Reverse Seared Tri-Tip

Tools: 

• Pellet Grill or Charcoal Grill
• Sharp Knife
• Cutting Board
• Aluminum Foil
• Meat Thermometer 

Ingredients:

• Tri Tip (2-5 pounds) Grass Fed …I prefer Mishima Wagyu from Dartagnan Foods
• Kosher Salt or Coarse Salt and Coarse Ground Pepper
• Marinade of Choice if you prefer. I do not use a marinade on a Wagyu cut, the taste of the beef is good enough.

 

Reverse Seared Tri-Tip Recipe

 

Instructions

Trim excess fat and silver skin from the roast. Place in a zip-top bag with your favorite marinade.  I prefer  Let marinate for 1-2 hours.

Preheat your Smoker or Pellet Grill to 220, to set up for indirect grilling/smoking.

Remove the roast from the marinade. Wipe off excess marinade. Season with a 50/50 blend of the Salt and Pepper.  Place in  Smoke at 220°F until the internal temperature reaches 105-110°F. Remove from the grill. Cover loosely with foil.

If you have a two-piece diffuser, remove the door and place  the Grill Grates  over the firebox. If you have a separate area or grill to sear,  turn the grill up to 475°F.

When the grill comes up to temp, grill the roast on both sides to achieve nice grill marks. Remove when the internal temperature reaches 125°F. Rest 10 minutes before slicing thin, against the grain.

First we smoke. Then we sear.

 

Recipe by:

The Life Cycle Foodie

www.lifecyclefoodie.com