Venison tri-tip steak with a rich, spicy chili rub. The rub is great by itself and also goes well with chicken and pork.
Course: Main Course
Keyword: Grilling, Tri-Tip, Venison
1teaspoongarlic powder or dried ramps
1teaspoonfresh ground black pepper
1or more venison tri-tip steaks depending on size
Oil for the grill
Dry-Brine the Tri-Tip
Season the trip tip all over with salt and allow to rest overnight.
Mix the chili rub ingredients well. Break up the onion and garlic powder by blending the rub in a spice grinder if you need to.
The next day, start a wood fire grill. When you have a nice bed of coals, scrub the grates well with a brush and oil them with a towel. Make sure the grill grates are very hot. Alternately, you can sear the steak in a pan or cast iron skillet in oil and roast in the oven.
Coat the steak well with the rub.
Oil the grates of the grill with an oiled paper towel or cloth (I use a chunk of fat sometimes).
Cook the steak over a high heat and cook until medium rare-to medium, then allow to rest for 10 minutes per pound in a warm place before slicing. Make sure to cut the steak against the grain, referring to my picture describing the process.