🥩 Mastering Reverse Sear: Tri-Tip Perfection! 🍴 (2024)

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Tri-Tips have become an increasingly popular cut of beef to cook, grill, roast and smoke, and they are full of delicious flavor! This easy Reverse Seared Tri-Tip Roast is the perfect meat to feed a crowd or make and use for multiple meals!

🥩 Mastering Reverse Sear: Tri-Tip Perfection! 🍴 (1)

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Tri-Tips have become one of my favorite cuts of beef to cook. I love smoking them on our Traeger and slicing them up for dinner with some corn and zucchini, then saving the rest for Tri-Tip tacos, salads and sandwiches too! You can serve it with your favorite BBQ sauce, some Chimichurri sauce or even on a salad with balsamic vinaigrette!

What is a Tri-Tip?

The Tri-Tip is a tender, boneless and triangle-shaped cut of beef that is separated from the Petite Sirloin/Ball Tip and Sirloin Bavette/Flap of the Bottom Sirloin. It should be sliced across the grain when cutting into steaks or after cooking. It is a unique item for smoking or grilling that is most popular on the West Coast, but is quickly becoming popular all over the U.S.A.

🥩 Mastering Reverse Sear: Tri-Tip Perfection! 🍴 (3)

How do you reverse sear meat?

Reverse searing beef is a delicious way to cook your meat. It involves slow cooking the meat first, then searing the meat. Typically meat is seared and cooked quickly, but reverse searing allows beef to cook slowly, which leaves the beef more tender and juicy than just searing. Searing at the end locks in the flavor without drying out the meat. This method is especially great for tougher cuts of beef like the Tri-Tip.

If you are looking for some really easy tips for cooking beef and some amazing recipes, be sure to check out my friends at Beef, It’s What’s for Dinner! They can answer any beef related questions you may have and offer tons of tips including how to choose the right cut of beef and how to cook them properly!

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How do your reverse sear a Tri-Tip?

Let the Tri-Tip come to room temperature and season well. For this roast, I used WGC All Things Meat from Williams Sonoma.
Heat grill or smoker to 225°
Cook the Tri-Tip for 60-90 minutes or until it reaches an internal temp of 125° in the deepest part of the Tri-Tip. If you are using a grill, place the Tri-Tip away from the flames so it can cook indirectly.
Remove it from the grill/smoker and crank your grill/smoker up to 425° or as high as 500°
Sear the Tri-Tip on each side for 5 minutes.
Let it rest for at least 5-10 minutes.
Slice against the grain.

How to Reverse Sear a Tri-Tip

Author: Jessica
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x

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Description

Ingredients

Scale

2–3 lb Tri-Tip Roast or Steak

Steak Rub

Instructions

Let the Tri-Tip come to room temperature and season well.
Heat grill or smoker to 225°
Cook the Tri-Tip for 60-90 minutes or until it reaches an internal temp of 125° in the deepest part of the Tri-Tip. If you are using a grill, place the Tri-Tip away from the flames so it can cook indirectly.
Remove it from the grill/smoker and crank your grill/smoker up to 425° or as high as 500°
Sear the Tri-Tip on each side for 5 minutes.
Let it rest for at least 5-10 minutes.
Slice against the grain.

Prep Time: 5 minutes
Cook Time: 90 minutes
Category: beef
Method: grill

Keywords: tri-tip, beef, roast, steak, grill, smoked

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