Reverse-Seared Steak
Ingredients
- 1 large or 2 small oak, hickory or mesquite chunks or 1-½ cups wood chips
- Canola oil, for greasing the grill grate
- 2 to 2-¼-pounds tri-tip steak, see note
- Coarse kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- Granulated onion or garlic or both, to taste
Instructions
- If using wood chips, soak in water for 30 minutes.
- Set up your grill for indirect grilling and heat to 250°F; clean and oil the grill grate.
- Remove the tri-tip from the refrigerator; generously season it with salt, pepper and granulated onion or garlic or both, on all sides.
- Place the tri-tip, fat side up, on the grill grate away from the heat.
- Insert a remote thermometer probe, if using, deep into the center of the meat.
- If you soaked wood chips, drain them; if using a charcoal grill, add the wood chunks or chips to the coals; if using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill’s smoker box.
- Close the lid; indirect grill the tri-tip to obtain an internal temperature of 110°F, which will take 30 minutes or so.
- Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.
- Just before serving, heat your grill to high.
- On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed; let the new coals burn until glowing red.
- On a gas grill, simply set the burners on high.
- Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using.
- Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125°F for rare or 135°F for medium-rare; 3 to 6 minutes per side, turning with tongs.
- Transfer the tri-tip to a cutting board and thinly slice across the grain; no need to rest the meat a second time.
- Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke.
- Serve at once, while the steak is still hot.
Notes
Tri-tip, the triangular or boomerang-shaped steak cut from the tip of the sirloin, is also sold as Newport, Santa Maria, triangle and bottom sirloin tip.
