BBQ, Beef, Main

Reverse Seared Tri-Tip

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The reverse sear is a legendary approach to cooking the best steaks. Now combine it with a few basic ingredients and let the meat speak for its self. After this steak you wont be able to have it any other way.

Reverse Seared Tri-Tip

Recipe by Gary Course: dinner, beefCuisine: bbqDifficulty: Easy


  • Tri-Tip (2-5 lbs) Grass Fed, or Wagyu.

  • Kosher Salt or Coarse Salt

  • Coarse Ground Pepper

  • Marinade of Choice if you prefer. I normally do not use a marinade or strong rub, the taste of the grass fed beef or Wagyu cut has great flavor by itself.


  • Trim excess fat and silver skin from the roast. Place in a zip-top bag with your favorite marinade, if you do use a marinade, I prefer  Let marinate for 1-2 hours. If you are going the Salt and Pepper route, after covering with a modest amount of the Kosher Salt and Pepper, set aside in plastic wrap or zip lock bag for the same amount of time
  • Preheat your Smoker or Pellet Grill to 220, to set up for indirect grilling/smoking.
  • Remove the roast from the marinade. Wipe off excess marinade. Season with a 50/50 blend of the Salt and Pepper.  Place in  Smoke at 220°F until the internal temperature reaches 105-110°F. Remove from the grill. Cover loosely with foil.
  • If you have a two-piece diffuser, remove the door and place  the Grill Grates  over the firebox. If you have a separate area or grill to sear,  turn the grill up to 475°F. When the grill comes up to temp, grill the roast on both sides to achieve nice grill marks. Remove when the internal temperature reaches 125°F. Rest 10 minutes before slicing thin, against the grain.

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