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Reverse Seared Tri-Tip by Loot N’ Booty BBQ

We can’t think of a better cut of meat to reverse sear than a Tri-Tip. It’s a good sized cut of meat that isn’t awkward to manage, a good one is thick and has rich marbling, and if done right can be one of the most flavorful and tender cuts you ever come across.

What Is Reverse Searing?

The Reverse Sear technique starts with a low heat you want to cook at for an extended period that allows your meat to stay tender while it breaks down the fat inside. Once the cut reaches a desired temperature, you’ll want to quickly place it on a very hot surface that that caramelizes some of the seasonings, fats and juices on the outside. This process creates a smoky, savory crust which brings out that certain “something” that makes fire-cooked meat such a wonderful taste.

The source of our recipe today is Sterling Smith. He’s a recognized award-winning pitmaster from Arizona, a US Navy veteran and he’s been competing on the professional circuit as Loot N’ Booty BBQ since 2009. You can find his pro grade BBQ rubs at many Ace Hardware stores!

Sterling Smith, pitmaster of Loot N' Booty BBQ

Reverse Seared Tri-Tip Ingredient List

Prep Instructions

  • Season Tri-Tip lightly with What’s Your Beef? Rub and pat it into the meat
  • Cover that with a medium coat of Jolly Roger Jalapeno Black Garlic Rub
  • Let Tri-Tip Rest for at least 30 minutes

Cooking Setup

Use a Weber Kettle Grill set up for both indirect and direct cooking. That means putting hot coals on only one side. 15 minutes before you start cooking, place a small piece of pecan wood on top of your coal pile.

Start the Tri-Tip on the indirect cooking side and close the lid. Smoke the meat until the internal temperature reaches 115 – 120F.

Searing Technique

Place Tri-Tip directly over coals and cook 2 – 3 minutes, rotate the meat halfway around and cook another 2 – 3 minutes.

Flip Tri-Tip over and cook for 2 – 3 minutes, rotate again as before and cook another 2 – 3 minutes. Then check internal temperature. Remove the meat when internal temperature is 135-140F.

Then rest the meat on a plate or in a shallow pan, while placing 2 – 3 slices of unsalted butter on top. Pour 2 -3 TBSP of Worcestershire sauce over it all, then cover with foil and let sit for 10 – 15 minutes.

After the resting is done, thinly slice the Tri-Tip against the grain. You may also dip into any juices left in the resting pan or dish, then serve.


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