Reverse Seared Tri-Tip

Recipe Information

- Prep Time: 15 Min
- Cook Time: 2 Hrs
- Servings: varies

Description

The reverse sear is a legendary way to cook tri‑tip—slowly bring it up to temp for tenderness, let it rest, then finish with a blazing hot sear for a flavorful crust you won’t want to cook without. Season simply, smoke low and slow until about 115–120°F, then sear for a few minutes per side and rest before slicing. Aim for a medium‑rare finish at 135°F (anything higher risks drying it out). Tri‑tip takes well to simple rubs or marinades, pairs beautifully with sides like roasted potatoes, veggies, or a fresh salad, and delivers a tender, smoky, crowd‑pleasing result every time.

Ingredients

**All Ingredients**
- Tri tip, 3/4 pound per person
- 1 Tablespoon fresh thyme
- 1 Tablespoon fresh oregano
- 1 lime, juiced and zested
- 1/2 cup peanut oil
- Camp Chef Y'all Purpose Seasoning
- Salt
- Pepper

Instructions

Step 1: Preheat your pellet grill to high smoke.

Step 2: Mix peanut oil, lime juice and zest, oregano, thyme, and any other seasonings you would like to add.

Step 3: Brush tri tip with extra peanut oil, then sprinkle salt and pepper liberally on top. Apply Camp Chef Citrus Herb Seasoning Rub.

Step 4: Finish with the wet rub (peanut oil, lime, and herbs).

Step 5: Cook the tri tip on Hi Smoke until the internal temperature reaches 120° F (usually about 90 minutes). At 110° F, turn on the Sear Box to get it heating up.

Step 6: When the tri tip hits temp, sear it for a minute or two on each side. Rest for at least 15 minutes in aluminum foil.

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