Reverse Sear Tri-tip

For this recipe, we will be cooking Tri-tip using the reverse sear method. This means we will follow a simple three-step process. We start by smoking the tri-tip until it hits the desired internal temperature, next, we allow it to rest for about 20 minutes and then third, we sear it quickly on all sides.

If you want to learn how to cook a tri-tip like a brisket, check out that recipe HERE.

Course: Main Course

Cuisine: American, BBQ

Keyword: beef, steak, tri-tip

Servings: 2 People

Equipment

1 Spritzer

Ingredients

1 Whole Tri-tip approximately 3 lbs
1/4 Cup Grim Reaper Rub Get yours HERE.
1/2 Cup Beef Stock
1/2 Cup Apple Cider Vinegar

Instructions

Begin by seasoning your tri-tip well on all sides. Focus on creating an even coating across the whole tri-tip.
Preheat your smoker to 225F (Optional add a piece of your favorite smoking wood). Place your meat inside the smoker, as far from the heat source as possible and smoke until the steak hits your desired doneness. For me this is usually about 125F-135F.
In a spritzer, mix vinegar and beef stock. Mid way through the cook and again right before you remove the tri-tip from the smoker, thoroughly spritz all sides of the tri-tip with the liquid.
Searing tri-tip steak is best done in a cast iron skillet or directly over the coals, but use whatever you have available. Preheat your cast iron or your fire and get it to sear temperature approximately 500F.
Place your steak on the heat and cook for about 1 minute on all sides, until you have developed a strong sear. Your steak is already cooked to the doneness you want, so all we are doing in this step is adding a crust.
Slice against the grain and serve immediately.

Notes

For this recipe, you can use any barbecue rub that you like, but for me, my preference is my Grim Reaper Rub. It includes all those traditional BBQ rub flavors like garlic, onion, and pepper, with a hit of activated charcoal to help you build up an incredible bark. You can grab yours HERE.