Defrost your tri tip roast, unwrap it and pat it with a paper towel.

Rub a thin coating of almond oil on all sides of the roast.

Then season the roast generously with Coffee Junkie seasoning.

Preheat our Traeger grill to 225* with the super smoke feature enabled.

When the grill is hot, place the seasoned roast in the center of the rack and close the lid.

Allow the roast to smoke for about 45 minutes or until it reaches an internal temperature of 120*.

While the tri tip cooks, prepare the ingredients for the sauce.

Rinse and slice the mushrooms.

Slice the shallot thinly.

Crush the garlic and wash the thyme.

As the steak is approaching an internal temperature of 120, preheat your Ranger grill (if using) to get it very hot. If you’re using the same grill for low cooking and searing, add grill grates or a cast iron plate to the grill to begin preheating as the steak cooks.

When the steak reaches 120* internally, pull it from the grill and tent it loosely with foil.

Turn up the grill temperature to high and allow the grill grates or cast iron to get very hot.

Then, add the steak to the grill and sear it for about 90 seconds per side, until the internal temperature reaches about 130*.

Pull the steak from the grill and put it on a plate, tented again loosely with foil.

While the steak rests, make the sauce.

In a big saucepan, melt the butter on the induction burner.

Add the sliced mushrooms and shallots to the butter and allow to cook.

Stir in the garlic, mustard and worcestershire sauce.

Once the mushrooms have begun to brown, stir in the chicken broth and half and half.

Stir constantly to prevent the half and half from scalding.

Cook the sauce, stirring frequently, until the liquid has reduced by half.

Add the thyme and lots of freshly cracked black pepper.

Season to taste with salt and remove from the heat.

Slice the tri tip to serve and plate alongside the creamy mushroom sauce.