Reverse Seared Smoked Tri-Tip Recipe

In the world of barbecue and grilling, the tri-tip stands as a testament to the diversity of cuts and flavors that beef can offer. The journey to find and prepare this West Coast gem may require some effort, but the rewards are well worth it. Our favorite cut of beef, the tri tip steak or roast comes from the bottom sirloin of the beef; the tri-tip is a triangular cut that, until recent years, was considered a hidden gem. Its unique shape and marbling make it a favorite among grill enthusiasts. This flavorful cut has been a staple on the West Coast for decades, but those residing in the heartland or along the Atlantic may need to request a special cut from their butcher.

While tri-tip has gained widespread popularity on the West Coast, the same cannot be said for the Midwest and East Coast. Its scarcity in these regions often leads culinary enthusiasts to seek to locate this distinct cut. Many local butchers might not carry it regularly, but a simple request can sometimes yield this culinary treasure.

For those fortunate enough to secure a tri tip roast, the reverse sear method is the best way to achieve remarkable results. Unlike traditional methods, reverse searing involves cooking the meat at a low temperature first and then finishing it with a high-heat sear. This method ensures that the tri-tip cooks evenly, resulting in a tender interior and a beautifully caramelized crust.

Jump to:

• Ingredients
• Instructions
• Top tip
• FAQ
• Reverse Seared Smoked Tri-Tip Recipe
• Food safety

Ingredients

It's crucial to let the tri-tip come to room temperature. This step ensures that the meat cooks uniformly, delivering the best results. A light coating of avocado oil serves as the perfect canvas for the tri-tip (you could also use olive oil; we prefer avocado oil here because of its higher smoke point), enhancing the sear and providing a touch of richness. A generous sprinkle of black pepper and kosher salt adds a bold flavor and contributes to the tantalizing crust that forms during searing. We also used Costco's No Salt seasoning which added great flavor. You could add a sprinkle of garlic powder with the salt and pepper, which will also come out great.

• 3-5 Pound Tri-Tip Roast
• Avacado Oil (Or Olive Oil)
• Salt and Pepper or your favorite seasoning

See recipe card for quantities.

Instructions

Utilizing a pellet grill or pellet smoker is the best way to achieve the perfect balance of smoke flavor and heat. These versatile outdoor cooking devices offer precise temperature control, allowing you to infuse the tri-tip with the ideal amount of smokiness. There are many options available, we like the Gorilla Grill for its durability and their customer service is top notch. 

By embracing the reverse searing technique on a pellet grill or smoker, you can unlock the full potential of the tri-tip roast, creating a culinary masterpiece that's sure to impress even the most discerning palates. So, whether you're a seasoned grillmaster or a curious culinary explorer, consider adding the tri-tip to your repertoire for a taste of the West Coast's best-kept secret.

The smoker should take about 15 minutes to get to tempature before its ready to place the roast on the grate.

Hint: Make sure to cut the roast against the grain.

FAQ

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at FDA.gov.