Easy, Reverse Seared Tri Tip Anyone Can Make

Reverse seared tri tip is excellent for those marinated or dry rubbed recipes. This helps eliminate the possibility of completely charing the outside of the meat before it gets cooked to the temperature of your liking. Watch my fully detailed video here with 3 important tips for a perfect tri tip.

Ingredients:

2-3 lb tri tip

3 tbsp Seasoned salt

2 tbsp oil

Tools needed:

Paper towel

Oven

Stove top

Baking sheet

Parchment paper

Thermometer

How to make it:

Start off with a room temperature tri tip. Pat dry on all sides with paper towel and season generously with seasoned salt. Put on baking sheet with parchment paper. Bake 225 f 60 to 90 minutes. For a 2.5 lb tri tip to get 125 f internal temperature on thickest part of tri tip.

Once tri tip is ready to pull from the oven, heat up a pan over medium high heat (7 on the dial). I prefer to use a cast iron skillet, but you can use a stainless steel pan with a thick bottom. Jus as long as your pan retains the heat once the tri tip is placed in your pan. Heat pan until smoking, add oil and carefully place meat into the pan. Sear all sides for about 1-1/2 to 2 minutes until nice and caramelized. This will bring this to a medium rare, medium. Pull from the pan and let rest for 10 minutes before cutting portions.

Goes great with roasted potatoes and chimichurri.

Enjoy

Logan