How to: reverse sear tri-tip
If you're looking to grill juicy steak with a savory crust, try the reverse tri-tip grill method. Reverse tri-tip starts with smoking the meat to get the smoke flavor infused and then cranking up the heat on the charcoal barbecue to finish it off with a nice, flavorful crust. Searing steak at the end is the perfect way to capture the rich hickory flavor of Royal Oak Charcoal.
Ingredients
4 tri-tip steaks
Kosher salt and freshly ground black pepper to taste
Royal Oak Lump Charcoal
Royal Oak All-Natural Tumbleweeds
Directions
1. Remove tri-tip from the refrigerator. Liberally season both sides of steak with kosher salt and freshly ground black pepper to taste, then let it sit for approximately 30 minutes to 1 hour to reach room temperature.
2. Prepare grill for two-zone cooking, using Royal Oak All-Natural Tumbleweeds to light Royal Oak Lump charcoal on one side to create a hot and cool zone.
3. Place tri-tip fat-side down on cool side of the grate until internal temperature reaches 115° F.
4. Move tri-tip to the hottest side of the grate, directly above the charcoal. Let steak sear for 2 to 3 minutes, flip to sear the other side for 2 to 3 minutes, then repeat this step. For optimal grill marks and even cooking, flip steak straight over before rotating to get cross-marks.
5. Using a meat thermometer, check the temperature of the steak while it’s still on the grill. Grill the steak to preference: 130° F for rare, 135° F medium-rare, 140° F medium, 150° F medium well and 160° F for well done. Keep in mind the steak will continue to cook after taking it off the grill, so remove steak at least 10 degrees before reaching desired temperature.
6. Transfer steak to a cutting board or platter, loosely cover with foil and let rest for 5 minutes while the juices redistribute, and the steak continues to cook a few more degrees. To serve, slice tri-tip against the grain.
