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
Course: dinner, beefCuisine: bbqDifficulty: EasyIngredients
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.
Directions
- 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.
