Reverse Sear Tri Tip

In rummaging through my freezer, I found a tri tip steak that had been in there for way too long. Even though it would have fossilized soon, it had no freezer burn so I decided to try it.

I like a reverse seared steak and decided to use a simple season and cook on the steak.

Here, I have a problem. One of the best things about reverse searing a whole tri tip is that the larger cut of meat keeps tender and moist. However, I like my beef rare to medium rare. She Who Must Be Obeyed like it incinerated to ash.

I could cut the steak in half, but I wanted the juicier steak.

I can usually survive her wrath if I go to medium on the steak so that is what I did.

I started by giving it a generous coating of Traeger Prime Rib Rub.

Then I put it in my Bradley Smoker at 225 F (110 C) until the internal temperature was 110 F (43 C) which took about 1 hour 15 minutes.

If you want your steak medium rare, cook it to 105 F (41 C) and rare to 100 F (38 C)

When the steak got close to the target temperature, I fired the Weber Genesis gas grill to high and let it get really hot.

When it got to the target temperature, I through steak on the grill and cooked 3 to 4 minutes a side to an internal temperature of 130 F (54 C). For medium rare, cook it to 125 F (52 C), and rare, 120 F (49 C). Remember the internal temperature will continue to rise above these temperatures while the steak is resting.

I tented the steak in foil and let it rest for 10 minutes. Slice against the grain and serve.

The Verdict

The fossilized steak was delicious, tender, and juicy even though it was cooked more than I like. It had a great beef taste, and the touch of smoke gave wonderful additional flavour.

I am about to commit sacrilege. I like tri tip better than brisket. I love the great beef taste of brisket, but I think tri tip has as much taste. Here, it is cheaper than brisket. It takes less time to cook and is smaller which is better for the two of us.

So, this great steak was incredibly delicious and will do us for a few meals. What more could you ask?

The Old Fat Guy

 

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