Smoked Tri Tip (original) (raw)
Tender, delicious Smoked Tri Tip is going to become your new favorite dinner on your Traeger. It’s a crowd-pleaser, easy to make and delicious as leftovers. It starts with a simple seasoning, is smoked on your smoker and then seared for the final step.
We love smoked steak and a juicy, amazing tri tip is only a few steps away – you will love this recipe!
If you’ve never had tri tip, you are going to love it! Tri tip is full of flavor with lots of marbling so it’s tender and juicy. It’s a type of sirloin that has a triangle shape.
It’s so full of flavor you don’t need to do much to it – I like to season it with a few simple pantry spices and then it’s ready to go on the smoker.
Tri tip is best when you cook it at a low temperature for a few hours. It allows all the fat to melt into the meat making it extra tender and juicy. It also absorbs all that wonderful smoke flavor. My mouth is watering just thinking about it!
Smoked tri tip goes with tons of side dishes like grilled veggies, mac and cheese, or baked potatoes. It’s such an easy main course, you’ll want to add it to your dinner rotation.
You should be able to find tri tip at most grocery stores. If not, your local butcher should have it!
Most of the time it is already trimmed when you purchase it. It’s a bigger cut of meat that can weigh anywhere from a pound and a half to three pounds.
If you buy one that is untrimmed, it will weigh more and you can trim it yourself. Peel off the silver skin which is a thin membrane on one side of the meat. If there is a layer of hard fat, trim that off and discard it.
As I mentioned, this steak is so flavorful you don’t need a lot to dress it up. I like to season it first and then, once it’s smoked, sear it in a pan to get that delicious crust.
- Kosher salt
- Black pepper
- Garlic powder
- Unsalted butter
Or use our yummy Beef Seasoning!!
Season: Pat the tri tip dry. Mix all of the spices in a bowl and then rub the mixture on the steak so it’s coated on all sides.
Smoke: Place the meat in the preheated smoker and cook it for two to three hours or until it reaches your desired doneness. We like ours medium rare which is between 130 and 135°F.
Sear: Heat a cast iron skillet over high heat and add the butter. Once it’s melted, place the smoked tri tip in the pan and sear it for about 30 seconds on each side.
Rest: Let the steak rest for 10 minutes at room temperature before slicing it.
- This steak is so good, you can season it with just salt and pepper and it’s delicious. But, adding the garlic powder definitely amps it up – it also pairs well with the butter when you sear the steak.
- Use a meat thermometer to check the internal temperature of the steak. That’s the easiest way to know when it’s done!
- Don’t cook the steak in the pan for too long – the pan should be really hot so you can get a good sear on each side in about a minute or so.
- Slice your steak against the grain so it’s nice and tender. It’s easy to see the grain with this cut, so cut across it for the best slices of steak.
I hope you give this smoked tri tip recipe a try soon! It’s so delicious when you cook it on the smoker – everyone will love it. Enjoy!
- Honey Bourbon Steak is an easy grilling recipe. The honey bourbon marinade is easy to make and so delicious.
- Another steak recipe we love is Smoked Flank Steak. It’s a great cut to try and can be served as is or use it to make amazing tacos.
- Or, try our Steak Fajitas! All you need are some margaritas to go with them.
- We love to make Smoked Steak Bites for parties. They’re a great appetizer that everyone will love.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
▢ 3-4 pounds Tri-Tip Roast
▢ ⅓ cup kosher salt
▢ ⅓ cup ground black pepper
▢ ⅓ cup garlic powder
▢ 2 Tablespoons unsalted butter
Trim any silver skin or hard fat from the Tri-Tip.
In a small bowl combine seasonings.
Pat tri tip roast dry and season evenly all sides of the roast and lightly pat to ensure it stays.
Set the smoker to 180-220° Fahrenheit and smoke for about 2-3 hours until you have an internal temperature between 130-135°F (medium Rare).
Add butter to a very hot cast-iron pan (500°F) and transfer the Tri-Tip and sear for 30 seconds on each side.
Rest the tri-tip for 10 minutes before slicing against the grain and serving.
You should be able to find tri tip at most grocery stores. If not, your local butcher should have it!
Most of the time it is already trimmed when you purchase it. It’s a bigger cut of meat that can weigh anywhere from a pound and a half to three pounds.
If you buy one that is untrimmed, it will weigh more and you can trim it yourself. Peel off the silver skin which is a thin membrane on one side of the meat. If there is a layer of hard fat, trim that off and discard it.
- This steak is so good, you can season it with just salt and pepper and it’s delicious. But, adding the garlic powder definitely amps it up – it also pairs well with the butter when you sear the steak.
- Use a meat thermometer to check the internal temperature of the steak. That’s the easiest way to know when it’s done!
- Don’t cook the steak in the pan for too long – the pan should be really hot so you can get a good sear on each side in about a minute or so.
- Slice your steak against the grain so it’s nice and tender. It’s easy to see the grain with this cut, so cut across it for the best slices of steak.
Calories: 350kcal (18%), Carbohydrates: 13g (4%), Protein: 38g (76%), Fat: 16g (25%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 118mg (39%), Sodium: 4814mg (209%), Potassium: 796mg (23%), Fiber: 3g (13%), Sugar: 0.3g, Vitamin A: 141IU (3%), Vitamin C: 0.1mg, Calcium: 96mg (10%), Iron: 4mg (22%)
Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy!