Reverse-seared tri-tip is one of my favorites when it comes to a good meal. After many tries, I have perfected the way I grill one. Here is my recipe.

What Do You Need

• Any type of grill that can be set up for 2-zone grilling
• Seasoned Tri-Tip
• Aluminum foil
• Thermometer
• Pair of tongs

Optional: Food-grade gloves and gloves for handling hot meats.

Tri-Tip Seasoning

Although this depends on your personal taste, I prefer just a simple salt, pepper, garlic mix.

Tri-Tip Step By Step

Here is my step-by-step routine on reverse sear tri tips on my charcoal grill. I bought this tri-tip at Crowd Cow and was impressed with the quality.

Seaoning

Start with seasoning the tri-tip with your favorite seasoning. I like to keep it simple and use a mixture of salt, pepper, and garlic powder.

I let this sit for about 5 minutes and then place the meat in a Ziploc bag and pour some Worcestershire sauce in it. A tri-tip does not a long time to absorb the seasoning and I usually let it sit for about 2 hours. Eddie's Tip! Have a good look at how the grain of the meat runs. You need to know this later for slicing!

Grill Set Up

For any reverse cook I set up my grill for two-zone cooking. This means that the fire is on one side and the meat is on the other side of the grill, also known as indirect cooking zones.

Tri Tip Indirect

After my charcoal is ready, I place the tri tip on the cool side of the grill.

After my internal temperature reads about 125°F I take my tri tip of the grill and let is rest for about 10 minutes. This relaxes the meat, and it stops the cooking process.

Tri Tip Over Hot Coals

In the mean time, I let the coals heat up as high as I can get them. After that I place the meat directly over the hot coals

Tri Tip Temperatures

This part of cooking a tri-tip is a little personal and depends if you like your steak medium rare, medium or even well done. I prefer mine a little on the medium side. However, if you like to know more, you can read my internal safe meat temperatures article, and decide on your prefered doneness.

Resting

This is part that many people skip, but I know it is a very important part of any reverse sear cook you do. Resting stops the cooking process and relax the fibres in the meat. It also let the juices draw back in the meat. Eddie's Tip! My rest time for tri-tip is at least 10 - 15 minutes

Slicing Tri-Tip

Slicing a tri tip can be tricky if you have not paid attention before the seasoning. As you know, meats must be sliced against the grain. Doing this wrong will make the meat tough to chew. Ask me how I know that! A tri tip has 2 grains and most of the time the pointy part has a different direction of the grain than the thicker part. I like to slice my tri tips a little thin. Thicker slices might be a little harder to chew. Eddie van Aken