Reverse-Seared Grilled Tri Tip
This Reverse-Seared Tri Tip combines low-and-slow smoky flavor with a hot finishing sear for the perfect crust. Using premium Riverbend Cattle Company Tri Tip, this recipe creates an incredibly juicy and flavorful centerpiece that’s ideal for weekend grilling, family gatherings, or backyard cookouts.
Ingredients
- 2–3 lb Riverbend Cattle Company Tri Tip
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
Optional Serving Sauce
- Chimichurri
- Horseradish cream sauce
- Garlic butter
Instructions
- Season the tri tip: Pat the Riverbend Cattle Company Tri Tip dry. Rub with olive oil, then season evenly with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Prepare grill for indirect cooking: Preheat your grill or smoker to 250°F. Use wood chips or chunks like oak, hickory, or mesquite for additional flavor.
- Slow cook the tri tip: Place the tri tip over indirect heat and cook until internal temperature reaches 115–120°F, approximately 45–60 minutes depending on thickness.
- Heat grill for searing: Remove the tri tip temporarily and increase grill temperature to high heat (500°F+).
- Reverse sear: Sear the tri tip 2–3 minutes per side until a deep crust forms.
- Rest before slicing: Remove from heat and let rest 10–15 minutes.
- Slice properly: Slice thinly against the grain for maximum tenderness. (Tri tip has two grain directions, so adjust your slicing angle as needed.)
Serve with grilled corn, baked potatoes, or a fresh chimichurri sauce for an incredible BBQ dinner.
