Reverse Seared Tri-Tip

Tri-tip is a lean, flavorful cut from the top sirloin that's become a favorite on grills across the country. With the reverse sear method, you get even cooking from edge to center, followed by a final blast of high heat for that irresistible crust. It’s perfect for thick roasts in the 2–3 lb range.

Our Folsom Farm Beef Tri-Tip is pasture-raised, certified natural, and full of clean, beefy flavor. Once you try this recipe, you’ll want tri-tip in your regular rotation.

Ingredients

• 1 Folsom Farm Beef Tri-Tip Roast (2–3 lbs)
• Your favorite coarse beef rub (try our Folsom Farm Dry Rub)
• Optional: olive oil (as binder)

Instructions

1. Trim the Roast

• Remove any silver skin or hard fat for better texture.

2. Season Generously

• Coat the roast with your favorite beef rub.
• Let sit at room temperature while your grill heats.

3. Preheat to 250°F

• Use a smoker or set up your grill for indirect heat.
• Maintain a steady 250°F for slow roasting.

4. Slow Cook

• Place roast on the indirect side of the grill or smoker.
• Cook for 45–60 minutes, flipping halfway through.
• Use a thermometer to check for 130–135°F (medium-rare) or 140–145°F (medium).

5. Let It Rest (Briefly)

• Remove roast and let rest while you raise grill heat to 400°F or higher.

6. Sear Hot & Fast

• Sear roast over direct heat, 1–2 minutes per side, until a charred crust forms.

7. Final Rest

• Let roast rest for 10–15 minutes before slicing.

8. Slice & Serve

• Slice against the grain into pencil-width strips.
• Serve with your favorite sides—chimichurri, salsa, roasted veggies, or potatoes.