium rare, and I estimate it will take around 7 to 8 minutes on each side. But the amount of time that the Tri-Tip is in the oven is less important than the internal temperature.

The final temperature I’m looking for, in the thickest part of the roast is just over 125F/52C but no more than 130F/55C. For the best result I have found that taking it out when it reaches around 120F/50C, and let it rests for about 15 minutes, then it will be the final temperature I’m looking for.

Wine: 2017 POMMARD 1ER CRU “LES FREMIERS”, Domaine Lucien Boillot et Fils