Tri-tip is a delicious and flavorful cut of beef that is perfect for grilling or roasting. It's a popular choice for barbecues and family gatherings which makes it the perfect choice for your holiday feast this year, and with the right techniques, you can create a mouthwatering tri-tip that will impress your guests. Get ready to explore the steps to make the best tri-tip featuring Hazy Midnight and Scorching Afternoon
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INGREDIENTS
1 2-3 pound tri tip roast
Scorching Afternoon
Hazy Midnight
3 Tablespoons salted butter
3 garlic cloves
INSTRUCTIONS
1. Preheat your smoker or grill to 225 degrees F for indirect cooking.
2. Season the tri tip on all sides with a layer of Hazy Midnight and a layer of Scorching Afternoon on both sides. Lightly massage the seasonings into the meat.
3. Place the tri tip directly on the grill grates of your smoker. Close the lid and cook until the internal temperature is within 5-10 degrees of your target final temperature (115 degrees F for a rare roast, 125 for a medium rare roast, 135 for a medium roast, 145 for a medium well roast, or 150 for a well done roast). Tri tip is best served medium rare and takes approximately 1.5 hours to reach 125 degrees F internal temperature.
4. When your tri tip is near the correct internal temperature, preheat a cast iron skillet over high heat. Remove your tri tip from the smoker.
5. Put 2-3 tablespoons of butter into the cast iron skillet and let it melt. Drop in the crushed garlic cloves, then place the tri tip into the sizzling butter. Sear the tri tip for 2-3 minutes per side, spooning the garlic butter over the steak as it cooks.
6. Pull your roast out of the pan and move onto a cutting board. Allow the roast to rest for 15 minutes before slicing against the grain and serving. The grain changes in a tri tip, so always start at the smallest point end and angle the knife as needed to keep the slices going against the grain.
