Recipe: Reverse Seared Tri Tip
Going to school in the Central Coast of California - Tri Tip reigns King! With the influence of the Santa Maria Style BBQ, the Tri Tip is a go-to meal for all Californians. As a native Californian that moved to Texas, I was shocked to see that Tri Tip was only a California thing! But now, you see Tri Tips at your local market here in Texas more often. This cut is amazing, and will soon be your family’s favorite.
Ingredients:
One (1) Tri Tip Roast - 1.5-2 LBS on average.
Olive Oil (For a Binder)
Salt/Pepper/Garlic Rub (I use Sucklebusters SPG) as a Base Seasoning
Additional Seasoning for the “Top Coat” (I use Sucklebusters 1836 Beef Rub)
The Stuff You’ll Need:
Wireless Thermomter (or a Standard Meat Thermometer, you’ll just need to check more frequently)
Pellet Smoker (or a any smoker for that matter!)
Blackstone Griddle (Optional, for Searing)
Directions:
Set Blackstone 900 Pellet Smoker between 225-230°, and Trim any Excess Fat from the Fat Cap. Tri Tips do not have to cook long enough to render any thick fat, so make sure to remove most, if not all, of it.
Coat the Tri Tip in Olive Oil. This will act as a binder for the seasonings to stick to the Tri Tip. Apply a good amount of SPG Seasoning to the Tri Tip, and then a light coat of 1836 afterwards. Seasoning is up to you! Do you have a favorite steak rub? Use it! No rules here, only fun.
On to the Pellet Smoker, and I use a digital thermometer probed into the thickest part of the roast.
For the reverse sear, I pull when the Internal Temp gets to 118°, and I wrap it in foil. This still allows the steak to cook, while resting, to limit the shock of the hot Griddle or Grill Surface.
While the Tri Tip is resting, I fire up the Blackstone Griddle on High Heat. If you do not have a Griddle, then turn your smoker all the way up to High, which is about 450-500°.
Once the hot surface is ready, take the Tri Tip out of the foil, and sear. I like to flip every 3-4 minutes, as we build up our crust. Once the internal temp hits 140°, I pull it and let it rest on either a tray or cutting board. I like to rest it at least 10 minutes, and slice against the grain. Enjoy!
