Reverse Seared Tri Tip on the Big Green Egg | Backyard Smoke Show

RECIPE PDF

If you want steakhouse flavor with backyard simplicity, reverse-seared tri-tip on the Big Green Egg is the way to go. This two-stage cooking method delivers a perfectly pink interior, a crusty sear, and bold beef flavor in every bite.

It’s a reliable and rewarding technique that’s become a go-to for backyard cooks. Whether you’re serving guests or just feeding the family, tri-tip is a beautiful cut that looks impressive and tastes even better.

What Is Reverse Searing?

Reverse searing is the opposite of traditional grilling. Instead of starting with a sear and finishing low, you start with a slow, indirect cook to gently raise the internal temperature. Then you finish with a high-heat sear to lock in flavor and add a crust.

The result is more even cooking from edge to edge and a better chance of hitting your target temperature without overshooting.

Ingredients

• 1 to 2-pound tri-tip steak (thick cut preferred)
• Olive oil (for binding)
• BGE Signature Steakhouse Seasoning (or your favorite beef rub)

EGGcessories

• convEGGtor
• EGGspander Basket (optional)
• Half Moon Baking Stone (optional for 2-zone setup)
• Half Moon Cast Iron or Stainless Cooking Grid (optional)
• Slicing knife

Step-by-Step Instructions

1. Set Up for Indirect Cooking

Light your charcoal and bring the Big Green Egg to a steady 250°F. Install the convEGGtor for indirect heat, or use a half-moon baking stone for a two-zone setup. You’ll be starting the cook low and slow, so steady heat is key.

2. Prep the Tri Tip

Pat the tri tip dry with paper towels. Rub with olive oil to help the seasoning stick, then coat generously with BGE Signature Steakhouse Seasoning. Let it rest at room temperature while the Egg comes to temp.

3. Slow Cook to 125°F

Place the tri tip on the indirect side, ideally with the fat cap down. Close the dome and let it cook until the internal temperature reaches 125°F. This usually takes 45 to 60 minutes, depending on thickness.

4. Prepare for the Sear

Once you hit 125°F, remove the tri tip from the Egg and tent loosely with foil. If using the convEGGtor, take it out carefully. Open the top and bottom vents to raise the Egg temperature to around 600°F for searing.

5. Sear Over Direct Heat

Place the tri tip directly over the hot grates and sear for 1 to 2 minutes per side. You're looking for a deep brown crust without burning. Pull the meat when the internal temp reaches 130 to 135°F for medium-rare.

6. Rest

Remove the tri tip from the Egg and let it rest for 10 minutes. This allows the juices to redistribute, giving you a tender and juicy result.

7. Slice Against the Grain

Tri-tip has two different grain directions. Slice carefully against the grain to maximize tenderness. Aim for thin slices with a sharp knife.

8. Serve and Enjoy

Serve immediately, either on its own or alongside grilled vegetables, potatoes, or a fresh chimichurri.

Tips for Success

• Choose a thick, well-marbled tri-tip for the best flavor
• Use a thermometer to track internal temperature throughout the cook
• Let the meat rest before slicing to avoid losing juices
• Use high-heat gloves when removing the convEGGtor to prevent burns
• Always slice against the grain for maximum tenderness

Final Thoughts

Reverse-seared tri-tip on the Big Green Egg is a showcase of precision and flavor. The slow cook keeps the interior juicy, while the sear brings that crusty, crave-worthy finish. It's simple, effective, and guaranteed to impress.

Whether you’re hosting friends or just treating yourself to a perfect cut of beef, this method delivers every time.