Reverse Seared Tri-Tip

reverse seared tri-tip

I have loved every reverse seared ribeye that I have grilled.  I figured a reverse seared tri-tip could not be too bad… and yes… it turned out pretty damn good, so I am sharing it with you!

When picking out a good tri-tip roast, try to pick out the largest one you can find.  When using the reverse sear technique, you want a nice thick steak, ideally at least 2 inches thick.  This allows you to slow cook the tri-tip at 350 F for about one hour, and then sear the hell out of it for a few minutes on each side.  Tri-tip is a regional cut of beef to some extent, more popular on the West coast.   If you have trouble finding a good tri-tip, contact your local butcher ahead of time, or usually you can find them at Trader Joe’s, if you have one in town.

reverse seared tri-tip

Useful Tools when Grilling a Reverse Seared Tri-Tip

Wireless Temperature Probe – iGrill 2 – to monitor internal temperature during the slow cooking process.

Super Quick Temperature Probe – to measure final internal temperature of the tri-tip

How to Grill a Perfect Reverse Seared Tri-Tip

  1. Pick out a nice large Tri-Tip, ideally over 3 lbs and 2″ thick.
  2. Season Heavily with a Salty Peppery Rub.  Let the rub marinate over night, loosely covered in the fridge. I used GGs tri-tip rub for this recipe, which I received from the Grill Masters Club.  Check out my review of Grill Masters Club for more information on their services.
  3. Setup your grill for indirect heat, at 300-350 degrees F.  I use a webber kettle for my reverse seared tri-tips and ribeyes.
  4. Place on the grill, away from the coals for about one hour, grill closed.  Flip the tri-tip half way through.  Monitor the internal temperature of the tri-tip steak and pull the tri-tip when it reaches 110 F.
  5. Set the tri-tip aside and then leave the cover off the grill, allowing the coals to burn hot and wild.
  6. Place the tri-tip steak back on the grill and sear for a few minutes on each side.  You want the internal temperature to be close to 130 F for a nice medium rare steak.
  7. Let the tri-tip rest for 10 minutes before slicing thin for serving family style or making delicious steak sandwiches.

Check out my Reverse Seared Tri-Tip video below for more information…..

I mentioned I used GGs Tri-Tip Rub for this Reverse Seared Tri-Tip.  If you want to make your own rub, I would suggest using the same rub I use for my Reverse Seared Ribeye ……

  • 1.5 Tablespoon  Kosher Salt
  • 1 Tablespoon Course Ground Pepper
  • 0.5 Tablespoon Ancho Chile Powder
  • 0.5 teaspoon Ground Cumin

You can use this rub on a lot of different meats with great results.  I use it all the time on steaks and burgers and have also used it for chicken wings, legs, and thighs.  Make this ahead of time and keep it in a spice jar to use as all purpose beef seasoning.

If you give this a try… let me know how it turns out in the comments section below or drop me a line on Facebook.

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reverse seared tri tip on weber kettle

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Hi, my name is Keegan Lare and I love to create delicious grilled and smoked food, bursting with bold flavors. I also love to see my friends and family try something tasty and new. It is in this spirit that I created Seared & Smoked.

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