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.
Ingredients
- 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.
Tried this recipe?Let us know how it was!