Big Green Egg Reverse Sear Tri Tip

Big Green Egg Reverse Sear Tri Tip

I have seen a lot of people cook a Tri Tip on their eggs and rave about the experience. I took my time trying this cut of meat mostly as I did not know anything about it. Simply put this cut of meat is lean, lower in cost, and full of flavor (when cooked properly). The “Santa Maria Steak” was popularized in the 1950’s in the Central Coast of California using this cut of meat.  The name “Tri Tip” comes from the shape as the 1.5 – 2 pound cut of meat looks like a triangle. Since I recently became the proud owner of a second Big Green Egg (a Mini Max), I wanted to cook something that would take advantage of my new setup. For this post I used the “redneck” version of Sous Vide and Reverse Seared this Trip Tip. Now sit back, grab a glass of Cabernet, and enjoy this recipe for Big Green Egg Reverse Sear Tri Tip.

Big Green Egg Reverse Sear Tri Tip
Trip Tip in the Cast Iron Pan

Big Green Egg Reverse Sear Tri Tip

Finding a Tri Tip at your local grocery store may be a challenge. Well, it was for me anyway. I had to visit a couple of grocery stores locally before I found a butcher that could cut this for me.

Big Green Egg Reverse Sear Tri Tip
Tri Tip ready to go

For this cook, I rubbed the Tri Tip with Meat Church’s Holy Cow.In addition, I selected an onion and zucchini for a side of grilled vegetables. Finally, I picked out some fresh corn and a poblano pepper for a quick and easy salsa (recipe courtesy of Food & Wine).

Big Green Egg Reverse Sear Tri Tip
Mise en place

I set the Large BGE up using a Platesetter for indirect heat and got the temp to 300°. For the Mini Max I set that up using direct heat and got the temp to 450°.

Big Green Egg Reverse Sear Tri Tip
Two eggs for this cook

I placed the Tri Tip in the Large egg over a drip pan. For the smoke I used a couple of chunks of Pecan wood. Once set and stabilized, I let this roast for 45 minutes or until the internal temp measured 130° using a instant read thermometer.

Big Green Egg Reverse Sear Tri Tip
Redneck Sous Vide

Once the Mini Max got up to temperature I roasted the corn and poblano pepper for a few minutes until lightly charred.

Big Green Egg Reverse Sear Tri Tip
Mini max for searing

Once you get that nice char it is time to pull them off and prep the salsa.

Big Green Egg Reverse Sear Tri Tip
Veggie’s are done

The trick to a reverse sear is to slow roast the Tri Tip to the temp you want it and then sear it in a Cast Iron Pan to get that nice crust.  I cooked this Tri Tip 2 minutes per side to get the result I was looking for. I must say the Mini Max was the perfect tool for this job!

Big Green Egg Reverse Sear Tri Tip
Using the cast iron skillet to get that crust

Once the crust is just right, pull the Tri Tip out of the pan and let it rest for 10 minutes. Slice and then serve with the salsa!

Note: I made a huge rookie mistake with this cook by cutting the meat with the grain instead of against it. For leaner cuts of meat like a Tri Tip you should always cut against the grain so it is easier to slice and eat at dinner time. Thankfully this came out so tender that mistake did not impact our dinner!

Big Green Egg Reverse Sear Tri Tip
Sliced and served
Big Green Egg Reverse Sear Tri Tip
With Poblano Corn Salsa

5.0 from 1 reviews
Big Green Egg Reverse Sear Tri Tip
 
Prep time
Cook time
Total time
 
This recipe is for reverse seared Trip Tip using a Big Green Egg. Great cut of meat that is packed with flavor using this technique.
Author:
Recipe type: Beef
Cuisine: BBQ
Serves: 6
Ingredients
  • 2 lbs Tri Tip
  • Olive Oil
  • BBQ Rub
Instructions
  1. Rub the roast with Olive Oil and your favorite BBQ rub.
  2. Let the roast sit for 3 minutes until it gets to room temperature.
  3. Preheat your grill to 300°.
  4. Cook the Tri Tip indirect for 45 minute or until internal temp measures 130°.
  5. Now sear the Tri Tip in a cast iron pan 2 minutes per side.

 

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4 comments on “Big Green Egg Reverse Sear Tri Tip

  1. Previously from Valencia, CA now living in Tulsa, OK. Loved tri tip at restaurants in California. Tried this receipe on The Green Egg and it brought back memories of Cali. Great receipe. Thanks for helping me bring a little bit of Cali to Okie.

  2. I have the small BGE, and I’ve always done the tri-tip with direct heat at about 220°-240° and it’s always turned out perfect. I usually smoke with a handful of soaked hickory and cherry. Try it my way once. It’s so simple it’s ridiculous, and I’ve found tri-tip to be unbelievably forgiving when it comes to overcooking. Probably my fave cut of beef.

    1. Tri-tip is very forgiving and an easy piece of meat to cook for sure. I have cooked it both direct and indirect with success. Thanks for your comment and I hope you enjoy the blog!