Reverse searing is one of the best methods for cooking tri-tip, giving it a perfect crust while keeping the inside juicy and tender. This technique involves slow-smoking the meat at a low temperature until it reaches 115-120°F, then searing it over high heat for a caramelized exterior. Step 1: Prep the Tri-Tip I monitor the internal temp using my ThermoPro TempSpike so I don’t have to keep lifting the lid and losing heat. I like to buy untrimmed tri-tip so I can control how much fat remains. For this recipe, I trimmed most of the fat and then coated the roast generously with: ✔ Kosher salt l ✔ Cracked black pepper ✔ Herbs de Provence (a must-have in my spice cupboard!)
🔹 Pro Tip: Do this the night before, wrap tightly in plastic wrap and foil, and let it sit in the fridge overnight. This helps the seasoning adhere to the meat.
Step 2: Slow Smoke the Tri-Tip 🔥 Set up your smoker for indirect cooking at 200-225°F. 🔥 Add mesquite wood for a deep, smoky flavor. 🔥 Smoke until the internal temperature reaches 120°F (about 45-60 minutes). 🔥 Remove from smoker and let rest for AT LEAST 15-20 minutes. 🔹I cook this on my Weber Kettle Master-Touch because it works perfectly for 2- zone reverse searing Step 3: Sear to Perfection 1️⃣ Heat a cast iron pan over medium-high heat. 2️⃣ Add 2 tbsp canola oil, 2 tbsp butter, and a couple sprigs of fresh rosemary. 3️⃣ Sear the tri-tip on all sides, spooning the butter and rosemary-infused juices over the meat. 4️⃣ Cook until the final internal temperature reaches 135°F for medium-rare. 5️⃣ Rest for another 15-20 minutes before slicing against the grain.
Cilantro Lime Pesto This bright, zesty pesto adds freshness that complements the smoky richness of the tri-tip. Ingredients ✔ 1 garlic clove ✔ ½ cup walnuts ✔ 1½ cups fresh cilantro leaves & stems ✔ ½ cup extra virgin olive oil ✔ ½ fresh-squeezed lime ✔ ¼ cup grated Parmesan cheese ✔ 1 tsp coarse salt Directions 1️⃣ Add all ingredients except olive oil to a blender or food processor. 2️⃣ Pulse until roughly chopped. 3️⃣ Slowly drizzle in olive oil while pulsing until smooth. 4️⃣ Adjust consistency by adding more olive oil if needed.
Serving Suggestion Slice the tri-tip thinly, drizzle with cilantro lime pesto, and serve with roasted peppers or grilled veggies. 🔥 BBQ Perfection with a fresh, herby twist!
Want to nail tri-tip every time? I put together a one-page Tri-Tip Cheat Sheet with my exact temps, Weber kettle setup, and slicing tips. It’s the same method I use at home.
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