Reverse Seared Tri Tip from Salant Family Ranch with Compound Butter
Print RecipeServings: 6 servings
*The times above are approximate for the smoking time and searing time.*Times will depend on the size of the meat, smoking temperature, and the searing time.*Follow instructions for smoking and searing*Using a wireless thermometer will help the accuracy of the final temperature for smoking or searing.
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- 1 ea 2.5 - 3.5 lb Tri Tip trimmed fat to ⅛ - ¼"
Seasoning Mix
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- ½ tsp Granulated Garlic
- ½ tsp Granulated Onion
Compound Butter
Instructions
Making the Compound Butter
- Follow recipe to make and chill compound butter. Make in advance to ensure the butter gets chilled completely.
Seasoning the Tri Tip
- Mix the spice blend and season the Tri Tip to your liking.
- Leave the Tri Tip at room temperature to allow the meat to slowly come to room temp. Approximately 1 hour.
Smoking the Tri Tip
- Preheat your smoker to 225° You can use a pellet smoker or charcoal smoker. You can do the same process in an oven but it won't be smoked. The steak will be slow roasted then you can sear on a grill or in a cast iron pan.
- Smoke (or oven roast) the Tri Tip approximately 1 hour. The Tri Tip will slowly rise in temperature allowing the meat to stay tender and juicy.
- When the Tri Tip reaches a temperature of 115° to 125°. My desired temperature for the Tri Tip was medium rare. Remove the Tri Tip from the smoker (or oven) and let rest for 15 minutes. *Remember that you will still cook the beef again on direct heat. You want to pull the meat 10 - 15° below your desired final temperature desired. Temperature ranges for beef - 120-125° for Rare - bright red center 125-130° for Medium Rare - warm red center 135-145° for Medium - warm pink center 145-150° for Medium Well - slightly pink center 150-160° for Well - little to no pink
Searing the Tri Tip
- Heat your grill to high heat.
- Sear the Tri Tip on both sides to get a nice char on the exterior.
- Monitor the internal temperature of the Tri Tip to ensure that the searing does not exceed your final desired doneness.
- Because you rested the meat between the two cooking processes, the meat should be ready to serve when pulled from searing. You can rest the meat again but keep in mind the final temperature of the meat could rise 5° or so. Slice across the grain, serve with Bourbon Shallot Chive Compound Butter Watch the video below to see the Salant Family Ranch and what a day in the life of a rancher looks like!
