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.

How to Reverse Sear a Tri Tip

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.

1. Start up your Louisiana Grills Pellet Grill or Smoker. Once it’s fired up, set the temperature to 225°F.
2. Rub the tri-tip with olive oil and generously season on all sides with the Chop House Steak Rub.
3. 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.
4. Turn up the heat on the grill to 500°F.
5. pen the Flame Broiler Plate and sear 3 to 5 minutes on both sides until the Tri Tip reaches your desired internal temperature.
6. 120°F = Rare
7. 125°F = Medium Rare
8. 130°F = Medium
9. 140°F = Medium Well
10. 150°F = Well Done
11. Remove the tri-tip from the smoker and allow to rest for 10 minutes. Slice the tri-tip against the grain and serve.