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Reverse searing tri tip is one of the best ways to build flavor.

Reverse Seared Tri-Tip Steaks

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Reverse seared tri-tip has become one of my favorite steaks. You can achieve an consistent temperature and still have a spice-filled crust on the outside.

  • Total Time: About 90 minutes
  • Yield: 4-5 1x

Ingredients

Scale

Instructions

  1. Season the tri-tip steak. Season all sides of the steak generously and allow it to sit at room temperature for about 20 minutes prior to grilling. 
  2. Prepare the grill for 2-zone cooking at around 250°F. Light the coals and set them on one side of the grill, leaving the other side without direct heat. Add chunks of hardwood if using to the coals.
  3. Smoke the tri-tip steak. Place the steak on the cool side of the grill away from the coals. Make sure the thickest part is the closest to the fire so that the thinner side doesn’t overcook. Allow the steak to cook with the lid closed for about 40-60 minutes until it reaches around 115-118°F (for medium-rare).
  4. Lift the lid and sear the steak. Allow the coals to start burning hotter by lifting the lid off the grill. Move the steak to the hot side of the grill and allow it to sear for 1 minute. Flip the steak and continue to repeat this process until the steak reaches your target temperature, about 128-130°F for medium rare. NOTE: If the steak is searing too quickly, move it to the cooler side for a minute to slow down the cooking. It’s best to take your time rather than burn the outside. Move it back over the heat and continue searing when ready.
  5. Allow the steak to rest before slicing. Give it about 10-15 minutes to rest at room temperature. This will allow the juices to be redistributed. Slice against the grain and serve.

Notes

  • Read the article for tips on how to reverse sear a tri tip using a pellet grill.
  • Flip the steak often during the searing phase to make sure the sides don’t cook too quickly, causing a grey band.
  • Author: Brad Prose
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Beef
  • Method: Reverse Sear
  • Cuisine: Dinner, Meat
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