Recipe
Tri-Tip, Reverse-Seared and Grilled Hot
Tri-tip is a Central California gift to the rest of the country — a three-pound triangle that feeds six and tastes like the best parts of a ribeye and a sirloin had a kid. Reverse-sear keeps it pink wall-to-wall.
Cook time
75 min
Yields
6 servings
Difficulty
Medium
Ingredients
- •1 Spring Lake Cattle tri-tip roast, 2.5–3 lb
- •2 tbsp kosher salt
- •1 tbsp coarse black pepper
- •1 tbsp granulated garlic
- •1 tbsp smoked paprika
- •1 tsp dried oregano (Mexican if you have it)
- •2 tbsp beef tallow or neutral high-heat oil
About the cut
Tri-tip is the bottom sirloin's triangular tip — naturally lean, beefy, and forgiving of weeknight cooks. On a Piedmontese animal it runs even leaner. The reverse-sear protects against the breed's tendency to dry out: low oven brings the meat up gently, then the grill builds crust without pushing the interior past medium-rare. See the full cut breakdown on our cuts page.
Method
- Dry brine. Pat the roast dry. Mix the rub and coat every surface, pressing it in. Set on a wire rack over a sheet pan and refrigerate uncovered for at least 4 hours — overnight is better.
- Low oven. Preheat the oven to 250°F. Slide the rack-and-pan in. The slow climb concentrates flavor and dries the surface for a better sear later.
- Probe to 110°F. Use a leave-in thermometer. The roast will hit 110°F internal in 50–70 minutes depending on size.
- Fire the grill hot. While the roast finishes, get your grill ripping — direct heat 600°F+. Coals should be glowing white; gas should be on max.
- Sear hard, sear short. Brush the roast with tallow. Sear 90 seconds per side over direct flame, including the two narrow edges. You want crust, not extra cook time.
- Pull at 125°F. Lean Piedmontese carries over 5–7 degrees on the rest. Pull early and trust it.
- Rest 8 minutes. Wire rack, not plate. Tent loosely with foil if your kitchen is cold.
- Find both grains. Tri-tip has a grain change roughly through the middle. Cut the roast in half along that change line first, then slice each half against its own grain. This is the whole game.
Chef's notes
- •Slicing with the grain on a tri-tip turns a great roast into shoe leather. Every other mistake is recoverable; that one isn't.
- •No grill? Finish under the broiler 4–5 inches from the element, 90 seconds per side.
- •Leftovers make the best steak sandwich on a torta or French roll. Sliced thin, warmed in pan butter, topped with avocado.
- •Santa Maria-style: skip the paprika and add 1 tsp garlic salt. Serve over pinquito beans and grilled bread.
- •If you can plan ahead, the overnight dry-brine is the single biggest upgrade. Don't skip it for weekend cooks.
Ready to cook?
Pick up a fresh tri-tip from the ranch and give this method a weekend.