Reverse Seared Tri-Tip

Tri-tip is one of my favorite cuts of meat to grill. The beef flavor is great, and if done right, it is very tender. This is how I do it:

Ingredients:

2-3 Pound Tri-tip roast

Kosher Salt

Steak Seasoning

Cooking Oil

Directions:

1. Dry salt brine for 10-15 minutes using coarse salt. Do not go longer than 15 minutes or this will breakdown your meat too much.

2. Rinse off salt, rub with cooking oil and season liberally with your favorite steak seasoning. I used a base layer of SPG (Salt, Pepper, and Garlic), and a top layer of Montreal Steak seasoning.

3. I smoked this on my Pit Boss 700 at 190 degrees for about 30 minutes. After 30 minutes I took the temperature up to 300 degrees until the internal temperature of the roast reached 110 degrees. During this time, I flipped the roast every 15 minutes. It took about an hour total to reach 110 degrees.

4. Now, it's time to sear. I turned the grill up to 500 degrees and opened the sear plate to allow it to be directly over the flame. I put the roast directly over the flame, flipping it every minute until the internal temperature reached 125. This is for a perfect medium-rare.

5. Remove from the grill and let it rest under foil for 15 minutes.

6. Slice the roast against the grain into slices about the width of a pencil. One thing to note is that tri-tip has two grain patterns that rotate at about the midpoint. To help slicing correctly, it helps to first cut the tri-tip in half where the grains intersect.

7. Then make small slices against the grain

8. I served this with chicken rice and green beans. Go ahead and serve with your favorite sides.

This cut of meat has quickly become my preferred steak. It is so tender and juicy and it melts in your mouth. Next time you're at the grocery store grab a tri-tip, you won't regret it!

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