Beef · Reverse Sear

Reverse Sear Tri-Tip

Smoke it low until it's nearly there, then sear it hard. The default move for a thick cut, and the only honest way to cook tri-tip evenly edge to edge.

Active30 min
Total2 hr
Servings 6
GearGMG + Weber
Method
  1. Dry brine the tri-tip — coat all over with the salt and rest uncovered in the fridge, ideally several hours or overnight.
    WhySalt needs time to penetrate. A wet surface steams instead of searing; uncovered fridge time dries the exterior so it browns properly later.
  2. Mix the pepper, garlic powder, smoked paprika, brown sugar, onion powder, and cayenne. Pat the meat dry and rub it on just before cooking.
    WhySalt goes on early to brine; the rest goes on late so the sugar and spices don't draw out moisture or scorch during the long smoke.
  3. Smoke at 225°F on the GMG until the internal temp hits 120°F, pulling for the carryover ahead.
    WhyLow and slow brings the whole roast up evenly, leaving almost no gray band. 120°F gives you room before the sear pushes it to medium-rare.
  4. Rest the roast while you get the Weber screaming hot — a tight bed of coals, lid off.
    WhyA short rest here lets the surface dry again; a wet roast won't take a hard crust.
  5. Sear hard on all sides until a deep crust forms and the internal reads 130°F. Pull and rest 10 minutes.
    Why130°F is medium-rare after carryover. The rest lets the juices redistribute so they stay in the meat, not on the board.
  6. Find the grain — tri-tip has two grain directions that meet at an angle. Slice each section thin, across its own grain.
    WhyOne straight cut runs with the grain on half the roast and ruins the texture there. Respecting the two-grain structure is the whole game with tri-tip.

Pairs with crispy smashed russets and a salsa verde made bright with lime. Leftovers go cold into a chopped salad or warm into tacos — add the meat at the end so it doesn’t toughen.