GrillGrate logo

Cart

Loading
  1. Home
  2. /
  3. Recipes
  4. /
  5. Reverse Seared Tri-Tip
tri tip ken fisher

Reverse Seared Tri-Tip

by | Published Apr 21, 2020 | Last updated Oct 14, 2021 | 3 comments

Prep Time10 minsCook Time40 minsTotal Time50 minsYields8 Servings
This recipe is courtesy of our good friend Ken Fisher over at Date Night Doins. Be sure to check out his website for tons of really good recipes. Ken chose to inject his tri-tip but you may skip this step and still get some really good results. Also, Ken cooked his on a pellet grill but it can be done on a gas or charcoal grill as well.
tri tip ken fisher
Nutrition Facts

Serving Size 1/2 lb

Servings 8


Amount Per Serving
Calories 297
% Daily Value *
Total Fat 10g16%
Saturated Fat 4g20%
Cholesterol 130mg44%
Sodium 166mg7%
Potassium 6mg1%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Sugars 2g
Protein 49g98%

Vitamin A 0%
Vitamin C 1%
Calcium 0%
Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

We have used Butcher Prime Brisket injection before in both brisket and chuck roast, both times we thought was that it was the best we have ever done. It’s that good! So, with that thought we used it tonight on our tri tip. (FYI it never lets us down.) We use beef broth for mixing the injection solution and injected all that the meat would hold. Did a nice rub and onto the grill for a reverse sear.

2

We let it sit in the smoke at 150 degrees (65c) until we reached an internal temperature of about 100 degrees (38c). Then, we pulled it off the grill and brought the grill temperature up to 400 degrees (205c) leaving the sides on the grill grates. When the Grill Grates were a screaming 400 degrees (205c) I pulled the potatoes off and put the tri-tip on for 10 minutes per side with a quarter turn at the 5 minutes mark.

3

When the meat reaches an internal temperature of 120 degrees (49c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. This will be rare, U.S.D.A. safe is 125 degrees (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I used a Maverick ProTemp Instant Read Thermometer and the ET 732 tonight for checking meat temps.

4

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Ingredients

 4 lbs tri tip roast
 1.50 cups beef broth

3 Comments

  1. Tom Workman

    In step #2, reference is made to pulling the potatoes off the grill yet there is no other reference to potatoes in the recipe. Was something omitted in the recipe?

    Reply
    • Chef Michael

      I am guessing he had some potatoes cooking at the same time. He must have omitted it.

      Reply
  2. David Reinermann

    i like to do a 2 hour kosher salt dry brine and then season with pepper, garlic, and onion powder. set Grill Grates 1/2 rails up and 1/2 on griddle side. Spray coating of duck fat on griddle side. Turn grill on high and sear tri tip 5 minutes each side, flip over to rails and turn down to medium heat. Insert probe thermometer and turn tri tip every 5 minutes bringing IT up to 140 degrees. Once IT hits 140 degrees wrap and rest for 10 minutes. Perfectly done every time!

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *