Breads & Bakingbillyparisi5.0
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.
👥 5 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 5 min🔥 Cook: 2h👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
📝 Preparation Steps
1
Place the trimmed tri tip over a rack on a sheet tray. Pat it dry on all sides with paper towels.
2
Next, season it well with salt on all sides. A good rule of thumb is 1 teaspoon of salt per pound of meat.
3
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.
4
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.
5
Next, season the steak on all sides with pepper. I use about a teaspoon.
6
Place a thermometer at an angle in the center of the cut of beef to get to the thickest part.
7
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.
8
Once it reaches the desired internal temperature, remove it from the oven and set it to the side.
9
In the meantime, crank the smoker or a separate grill up to high heat (500° to 550°.
10
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.
11
Then, hold the beef in the tongs and cook it on the sides of the beef for only 15 to ⏱️ 20 seconds per side.
12
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.
13
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.
14
Serve the slices with optional red chimichurri sauce.
Nutrition Facts
calories
435 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
0.01 g
sugar Content
0.1 g
sodium Content
172 mg
protein Content
47 g
trans Fat Content
0.3 g
cholesterol Content
168 mg
carbohydrate Content
0.1 g
saturated Fat Content
11 g
unsaturated Fat Content
12 g
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