Easiest. Recipe. Ever.
Chop a whole head of garlic, mash it in a mortar and pestle with a lot of kosher salt to form a thick paste and then rub it all over a tri-tip roast (beef or buffalo). Wrap in plastic wrap and leave in the fridge overnight.
Blot the meat to remove moisture and then sear it for 5 minutes per side in a super-hot skillet. Finish for 5 minutes by letting it rest in a 170 oven.
I served with boiled corn on the cob. And grass-fed butter, of course ...!