This Reverse Seared Tri-Tip steak recipe will show you the simplicity of cooking this intimidating cut of beef
Reverse searing is a popular technique for cooking tri-tip steak, known for yielding a perfectly cooked and flavorful result. Here’s a detailed description for preparing a reverse-seared tri-tip steak using either an oven or a smoker
Feeds 2-4 people
Prep time 15-20 minutes
Cook time 60-90 minutes
Ingredients
- 1 Tri-Tip steak
- Steak seasoning about 1-2 tablespoons
- Chimichurri
- Garlic & Herb butter
Unleashing Flavor: The Art of Reverse-Seared Tri-Tip Steak
Tri-tip steak, a cut celebrated for its rich flavor and tenderness, is a favorite among steak lovers. But what if you could take this cut to new heights? Enter the reverse-sear method—a cooking technique that guarantees a beautifully even doneness with a mouthwatering crust. This method is perfect for those who crave a steakhouse-quality meal at home, whether you prefer the convenience of an oven or the smoky allure of a smoker.
Why Choose Reverse-Searing?
Reverse-searing involves cooking the meat slowly at a low temperature before finishing it with a high-heat sear. This approach allows the steak to cook evenly throughout, minimizing the risk of overcooking and ensuring a juicy, tender interior. The final sear creates a gorgeous crust, enhancing the flavor and adding a satisfying texture contrast.
Cooking Process
Prepare the Meat
First, trim off any unwanted or excess fat from your tri-tip. This step ensures that the seasoning can fully penetrate the meat, enhancing the flavor. Next, season your tri-tip generously on both sides. For this recipe, we’re using a simple blend of salt, pepper, and garlic powder. Allow the seasoned tri-tip to rest on the cutting board for about 20 minutes before cooking. This helps the meat come to room temperature, ensuring even cooking.
Slow Cook at Low Temperature
Meanwhile, preheat your oven or smoker to 225°F (107°C). Once preheated, place the tri-tip inside and cook it until the internal temperature reaches 110-115°F (43-46°C). This slow-cooking process allows the meat to cook evenly, resulting in a tender, juicy steak.
Sear for a Perfect Crust
When your tri-tip reaches the desired internal temperature, it’s time to sear it. If you’re using a grill, set it to high heat. For indoor cooking, heat up a cast-iron skillet with a small amount of avocado oil. This oil is ideal due to its high smoke point. Melt down some garlic and herb butter, which will be used to baste the steak, adding a rich and flavorful crust.
Finish with a Butter Baste
Sear the tri-tip on all sides to develop a beautiful crust. As it cooks, baste the steak generously with the garlic and herb butter. This step adds extra moisture and flavor, making your tri-tip incredibly delicious. Continue cooking until the internal temperature reaches 128-130°F (53-54°C), which is perfect for a medium-rare finish.
Rest and Slice
Once the tri-tip reaches the desired doneness, remove it from the heat and let it rest for 20-25 minutes. This resting period allows the juices to redistribute throughout the meat, making every bite tender and juicy. Finally, slice your tri-tip against the grain to ensure the best texture and tenderness.
Serve and Enjoy
Plate your beautifully cooked tri-tip steak with a side of chimichurri sauce for a burst of fresh flavor. This steak is perfect for any occasion, from casual family dinners to special celebrations. Enjoy!
The Ultimate Steak Experience
Whether you’re hosting a special dinner or simply indulging in a gourmet meal at home, this reverse-seared tri-tip recipe promises a delightful experience. Paired with your favorite sides—perhaps a tangy chimichurri sauce, roasted vegetables, or a crisp salad—this dish will impress with its perfect balance of flavors and textures.
