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If you’ve been on the hunt for a steak recipe that’s going to blow your guests away, look no further than smoked tri tip. I’ve been perfecting this method for a while, and let me tell you, the reverse sear approach is a game-changer. Not only do you get that incredible seared crust, but the meat stays juicy and tender the whole time.
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Let's take a look at how this cut of beef that got popular in California and has spread into a favorite steak recipe worldwide, and my favorite way to cook it! One thing you'll note is that this isn't much different than other methods for cooking steaks - particularly other cuts.
Note: I'm cooking on the Masterbuilt Gravity Series 800 - check out the video here!
Masterbuilt Gravity 800 Series
Cooking on the Masterbuilt Gravity Series 800 grill is a breeze once you get the hang of it. First, fill the hopper with your preferred charcoal, then add wood chips or chunks for that extra smoky flavor. Set the temperature using the digital control panel.
Whether you're searing at high heat or smoking low and slow, the grill will automatically maintain the set temperature.
The gravity 800 series has been an awesome tool in my grill arsenal! Highly recommend it to anyone that wants to have a smoker and grill combo all in one that loves charcoal flavor on their food with minimal work required.
Let's Prep:
Before we get the grill lit, we have to season the meat and let it start warming up. I season the meat first. Take it out of the fridge and place on the counter for about 30 minutes, liberally season the meat and let that seasoning dive down into the roast.
I’ve found this makes a big difference in how evenly the meat cooks, so don’t skip this step. In the meantime, let’s get that rub ready. For this steak recipe you’ll want a good steak seasoning or BBQ dry rub - I swear by Blazing Star Beef Rub (discount link), but you can also mix up your own with kosher or sea salt, black pepper, garlic powder, and even a little chili powder if you like some heat.
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It's time to do a little bit of trimming before we put this steak recipe on the grill. Make sure you don't have any hard, or loose fat on the meat - that won't taste good when you eat it. You don’t need to remove it all, but getting rid of the tough parts will ensure your tri-tip cooks evenly and tastes great.
You'll want to focus on the excess fat primarily as that won't leave a great taste. Make sure you take off that excess fat. This will also help build a nice crust once you get to your desired temperature. Remember this is a fairly lean cut of beef so be careful to not take out of any the intramuscular fat by plunging the knife into the meat. These are the white lines you see in the beef.
Don’t forget to note the grain of the meat. You’ll want to remember this for when it’s time to slice.
For best results, after trimming the fat cap, rub the meat lightly with some olive oil. This not only helps the seasoning stick, but it’ll also help create that beautiful flavorful crust when we hit it with high heat later. Coat the roast with your rub, making sure to get every side, especially the fat side. The residual seasoning left on the outside of the tri-tip roast will not only give a great flavor, but also will add to the formation of the crust.
Let's Cook:
Not your average steak recipe!
It's time to cook the tri-tip steak recipe! We are going to reverse sear this large cut of meat, similarly to how I'd recommend cooking a thick steak. I usually set my smoker to 225-250 degrees f for this, using red oak wood chips for that good smoke flavor. Red oak gives it a traditional Santa Maria steak vibe, but you can experiment with different wood chips to see what you like best. If you can't find red oak - I'm a huge fan of post oak as well!
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Place the tri-tip on the smoker with the fat side up to get this steak recipe started! This way, as the fat renders, it’ll melt into the meat, keeping it juicy the entire time. If you’re using a pellet grill or charcoal grill, set it up for indirect heat - no matter the cooker for this steak recipe, the principles are all the same.
This means keeping the heat source to one side and the meat on the other, which helps it cook evenly without drying out. Smoking the steak recipe should take about 1-1.5 hours but will vary for different reasons. Remember we're cooking to temperature, not time - again this will vary depending on the size of your triangular cut.
Keep an eye on the temperature using a digital thermometer, also known as a meat thermometer. When the internal temp reaches around 110-115°F, (you want this to be significantly shy of your desired internal temperature) it’s time to sear. This is where the reverse sear comes into play. If you’ve got a cast iron skillet or hot grill, crank up the high heat-we’re talking 500°F or more if you can manage it.
When you’re ready for it - it’s time to sear the tri-tip for a couple minutes on each side. This is going to build that delicious charred, crust flavor profile that will compliment the juicy meat perfectly. You’ll want to pull the meat off when it hits 130F internal to allow it to rest for medium rare. The reason that you sear at the end is to lock in all of the juices and flavor by building the crust on the outside.
Let's Eat:
When the tri-tip has reached its final temperature, remove the meat from the Masterbuilt and place it on a cutting board under tented aluminum foil for at least 10 minutes. This allows the juices to redistribute into the meat, and will minimize spilling out onto your cutting board.
Once you’ve got it rested, remove the aluminum foil, grab a sharp knife (I prefer a chef’s knife, or BBQ Slicer) and cut into thin slices.
Here’s where your earlier note of the grain direction comes in handy-make sure to slice against the grain. This makes a big difference in the texture of the meat, making it even more tender. The grain on a tri-tip runs in different directions, so pay close attention as you slice.
The result? A beautifully smoked tri-tip with a delectable crust and a perfectly juicy interior. This triangle steak is incredibly versatile. Serve it up with some roasted veggies, make it into steak sandwiches, or pair it with a glass of Pinot Noir for a more upscale meal.
When it’s done, you’re left with an unbelievably delicious tri-tip that is perfect for sandwiches, tacos, and more! This triangle steak recipe can be used in a lot of other dishes, and pairs well with vegetables and a glass of red wine.
The possibilities are endless, and no matter how you enjoy it, you’ll be savoring every bite.
Smoking tri-tip is such a great way to enjoy an economical cut of beef that’s full of flavor. It’s also a fantastic introduction to smoking for beginners because it cooks in a fraction of the time compared to cuts like brisket. Plus, who doesn’t love a steak recipe that’s loaded with smoky flavor and that perfect crust? Whether you’re a grilling pro or just getting started, this smoker steak recipe is one you’ll want to keep in your rotation.
Whether you’re using a pellet smoker, like a Traeger, or Grilla, charcoal grill like a Big Green Egg, or Kettle , or even a gas grill, this tri-tip roast is going to be packed with flavor, ready in a fraction of the time, and easy on the wallet since tri-tip is an economical cut of beef.
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Ingredients
- 1 TriTip
- 2 tablespoon olive oil
- 2 tablespoon Blazing Star Beef Rub or your favorite steak seasoning
Instructions
- Preheat your smoker to 250°F.
- Let the tri-tip roast sit at room temperature for about 30 minutes.
- Trim any excess fat and silver skin from the roast with a sharp knife.
- Rub the roast with olive oil and generously coat it with the Blazing Star Beef Rub.
- Place the tri-tip on the smoker with the fat side up. Smoke for 1-1.5 hours, or until the internal temperature reaches 110-115°F.
- Adjust the temperature of grill to 500°F. Sear the tri-tip for 2-3 minutes per side until the internal temperature reaches 130-135°F for medium-rare.
- Remove the tri-tip from the heat and cover it loosely with foil. Let it rest for 10 minutes.
- Slice against the grain and serve with your favorite sides!
Mike Watson says
This is the best steak I have ever tried.
Danny Dobrzenski says
It's a favorite of mine also - thanks