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LOUISIANA GRILLS · PUBLISHED

Reverse Seared Tri Tip

Cut from the bottom sirloin, the Tri Tip is a favorite amongst many outdoor cooks because of its reasonable price, short cooking time, and bold, beefy flavors. This recipe calls for a Reverse Seared Tri Tip which is first smoked for close to 90 minutes and then seared over a direct flame to lock in juices and render a delicious and crunchy crust.

1PREP MIN9COOK MIN4SERVINGS
Reverse Seared Tri Tip
THE METHOD

COOK IT.

01

Start up your Louisiana Grills Pellet Grill or Smoker. Once it’s fired up, set the temperature to 225°F.

02

Rub the tri-tip with olive oil and generously season on all sides with the Chop House Steak Rub.

03

Place the tri-tip on the smoker rack and smoke until the internal temperature reads 5°F below your desired internal temperature for doneness. It should take about 75 minutes to reach 115°F internal temperature.

04

Turn up the heat on the grill to 500°F.

05

Pen the Flame Broiler Plate and sear 3 to 5 minutes on both sides until the Tri Tip reaches your desired internal temperature.

06

Remove the tri-tip from the smoker and allow to rest for 10 minutes. Slice the tri-tip against the grain and serve.

07

No special tools needed

08

Use a marinade injector to infuse your favorite marinade into your Tri Tip.

RECIPE SOURCE

Originally published by Louisiana Grills.

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