Reverse Seared Tri Tip - basted with a Steakhouse Butter

By HowToBBQRight · 150 min

Ingredients

Instructions

1. Trim the excess fat and sinew from the tri tip and season all sides with the Prime Beef seasoning.
2. Put the tri tip in a gallon ziplock bag with the W Sauce, press out the air, and refrigerate for 2 hours.
3. Take the tri tip out of the marinade, pat it dry with paper towel, and season all sides with the Killer Hogs Steak Rub.
4. Set up a charcoal grill for two-zone cooking. Insert a probe thermometer into the thickest part of the meat and place the meat on the indirect side.
5. Cook until the internal temperature reaches 118°F, then remove and rest uncovered for 10 to 15 minutes.
6. While it rests, set a small iron skillet over the direct heat. Add 1 stick of butter, the shallot, garlic and herbs, and season with a little steak rub.
7. When the butter has melted, cook a few more minutes until the vegetables and herbs soften. Move the skillet to the indirect side.
8. Baste the top of the tri tip with the butter, then place it basted side down over the direct heat. Baste again and sear about 2 minutes per side.
9. Once seared, rest the tri tip for 5 minutes, then slice against the grain.

Summarized from HowToBBQRight's video. Watch it for the details.

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