Reverse-Seared Smoked Tri-Tip
Beefy, fast, and foolproof with a reverse sear.
Updated June 2026
Prep 15 min · Cook 2h · Serves 4
What you need
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Ingredients
- 1 tri-tip roast (2-3 lb)
- 2 tbsp beef rub (salt, pepper, garlic)
- 1 tbsp oil
Steps
- Season and smoke at 225F to 125-130F internal (~1.5h).
- Rest 10 min while you get a screaming-hot sear going.
- Sear 1-2 min per side for a crust.
- Slice thinly against the grain (note the grain changes direction!).
Mind the grain
Tri-tip's grain runs two directions. Find where it changes and slice each section against its own grain for tenderness.
FAQ
What temp for medium-rare tri-tip?
Pull at 125-130F, then sear; it'll climb to ~135F. Slice thin against the grain.
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