If you’ve never tried a reverse sear on a tri-tip roast, this is your sign. Juicy, smoky, and packed with bold flavor, this method is designed for backyard cooks who want steakhouse results without fussing over the grill all day. It starts low and slow on your pellet smoker, then finishes fast and hot in a butter-basted cast iron skillet for that rich, crispy crust.
Reverse Seared Tri Tip
Tri-tip is a natural crowd-pleaser, thanks to its beefy flavor and tender texture. The reverse sear keeps it juicy while giving you control over doneness.
It’s an excellent choice for weekend cookouts, casual family dinners, or anything in between. It looks impressive, but it doesn’t need a lot of babysitting.
A cast iron finish locks in that buttery sear and builds a crust that’s pure gold. Skip the grill flip stress and go with this method.
Why Reverse Sear Works So Well For Tri Tip
Tri-tip is a leaner cut that benefits from a gentle cook before a high-heat finish. Starting it low on the smoker lets the meat cook evenly, reducing the chance of drying out. When you pull it early and sear it hot, you get that golden-brown crust without losing the pink center. It’s one of the best ways to achieve medium-rare results every time, especially with a pellet grill.
The Role Of SPG And Butter
OWYD’s Smoky SPG offers a savory blend of salt, pepper, garlic, and smoke, ideally suited for beef. It’s simple but bold, making it perfect for a robust cut like tri-tip. The butter in the skillet adds flavor, encourages browning, and gives the crust a restaurant-quality richness. Keep it salted for extra punch, and don’t skimp on the seasoning.
What Temperature Should You Pull Tri-Tip?
The key to reverse searing is pulling the meat before it’s done. This gives you wiggle room to sear it to perfection without overcooking. Stick to this chart:
- Rare – Pull at 115°F, finish at 125°F
- Medium Rare – Pull at 125°F, finish at 135°F
- Medium – Pull at 135°F, finish at 145°F
Use a reliable meat thermometer and keep your eye on it. Tri-tip changes fast once it gets close.
Why You’ll Love This Dish
- Smoky + Seared Combo – You get wood-fired flavor with a pan-seared crust. Win-win.
- Custom Doneness – Perfectly medium rare? No problem. Pull it when it suits you.
- Minimal Effort – Set the smoker and go. The cast iron finish takes five minutes.
- Great For Leftovers – Slice it thin for sandwiches, tacos, or next-day steak salads.
Try our Tri Tip Bites!
Reverse Seared Tri Tip Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Tri-Tip Roast – This cut is lean but flavorful with great marbling.
- OWYD Smoky SPG – A balanced, smoky blend of salt, pepper, and garlic. If you don’t have it, mix equal parts kosher salt, coarse pepper, and granulated garlic.
- Salted Butter – Adds richness and helps the crust form. Unsalted works too!
We love Tri Tip Beef Birria!
How To Make Tri Tip Using The Reverse Sear Method
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat Pellet Grill/Smoker – Set to 225°F and get it holding steady.
- Season Tri-Tip – Cover the roast liberally with OWYD Smoky SPG.
- Smoke The Roast – Place it on the grill, close the lid, and cook until it’s 10 degrees under your target temp.
- Sear – Heat a cast-iron skillet over high heat. Add half the butter, then sear one side. Flip, add the remaining butter, and continue searing.
- Rest and Slice – Let it sit 10–15 minutes before slicing against the grain.
Try a Blackstone Tri-Tip, too!
FAQ
Wrap the cooled slices in foil or store in an airtight container. Keep in the fridge for up to 4 days. For longer storage, vacuum seal and freeze for up to 3 months.
Place slices in a covered pan with a splash of broth or butter. Warm gently over low heat or in a 250°F oven until heated through.
Yes. Smoke it, let it cool down, and then refrigerate. Right before serving, sear it in butter and slice. Perfect for dinner parties or busy days.
You can make your own with equal parts kosher salt, coarse black pepper, and granulated garlic.
Serve This With…
- Smoked Mac And Cheese – Creamy, cheesy, and perfect with beef.
- Blackstone Fried Potatoes – Crispy, buttery spuds that cook fast.
- Tomato and Burrata Pasta – This fun pasta is full of fresh tomatoes and cheese! It pairs well with almost any main dish.
Tri-tip doesn’t have to be tricky. This reverse-seared version gives you total control over the cooking process, with a deep, smoky flavor and that irresistible crust from a hot skillet finish. It’s beefy, buttery, and perfect for anything from a weekend barbecue to a steak night at home. Grab your pellet grill, fire up that cast iron, and make something that’s delicious.
Reverse Seared Tri Tip
What I Use
Ingredients
- 3 pound tri-tip roast
- 3 tablespoons OWYD Smoky SPG
- 4 tablespoons salted butter
Instructions
- Preheat your pellet grill to 225°F. Season the steak liberally with the SPG.
- Place the tri-tip into the preheated grill, close the lid, and let it cook until the roast is 10 degrees under your desired finished temp. (See notes below for chart on when to pull it off.)
- In a large cast-iron skillet placed on the stovetop, heat the pan over high heat.
- Place half of the butter in the pan and immediately place the steak in.
- Add the other half of the butter before you flip. Get a good sear on all sides of the roast.
- Pull out of the pan and let rest for 10-15 minutes before slicing across the grain.
Notes
- Rare – 115° (Finished temp 125°)
- Medium Rare – 125° (Finished temp 135°)
- Medium – 135° (Finished temp 145°)