Reverse Seared Tri Tip
Cut from the bottom sirloin, the Tri Tip is a favorite amongst many outdoor cooks because of its reasonable price, short cooking time, and bold, beefy flavors. This recipe calls for a Reverse Seared Tri Tip which is first smoked for close to 90 minutes and then seared over a direct flame to lock in juices and render a delicious and crunchy crust.
3 tbsp lg chop house steak rub seasoning
1 - 3 pound, fat cap and silver skin removed tri-tip roast
3 tbsp Olive Oil
Depending on the size of the cut, Tri Tip can reach an internal temperature of 140°F in just 1 ½ to 2 hours at 225°F. For a rarer cook, it’s even less time. To reverse sear, we recommend smoking at 225°F until the internal temp reaches 5 to 10°F below your desired internal for doneness. Then turn your grill up to 500°F, open the Flame Broiler Plate on your pellet grill and sear both sides until you reach your desired internal temperature.
120°F = Rare
125°F = Medium Rare
130°F = Medium
140°F = Medium Well
150°F = Well Done
Note: It is recommended to use Texas Mesquite Hardwood Pellets with this recipe.
This recipe uses Louisiana Grills Chop House Steak Rub seasoning.
How to Reverse Sear a Tri Tip
Start up your Louisiana Grills Pellet Grill or Smoker. Once it’s fired up, set the temperature to 225°F.
Rub the tri-tip with olive oil and generously season on all sides with the Chop House Steak Rub.
Place the tri-tip on the smoker rack and smoke until the internal temperature reads 5°F below your desired internal temperature for doneness. It should take about 75 minutes to reach 115°F internal temperature.
Turn up the heat on the grill to 500°F.
Pen the Flame Broiler Plate and sear 3 to 5 minutes on both sides until the Tri Tip reaches your desired internal temperature.
Remove the tri-tip from the smoker and allow to rest for 10 minutes. Slice the tri-tip against the grain and serve.
No special tools needed
Use a marinade injector to infuse your favorite marinade into your Tri Tip.