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    Home

    How to Reverse Sear a Tri-Tip

    by Jessica 4 Comments

    Jump to Recipe·Print Recipe

    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!

    reverse seared tri-tip beef roast

    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.

    reverse seared tri-tip roast on a smoker

    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!

    reverse seared tri-tip sliced on a cutting board

    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.
    Print
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    How to Reverse Sear a Tri-Tip


    • Author: Jessica
    • Total Time: 1 hour 35 minutes
    • Yield: 6 servings 1x
    Print Recipe
    Pin Recipe

    Description

    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!


    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

    Did you make this recipe?

    Tag @mom4real on Instagram and hashtag it #mom4real

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    Ditch the store bought pulled pork and smoke your own...it's simple to do and your friends and family will love it! Make this easy Smoked Pulled Pork BBQ low and slow on your own grill or smoker.

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    Comments

    1. Brittney says

      May 24, 2021 at 11:31 pm

      When you sear it on high heat at the end do you leave the lid open?

      Reply
      • Jessica says

        May 25, 2021 at 8:33 am

        I don't since there is not a large flame to sear it with on the Traeger. If you are using a smoker that will flame up, then you can totally leave the lid open! Have a great day!

        Jess

        Reply
    2. Reverse Sear Guy says

      January 09, 2022 at 11:44 am

      125 then seared for a total of 10 minutes.....

      Is this recipe for well-done?

      Thanks!

      Reply
      • Whatever works says

        November 29, 2022 at 8:18 pm

        That does seem a bit much. The picture looks like a medium to medium well. To each their own. I’m cooking mine at 190 for a couple hours in the oven and going to see what broiling does to it for a few minutes on each side. If it’s super rare, well then, that’s how I’ll be eating it tonight. Too cold and rainy to bust out the charcoal tonight.

        Reply

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    I’m Jessica, a mom on a mission to show other women that you can live well without breaking the bank. I like to share the thrifty, creative ways that I make changes in my home in the hopes that it will spark the creativity in someone else! I love to share DIY projects, crafts, simple recipes and cleaning tips too! Read More…

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