1 bison tri-tip (about 2 pounds)
for the “California” Rub:
2 tablespoons finely ground coffee
1 1⁄2 tablespoons kosher salt
1 1⁄2 tablespoons granulated garlic
1 heaping teaspoon black pepper
1 tablespoon brown sugar
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon ground cloves
1⁄4 teaspoon cinnamon
Sprinkle the meat with rub and massage tenderly. Cover and refrigerate at least an hour or longer. Remove from the refrigerator an hour before cooking.
Preheat oven to 300°F and prepare a hot charcoal grill or heat a gas grill to high. Place the roast on the grill and cook for 6–8 minutes per side or until an even char develops on all sides. Grill for no more than 20 minutes total.
Remove the tri-tip to a baking sheet or oven-safe dish. Cover with tinfoil. Place in the oven for 10–20 minutes, or until the internal temperature reaches 120°F (rare). Do not overcook.
Rest the roast on a cutting board for 8–10 minutes, during which time the internal temperature should increase to 125°F (medium rare). Slice against the grain. The center should still be distinctly red. This is perfect. Bison is supposed to be cooked less than beef and is ideally always served medium-rare.
Serve with grilled veggies of your choice and enjoy.