Reverse Sear Tri Tip

Sliced tri tip roast on a black serving platter.

This reverse sear tri tip is cooked to perfect medium rare and is full of flavor. Start this guy low and slow on the smoker and finish up with a hot sear for the most tender and delicious tri tip ever.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Dish

Cuisine: American, Barbecue

Keyword: Rever Sear Tri Tip

Servings: people

Author: Susie Bulloch

Ingredients

1 2-3 pound tri tip roast fat cap and silverskin removed
2 Tablespoons Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder
3 Tablespoons salted butter
3 garlic cloves peeled and lightly smashed
1 sprig rosemary

Instructions

Preheat. Preheat the smoker or grill. Preheat your smoker or grill to 225 degrees F for indirect cooking. If smoking, I like to use a strong flavored hardwood like oak or hickory.
Season the meat. Season the tri tip on all sides with the Beef Seasoning or equal parts salt, pepper, or garlic powder. Lightly press the seasoning into the meat.
Grill. Place the tri tip directly on the grill grates of your smoker. Close the lid and cook until the internal temperature is within 5-10 degrees of your target final temperature (115 degrees F for a rare roast, 125 for a medium rare roast, 135 for a medium roast, 145 for a medium well roast, or 150 for a well done roast). Tri tip is best served medium rare and takes approximately 1.5 hours to reach 125 degrees F internal temperature.
Preheat the skillet. When your tri tip is near the correct internal temperature, preheat a cast iron skillet over high heat. Remove your tri tip from the smoker.
Sear the tri tip. Put 2-3 tablespoons of butter into the cast iron skillet and let it melt. Drop in the sprig of rosemary and crushed garlic cloves, then place the tri tip into the sizzling butter. Sear the tri tip for 2-3 minutes per side, spooning the garlic butter and rosemary over the steak as it cooks.
Rest, slice, and serve. Pull your roast out of the pan and move onto a cutting board. Allow the roast to rest for 15 minutes before slicing against the grain and serving. The grain changes in a tri tip, so I always start at the smallest point end and angle my knife as needed to keep my slices going against the grain.

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