Reverse Seared Tri-Tip

You just can’t beat a good steak, but does yours turn out a little too dry and not very tender? We have the perfect solution for you: Reverse Seared Tri-Tip.

Reverse Seared Tri-Tip

Reverse searing your tri-tip will create a delectable crust and moist meat every time. A more flavoursome meal that is sure to impress.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Main Course

Servings 4 people

Ingredients

  

1x2x3x

• 1-1.5 kg tri-tip
• 1 tbsp olive oil or hot sauce (use as a binder for the dry rub)
• 50 g Big Dog Spices rub (we recommend: SPG, Big Tex, Double Chipotle or Smokey Espresso)

Instructions

 

• Trim the tri-tip: Rub dry with a paper towel and trim any excess fat from the tri-tip with a sharp knife.
• Season with dry rub: Rub the tri-tip with olive oil or hot sauce to act as a binding agent for the rub. Using your Big Dog Spices Rub of choice, rub all over the tri-tip until well coated.
• Refrigerate: Place the seasoned tri-tip in a shallow dish and cover it with plastic wrap. Refrigerate for at least two hours to allow the seasoning to penetrate the meat.
• Heat the oven or light your BBQ: Preheat your oven or BBQ to 120°C. We like to use our Weber Kettle with some hickory or oak chunks to provide extra flavour.
• Cook the tri-tip: Place the tri-tip in the oven or BBQ and cook/smoke for 1½ - 2 hours until it reaches an internal temperature of 60°C (for medium-rare). Make sure to use a thermometer to determine the exact temperature.
• Finish with high heat: Heat a heavy cast iron skillet or increase the heat of the BBQ until flames and searing hot coals/wood is ready. Sear the tri-tip until charred all over and desired temperature is achieved.

Keyword Barbeque, Slow Cooked

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What is Tri-Tip?

The Tri-Tip cut comes from the bottom sirloin and has an “L” shape. It is a triangular cut, with the point being thicker and the base thinner.

Reverse searing makes it ideal for cooking the thicker section on low heat, while the thinner layer gets beautifully browned when finished under high heat.

Why Reverse Seared Tri-Tip?

The reverse sear method is a modern cooking technique that creates a delightful marbled crust on the exterior and moist meat inside for a more delectable flavour.

Rather than grilling the steak over direct heat, reverse searing is done by:

• Starting with low heat (we like to smoke ours for extra flavour) until you reach your desired level of doneness.
• By finishing with a quick sear over high heat, you will get perfectly cooked steaks every time, with a tender, juicy centre and a nicely browned crust.

Advantages of the Reverse Sear Method

1. It allows for greater control of the cooking process, which is particularly helpful when preparing tri-tip steaks. This method allows you to cook the steak slowly; this allows the inside of the meat to heat up gradually while the outside stays crisp.

2. Reverse searing is more forgiving than traditional cooking methods. It allows you to avoid charring the outside of your food while still achieving your desired internal temperature.
3. As it cooks, all the juices are locked in, eliminating the need to rest before serving. Cooking your steak low and slow preserves more flavour.