Reverse Seared Tri-Tip

Reverse Seared Tri-Tip

https://pauliesaucerecipes.com/post/reverse-seared-tri-tip/

Ingredients
* 1 Tri-Tip steak
* Steak seasoning about 1-2 tablespoons
* Chimichurri
* Garlic & Herb butter

Instructions
* Trim off any unwanted or excess fat 
* Season your tri-tip on both sides with steak seasoning. For this recipe im using a simple salt, pepper, & garlic seasoning 
* Let that hang out on the cutting board for 20 minutes before cooking 
* Set your oven or smoker to 225 degrees 
* Let the tri-tip cook till you reach an internal temp of 110-115 degrees 
* Once you hit an internal temp of 110-115 degrees it's time to sear 
* Set your grill to high heat (If you are doing this step inside heat up a hot cast iron with avocado oil) 
* Melt down your garlic and herb butter 
* Grill off your tri-tip on all sides so you develop a nice crust 
* Baste your tri-tip with garlic and herb butter as it cooks 
* Once your tri-tip reaches an internal temp of 128-130 degrees its done 
* Let the steak rest for 20-25 minutes before slicing 
* Make sure you slice your tri tip against the grain to ensure tenderness 
* Plate up with some chimichurri and enjoy! 
Notes

Why Choose Reverse-Searing?

Reverse-searing involves cooking the meat slowly at a low temperature before finishing it with a high-heat sear. This approach allows the steak to cook evenly throughout, minimizing the risk of overcooking and ensuring a juicy, tender interior. The final sear creates a gorgeous crust, enhancing the flavor and adding a satisfying texture contrast.