Reverse Seared Tri-Tip
feat. Blackened Seasoning & Rub by Rainier Foods and Meat Mitch Steer Season Rub
Reverse Seared Tri-Tip
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
American
Servings
4-6
Prep Time
30 minutes
Cook Time
2 hours 5 minutes
Ready to try tri-tip? A tri-tip is a cut of beef from the bottom sirloin, shaped to resemble a triangle. It is best prepared using the reverse sear method.
Author:Pitmaster Rosalie
Ingredients
- Blackened Seasoning & Rub by Rainier Foods
- Meat Mitch Steer Season Rub
- 1 Tri-Tip Steak, about 3 lb
- Cooking Oil
Directions
- Preheat your smoker to 220 °F using oak wood chunks, oak pellets or charcoal.
- Prepare the tri-tip: Using a pairing or boning knife, remove silverskin or any hanging pieces of fat.
- Apply cooking oil as a binder (we suggest tallow, duck fat spray, avocado oil or canola oil).
- Season the tri-tip with Blackened Seasoning & Rub by Rainier Foods and Meat Mitch Steer Season Rub.
- Place the tri-tip in the smoker over indirect heat.
- Smoke the tri-tip for 30 to 45 minutes or until the internal temperature hits 110 °F.
- Remove the tri-tip from the smoker and let it rest for 15 minutes.
- Prepare to sear: Using your grill, smoker, flat top grill, or induction burner, preheat cooking medium to 400 °F.
- Apply cooking oil to the surface before searing.
- Sear the tri-tip for 3-4 minutes each side, or until desired crust and temperature. We like to pull it off at 135 °F internal and serve it closer to 137 °F.
- Let rest and slice against the grain. Enjoy!
Recipe Note
Pro Tip: The grains of the tri-tip run in two different directions. Make sure to separate them and cut against the grain to fully experience this wonderful and tender cut of beef!
