Reverse Sear Tri-Tip

I am a huge steak eater. I love a nice juicy steak or a beef roast. I made a reverse sear tri-tip and it came out so good it’s my go to way to make the tri-tip.

I do a reverse sear method when cooking a tri-tip. A reverse sear is basically where you cook your meat/roast on a low temperature for longer, then finish it with high heat either on the grill or a cast iron skillet. Finishing with the high heat gives the meat the nice char/sear you are looking for. You can do a reverse sear with a smoker, grill, oven or a skillet.

My way of doing this one was oven to grill. I’m by no means a grill master, which is why I do the first part in the oven. Give it a try. Reverse sear is great way to cook a steak or any beef really, comes out super tender and juicy.

Reverse Sear Tri-Tip

4-5lb tri-tip, fat trimmed
1/2 T garlic seasoning
1/2 T onion seasoning
1 T steak rub
2 t salt
2 t pepper

Directions: Let the tri-tip come to room temperature. Preheat oven 225°. Mix all seasoning together and season beef with the mixture. Add a baking rack over a cookie sheet lined with foil. (Makes for easy clean up) Place in the oven and bake until the internal temperature is 125°-130°, about 60-70 minutes. Once an instant read thermometer hits that temp, remove from the oven and let sit 15 minutes.

Heat a grill to 450°-500°. Sear 5 minutes on each side. Remove from the grill and let sit 10 minutes before slicing. Then slice against the grain. Cook till it reaches your preferred temperature. (See below for chart)

Tri-Tip Cooking Temps:

Rare: 125°-130°
Medium Rare- 135°-140°
Medium- 140°-150°
Medium Well 150°-150°

Note: You can also heat a cast iron skillet or a heavy frying pan to high high heat to sear the meat. Use any seasoning you like, seasoning liberally. Also, Look at my “Items I Use” on the homepage for the instant read thermometer.

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My name is Julie. I'm 36 years old and living in Chicago! I'm am east coaster at heart. I love to cook and create new dishes. Check out my blog!

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