This Reverse Seared Tri-Tip steak recipe will show you the simplicity of cooking this intimidating cut of beef

Reverse searing is a popular technique for cooking tri-tip steak, known for yielding a perfectly cooked and flavorful result. Here’s a detailed description for preparing a reverse-seared tri-tip steak using either an oven or a smoker

Feeds 2-4 people 

Prep time 15-20 minutes 

Cook time 60-90 minutes 

Ingredients 

• 1 Tri-Tip steak 
• Steak seasoning about 1-2 tablespoons 
• Chimichurri 
• Garlic & Herb butter

Unleashing Flavor: The Art of Reverse-Seared Tri-Tip Steak

Tri-tip steak, a cut celebrated for its rich flavor and tenderness, is a favorite among steak lovers. But what if you could take this cut to new heights? Enter the reverse-sear method—a cooking technique that guarantees a beautifully even doneness with a mouthwatering crust. This method is perfect for those who crave a steakhouse-quality meal at home, whether you prefer the convenience of an oven or the smoky allure of a smoker.

Why Choose Reverse-Searing?

Reverse-searing involves cooking the meat slowly at a low temperature before finishing it with a high-heat sear. This approach allows the steak to cook evenly throughout, minimizing the risk of overcooking and ensuring a juicy, tender interior. The final sear creates a gorgeous crust, enhancing the flavor and adding a satisfying texture contrast.

Cooking Process

Prepare the Meat

First, trim off any unwanted or excess fat from your tri-tip. This step ensures that the seasoning can fully penetrate the meat, enhancing the flavor. Next, season your tri-tip generously on both sides. For this recipe, we’re using a simple blend of salt, pepper, and garlic powder. Allow the seasoned tri-tip to rest on the cutting board for about 20 minutes before cooking. This helps the meat come to room temperature, ensuring even cooking.

Slow Cook at Low Temperature

Meanwhile, preheat your oven or smoker to 225°F (107°C). Once preheated, place the tri-tip inside and cook it until the internal temperature reaches 110-115°F (43-46°C). This slow-cooking process allows the meat to cook evenly, resulting in a tender, juicy steak.

Sear for a Perfect Crust

When your tri-tip reaches the desired internal temperature, it’s time to sear it. If you’re using a grill, set it to high heat. For indoor cooking, heat up a cast-iron skillet with a small amount of avocado oil. This oil is ideal due to its high smoke point. Melt down some garlic and herb butter, which will be used to baste the steak, adding a rich and flavorful crust.

Finish with a Butter Baste

Sear the tri-tip on all sides to develop a beautiful crust. As it cooks, baste the steak generously with the garlic and herb butter. This step adds extra moisture and flavor, making your tri-tip incredibly delicious. Continue cooking until the internal temperature reaches 128-130°F (53-54°C), which is perfect for a medium-rare finish.

Rest and Slice

Once the tri-tip reaches the desired doneness, remove it from the heat and let it rest for 20-25 minutes. This resting period allows the juices to redistribute throughout the meat, making every bite tender and juicy. Finally, slice your tri-tip against the grain to ensure the best texture and tenderness.

Serve and Enjoy

Plate your beautifully cooked tri-tip steak with a side of chimichurri sauce for a burst of fresh flavor. This steak is perfect for any occasion, from casual family dinners to special celebrations. Enjoy!

The Ultimate Steak Experience

Whether you’re hosting a special dinner or simply indulging in a gourmet meal at home, this reverse-seared tri-tip recipe promises a delightful experience. Paired with your favorite sides—perhaps a tangy chimichurri sauce, roasted vegetables, or a crisp salad—this dish will impress with its perfect balance of flavors and textures.

Yield: 1

Tri-Tip Steak

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Reverse searing is a popular technique for cooking tri-tip steak, known for yielding a perfectly cooked and flavorful result. Here’s a detailed description for preparing a reverse-seared tri-tip steak using either an oven or a smoker

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Ingredients

• 1 Tri-Tip steak
• Steak seasoning about 1-2 tablespoons
• Chimichurri
• Garlic & Herb butter

Instructions

• Trim off any unwanted or excess fat 

• Season your tri-tip on both sides with steak seasoning. For this recipe im using a simple salt, pepper, & garlic seasoning 
• Let that hang out on the cutting board for 20 minutes before cooking 
• Set your oven or smoker to 225 degrees 
• Let the tri-tip cook till you reach an internal temp of 110-115 degrees 
• Once you hit an internal temp of 110-115 degrees it's time to sear 
• Set your grill to high heat (If you are doing this step inside heat up a hot cast iron with avocado oil) 
• Melt down your garlic and herb butter 
• Grill off your tri-tip on all sides so you develop a nice crust 
• Baste your tri-tip with garlic and herb butter as it cooks 
• Once your tri-tip reaches an internal temp of 128-130 degrees its done 
• Let the steak rest for 20-25 minutes before slicing 
• Make sure you slice your tri tip against the grain to ensure tenderness 
• Plate up with some chimichurri and enjoy! 

Notes

Why Choose Reverse-Searing?

Reverse-searing involves cooking the meat slowly at a low temperature before finishing it with a high-heat sear. This approach allows the steak to cook evenly throughout, minimizing the risk of overcooking and ensuring a juicy, tender interior. The final sear creates a gorgeous crust, enhancing the flavor and adding a satisfying texture contrast.

Nutrition Information:

Serving Size: 3
Amount Per Serving: Calories: 293Total Fat: 12.6gSaturated Fat: 5gCholesterol: 119mgSodium: 466mgCarbohydrates: 0.7gFiber: 0.3gSugar: 0gProtein: 39.8g