French Onion Tri-Tip Sandwich

Light the Royal Oak Natural Lump Charcoal and arrange it all on one side of the Weber grill to create a two-zone fire. Bring the grill temperature to approximately 275–300°F.

Trim the tri-tip, removing excess silver skin while leaving a thin layer of fat.

Coat the tri-tip lightly with oil. Season all over with Boss Blend and Texas Rub.

Place the tri-tip on the indirect side of the grill, away from the charcoal. Close the lid and cook until the internal temperature reaches approximately 110°F.

Move the tri-tip directly over the coals. Sear all sides until deeply browned and lightly charred. Watch the internal temperature carefully so it does not go much beyond 125–130°F.

Remove the tri-tip from the grill and rest for 15 minutes.

While the tri-tip is cooking, melt the butter in a heavy pan over medium-low heat. Add the sliced onions, kosher salt, and pepper.

Cook the onions slowly for approximately 35–45 minutes, stirring regularly, until they are deeply caramelized and dark brown.

Add the brown sugar during the final few minutes of caramelization. Use just enough to add a little sweetness without making the onions taste like candy.

Add the beef stock and scrape the bottom of the pan. Simmer until the stock reduces and the onions become rich and glossy.

Slice the tri-tip thinly against the grain. The grain changes direction near the tip, so adjust the slicing direction as needed.

Butter the sourdough bread and toast it on the grill or in a skillet.

Build each sandwich with sliced tri-tip, caramelized onions, and Gruyère cheese.

Place the sandwiches back on the grill or under a broiler until the cheese is melted and bubbling. Serve immediately with a little of the reduced beef stock on the side for dipping.