Smoked Tri Tip Recipe
This low-and-slow Smoked Tri Tip is dry-brined and finished with a reverse sear for a juicy, tender center and a bold, char-grilled crust.
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.
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. Same as I do when I slow oven-roasted tri tip steak. 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.
To get that rich BBQ flavor, use oak, hickory, or pecan wood in your smoker. 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: Start at the thin, tapered end of the roast and cut quarter-inch slices on a slight bias. Keep slicing until you reach the center. At this point, the muscle fibers change directions, so rotate the uncut end 45 degrees and repeat the same technique. Watch my recipe video to learn exactly how this is done.
If you're looking for more flavor than salt and pepper alone, rub this 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.
Make-Ahead: Serve smoked tri tip as soon as it’s done cooking.
How to Store: Cover the leftover steak slices in foil or an airtight container. Store in the fridge for 3 to 4 days.
How to Reheat: 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.
Nutrition
Calories: 435kcalCarbohydrates: 0.1gProtein: 47gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 168mgSodium: 172mgPotassium: 723mgFiber: 0.01gSugar: 0.1gVitamin A: 210IUVitamin C: 1mgCalcium: 59mgIron: 3mg