This low-and-slow smoked tri tip is dry-brined, cooked in the smoker, and finished over an open flame. I love using the reverse-sear method to transform this lean, budget-friendly cut of beef into a melt-in-your-mouth, juicy steak with a killer char-grilled crust.
Beef prices are insane these days. So, when I get the craving for steak, I use simple techniques to turn a budget-friendly cut of beef, like this tri tip roast, into a mind-blowing, steakhouse-quality meal. If you do feel like splurging, my Smoked New York Strip Roast and Smoked Prime Rib Roast recipes are just as easy to pull off.
Smoked Beef Tri Tip
Tri tip is a triangular beef roast cut from the very bottom of the sirloin. It has a decent amount of fat marbling despite being lean, which is exactly why it’s a fantastic cut for smoking. The low-and-slow heat gives the fat plenty of time to render while the meat absorbs those outstanding wood-fired flavors.
I put this cut to the test by dry-brining two separate roasts and cooking them both using the reverse sear method. In my original Tri Tip Recipe, I started the beef in the oven before searing it in a hot skillet. In this smoked version, I started it in the smoker and then seared it on a hot grill. Turns out that both methods are incredible and surprisingly easy.
I invited a few friends over, sliced up both roasts, and served them with chimichurri sauce on top. Everyone got a kick out of both versions, but we all agreed that the smoked tri tip’s juiciness, flavor, and slightly charred crust made it the clear winner. Honestly, I would gladly pay $50 for this from a high-end steakhouse without a second thought.
Ingredients and Substitutions
Tri tip is already a naturally rich, beefy cut, so I didn’t need much to give it that steakhouse-quality edge. Here’s everything I used in this recipe:
- Tri Tip Steak – I like using pre-trimmed tri tip from the butcher. An untrimmed roast will save you a few bucks, but you’ll need to trim the tough silver skin and excess fat at home.
- Seasonings – I used roughly 1 teaspoon of coarse salt per pound of meat for the dry brine, then seasoned it with black pepper right before smoking.
- Butter – I drizzle melted unsalted butter over the steak right after it comes off the grill. When I want more flavor, I’ll go with melted herb and garlic compound butter instead.
- Lemon Juice – I also squeeze fresh lemon juice over the hot steak to wake up all the smoky flavors. Fresh lime juice also works.
How to Smoke Tri Tip
Dry: Place the trimmed tri tip over a rack on a sheet tray. Pat it dry with paper towels.
Dry brine: I season the beef with coarse salt, then place it, uncovered, in the refrigerator for at least 2 hours or up to 24 hours.
Preheat the smoker: Remove the steak from the refrigerator. While the steak comes to room temperature on the counter, I preheat my smoker to 225°F (with no fan).
Season and insert the probe: I season the beef with black pepper, then slide an instant-read meat thermometer into the center of the thickest part.
Smoke the tri tip: I place the steak on the smoker grates, close the lid, and let it smoke until the internal temperature reads 115°F.
Turn up the heat: Once it’s up to temperature, I remove the steak from the smoker and set it aside. Next, I crank up the smoker’s heat (or preheat an outdoor grill).
Sear: I place the tri tip over the open flame and sear it for 1 minute. Next, I flip it and sear the other side for 1 minute.
Sear the edges: I hold the beef upright using tongs and sear the narrow sides.
Baste and rest: I transfer the steak back to the wire rack over the sheet tray, pour the melted butter and lemon juice on top, and tent it with foil.
Slice: After resting, I slice the tri tip on a bias against the grain.
Garnish and serve: I arrange the slices on a platter with red chimichurri sauce on top or on the side.
Chef Tip + Notes
To keep the tri tip juicy and tender, I highly recommend taking it off the smoker as soon as it reaches 115°F internally. Letting it rest off the heat will bring it up to that perfect 125°F to 130°F internal temperature (medium-rare) after 10 to 15 minutes. If you prefer a medium steak with less pink, you can leave it in the smoker until it reaches 120°F. Any further and you might end up with tough, leathery steak.
- Use a meat thermometer: Insert the probe horizontally into the center of the thickest part of the meat to accurately check doneness. It usually takes a 2- to 3-pound tri tip about 1 hour and 30 minutes to reach 115°F internally in a 225°F smoker.
- Best wood for smoked tri tip: I highly recommend using oak, hickory, or pecan wood to get that rich BBQ flavor. If you prefer a slightly sweeter, milder smokiness, try cherry or apple wood.
- Crosshatch grill marks: After searing both sides, I rotate the steak 90 degrees and sear it for 1 minute. I repeat this once more on the other side, or until I get even grill marks.
- Slicing technique: I start at the thin, tapered end of the roast and cut quarter-inch slices on a slight bias. I keep slicing until I reach the center. At this point, the muscle fibers change directions, so I rotate the uncut end 45 degrees and repeat the same technique. Watch my recipe video to learn exactly how this is done.
- More ways to season: I find that salt and pepper are really all you need, but if you’re looking for more flavor, rub my BBQ Rub Seasoning onto the steak instead of the coarse salt.
- Maillard crust: A screaming-hot grill (between 500°F and 550°F) gives the steak a gorgeous golden-brown crust as quickly as possible, without cooking the center past medium-rare.
Serving Suggestions
Chimichurri sauce and tri tip steak are a match made in heaven. Usually, I’ll go with my Argentinian-inspired red chimichurri sauce, but my classic green chimichurri is just as delicious.
For a steakhouse-style meal I know my family and friends are going to love, I’ll pair the steak with a tangy vinegar-based coleslaw and a pile of extra crispy smashed potatoes.
Make-Ahead and Storage
Make-Ahead: Serve smoked tri tip as soon as it’s done cooking.
How to Store: I cover the leftover steak slices in foil or an airtight container. Store in the fridge for 3 to 4 days.
How to Reheat: I place the steak slices in a baking dish with a splash of beef broth or water. Then, cover it with foil, and warm it in a 250°F oven for 10 to 15 minutes.
More Smoked Meat Recipes
Smoked Tri Tip Recipe
Ingredients
- 2 to 2 ½ pound trimmed tri-tip steak
- salt and pepper to taste
- 3 tablespoons melted unsalted butter
- 2 to 3 teaspoons freshly squeezed lemon juice
- Red chimichurri sauce for serving
Instructions
- Place the trimmed tri tip over a rack on a sheet tray. Pat it dry on all sides with paper towels.
- Next, season it well with salt on all sides. A good rule of thumb is 1 teaspoon of salt per pound of meat.
- Place it uncovered in the fridge for as little as 2 to but up to 24 hours to dry-brine. The longer the brine, the more flavorful and juicier it will be.
- Remove the steak from the fridge and set it at room temperature. In the meantime, preheat the smoker to 225°F with the fan off.
- Next, season the steak on all sides with pepper. I use about a teaspoon.
- Place a thermometer at an angle in the center of the cut of beef to get to the thickest part.
- Put the steak by itself on the smoker grates and smoke at 225°F until it reaches 115°F internally, which takes about 1:30 to 1:45. This is for a medium-rare internal temperature. Take it 120° to 125°F for medium.
- Once it reaches the desired internal temperature, remove it from the oven and set it to the side.
- In the meantime, crank the smoker or a separate grill up to high heat (500° to 550°.
- Place the tri tip over the grill or an open flame and sear for 1 minute. Flip it and sear it for 1 minute. Then flip it back over and turn it 90° to get those covered grill marks and cook for 1 minute. Flip it one last time and cook for 1 minute.
- Then, hold the beef in the tongs and cook it on the sides of the beef for only 15 to 20 seconds per side.
- Remove the steak and set it over a rack on a sheet tray, then immediately drizzle the butter and lemon juice over it. Cover it in foil and let it rest for 10 to 15 minutes. During this time, the steak will reach the perfect internal temperature of 125°F.
- To slice, start at the thin end and cut a quarter-inch-thick slice, slightly on a bias. Do this until you reach the center. At this point, you’ll notice the grain changes, so turn that uncut end 45° and repeat the same slicing technique. Watch the video to see exactly how it’s done.
- Serve the slices with optional red chimichurri sauce.
Smoked Tri Tip Recipe