Reverse Seared Tri Tip - basted with a Steakhouse Butter

Steakhouse Tri Tip - Beef Tri Tip grilled with a reverse sear and basted with a Steakhouse Butter until it has a nice crust on the outside - and it's a perfect medium rare on the inside.

#tritip #steakhouse #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:

Steakhouse Tri Tip Recipe
Ingredients:
- 1 Tri Tip roast
- 1/4 cup Swine Life Prime Beef Seasoning
- 12oz Bear and Burtons W Sauce
- 1/4 cup Killer Hogs Steak Rub
- 1 stick butter
- 2 Tablespoons minced shallot
- 4-5 cloves garlic
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme

Directions:
1. Trim excess fat and sinew off the Tri Tip season on all sides with Prime Beef seasoning,
2. Place the Tri Tip in a gallon size ziplock bag and pour in the W Sauce. Squeeze as much air out of the bag so the Tri Tip is well covered; place the bag in the refrigerator for 2 hours.
3. Remove the Tri Tip from the marinade and pat dry with paper towel. Season on all sides with the Killer Hogs Steak Rub.
4. Prepare a charcoal grill for 2 zone cooking. When the grill is ready, insert a probe thermometer in the thickest part of the Tri Tip and place it on the indirect side of the cooking grate.
5. Cook the Tri Tip until the internal temperature reaches 118°F then remove it from the grill and rest uncovered for 10-15 minutes.
6. While the Tri Tip rests, place a small iron skillet over the direct heat side of the grill. Add 1 stick of butter, shallot, garlic, and herbs. Season the butter mixture with a little steak rub.
7. Once the butter melts continue to cook for just a few minutes to soften the vegetables and herbs. Move the melted steak butter over to the indirect side of the grill,
8. Baste the top of the Tri Tip with the steak butter and place it basted side down over the direct heat side of the grill. Baste again with the butter mixture and sear for about 2 minutes on each side.
9. Once each side is seared, rest the Tri Tip for 5 minutes then slice against the grain for serving.

Connect With Malcom Reed:

[JMF_Productions]

I love that Malcom has 30k worth of cookers in there and he still takes the ol 100 dollar weber kettle for a spin every now and then lol. He's a real mf.

[jimvasconcellos]

I was at Vandenberg AFB for seven years. I've been to the Safeway where tritip was created. I've never really had it other than Santa Maria style seasoned with salt, pepper, garlic powder & dried parsley. It's so good. I'm really glad to see a real pro do something different that looks just as amazing. Proves that tritip is a versatile lean cut that holds flavors really well. Thank you so much.

[georgecram]

As a chef, I have always loved Malcom because he doesn’t add any fluff or just make up reasons why he does things. Everything he does has a purpose and they actually pan out to something true rather than an old wives tale. Would love to cook with you sometime Malcom.

[JustGrillingandChilling.]

I just love his genuine and sincere passion when he “…. Gets to cookin”….”…. he is the real deal….

[rainsadventures]

I’m in California where it’s the beef of choice and my favorite method is to smoke in the barrel smoker for about 45-60 minutes at 250-275 degrees. You don’t have to flip it and it comes out perfect every time. Some mesquite lump charcoal will help give it a great flavor too. I also wrap tightly in foil for the rest to capture all the juices.

[robertjason]

Malcom, you truly are an artist. I like to call your technique “Southern sneaky Gourmet.” Starts simply, then just sneaking in the little touches that elevate your results. Thanks, man!

[soundbites]

Having smoke-roasted a 3+ lb. Black Angus tri-tip the other day, I can say it's not better than a ribeye, just different and great in it's own way. French dips made with leftovers the next day were stellar. Tri-Tips are a great cut of meat and super satisfying when cooked properly. I shoot for medium-rare + since they can be rubbery when under-done.

[chuckbenzing]

I've got a Tri Tip (my first one) for this Labor Day Weekend. Malcomb, you have a fan for life! Perfect timing on the video and recipe!

[thespen]

Thanks for this video! My kids are older and out of the house. Our best family time is having them all over for a BBQ. I’m trying this technique on our next get together. Looked so good. Can’t wait!

[stevenwright]

I'm 53. Born and raised on the west coast. I worked in a meat warehouse for 26 years and I've been eating tri tip for 40 years. This cut is really tender and for what you get, the price is good. Technically it's called a bottom sirloin butt. It's boneless. Has a fat cap on one side. If you can buy it with that cap trimmed off already do it. It's got little strings of fat marbles through it. It's tender and juicy. It is one of the best cuts to marinade. It absorbs it quite well. BBQ'ed with rub, or marinaded over night or both, it's my go to favorite. Can confirm, A VERY GOOD CUT OF STEAK TO GRILL OR SMOKE.

[RobButler-sf]

I’ve been buying prime tri tips from Costco for years in San Luis Obispo, California, 20 minute north of Santa Maria. If you can get prime with beautiful marbleing, do it. Dry rub, reverse sear, can’t be beat. I think I have probably cooked a few hundred of them so far…Malcom’s looked on point

[ibrudiiv]

He's looking slimmer too! Ty for the video!

[jedhancock]

I don't cook it unless it's cooked like Malcom would! Thanks for your content I've been watching for years.

[RJLOANMAN]

I have cooked a hundred Tri Tips, My favorite way, Course dry rub, super red hot coals, (I like having a fat cap on one side) put the fat cap on the hot coals and let it flame up. Flip after about a 2 minutes. The fat should still be burning and creating some flame. Grill the second side again for about 2 min. Move it over to the cool side and put the top on the weber. I just give it a poke with my fingers after 10 or 15 minutes ( a beer or two) and can tell when it is done. You end up with a beautiful bark and a medium rare stake. Always a fan favorite. Tri tips are one of the best cuts along with the Filet Tail.

[heathermetz]

8:13 "Oh, that might be better than Ribeye." Looks Delicious. Thank you for posting a new way for me to grill tri-tip steak.

[thomasazzopardi]

Man, I just love watching you cook. You love cooking so much it makes me want to cook the things you do just to see if I can enjoy the food as much as you do. I have never seen a tri tip look like that. Would love to find one. I purchase prime tri tip from Sam's club and they are terrible and tough. I gave up on them.

[jman]

I'm from Fresno in central CA and we only do Santa Maria style tri tip. Pappy's is the best seasoning for tri tip, created in central CA

[terrywaters]

Thanks for using a Weber Kettle! I have to think that is the BBQ that most of us use.
Your videos and BBQ tips are always great!!

[scottyd]

Santa Barbara native here. We brought tri tip to its availability. Santa maria made it famous. Used to be a barbecue on every corner in the 90s.

[rodneypratt]

Thank you, chef. I thought I needed a Santa Maria style Implement on my Weber kettle cause that's my only grill, since you showed me that way. I will now buy a tritip thank you chef.