The Best Reverse Seared Tri-Tip Recipe from Meat Church BBQ | Traeger Kitchen | Traeger Grills

We’re taking ya’ll to church with our first-ever episode—Meat Church’s own Matt Pittman makes Tri-Tip with Garlic Jalapeño Chimichurri all done on the Traeger Pellet Grill. Juicy, flavorful beef meets a bright, herby sauce—does it get any better? As a seasoned pitmaster, it’s safe to say Matt knows his way around a good tri-tip. This time, he smokes the beef low and slow to prep for a finishing sear that makes for a truly epic crust. Watch to see how he mixes up a bright chimichurri to top off his tri tip with just the right amount of heat. And, discover Matt’s technique for slicing right so you can get a tender, flavorful bite every time.

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Chapters
_____________________
0:00 Intro
0:26 Trimming Tri-Tip
3:26 Anatomy of a Tri-Tip
4:11 Seasoning Tri-Tip
6:09 How to use your MEATER
6:40 Smoking Tri-Tip
7:22 Reverse Searing
9:37 Why Rest?
10:05 Chimichurri Intro
10:27 Smoked Garlic
10:45 Making Chimichurri
16:41 Slicing Tri-Tip
18:02 Why Reverse Sear
18:34 First Bite
19:50 Tune in next week for more Traeger Kitchen

#TraegerGrills #BBQ

[TraegerGrills]

Reverse sear: love it or leave it. Let us know in the comments!

[bobjackson]

Matt is the man!
I'd follow any recipe he has, no questions asked. Rock on!!

[BeakNC]

This is about how I've been doing it at home for the past few years and it's always a knockout. The chimichurri pretty much seals the deal for the win.

[Dunetigger]

Always love watching your videos Matt I have learned quite a bit from watching your cooking shows. My wife also loves the new flavors that I bring into the house. Never did a chimichurri or even tried it before but I'm looking forward to trying this on my next tri-tip.

[ajackovic]

As a native Californian who lives in the heart of the Central Valley I have always loved a good tri-tip. Will absolutely be making this.

[Surfsquire]

Continuing to crush it Matt. Excellent video. Looking forward to the rest of the Traeger series.

[GregValor]

I've done tri tip for years here in So Cal, and have tried many different ways. Recently bought a Santa Maria grill and have been cooking them over a red oak fire (the traditional way). Anything cooked by Matt Pittman is amazing! I will give it a try. This is going to be an amazing series!

[toddramirez]

I'm always looking for new BBQ recipes. Looking forward to these videos!

[CampwestBBQ]

First video in and I already love this series!! Can't wait to learn from these legends!

[petitjeanriverhomestead]

I lived in Central California in the mid 80's and heard of tritip for the first time there. I can't find any here in Arkansas now that I live here.

[terryrutherford]

Like you said it's not necessary to use a binder, but I always use mustard on a tri tip, unless its pre marinated. Love Tri Tip. Thanks for the video!

[markwindholz]

Finally. Someone who knows jalapeños. So many people think it's the seeds. I'm constantly correcting them, and explaining to them it's the membranes. Especially when they say, "I don't known why it's still so spicy? I removed all the seeds. Wel, duh, you didn't remove the membranes. Lol. I also make my chimichurri with jalapeños. But I also add a Serrano pepper also. What's funny is that my bonus daughter decided to try my chimichurri with Tortilla Chips. And she loved it. Lol. Who'd have figured. I tried it. Not bad. I use red wine vinegar in mine also. Awesome video Matt. Your tri tip turned out perfect. Had me drooling. Lol

[bthomas]

I recently picked up a herb leaf stripper tool from Amazon...works well..$3 to $8.
I had always been shy of tri-tip: I'll certainly give this one a try. Thanks Matt!!

[justinpayne]

You gotta try a pop Howard’s tri tip from Howard’s in Klamath falls oregon!! Hands down a tri tip that can not be beat!!

[WFrench-wc]

Nice Job Matt! That TriTip looks awesome. Love your spices. Love my Traeger

[mikeg.]

Amazing job and can't wait to get my Traeger and make this dish!

[bierbrauer]

My sister lives in waxahachie while I live in the PNW. I like doing the tri tip low on oak until it reaches 110, rest 10min to 1hr, then sear (all on my Weber). Nice take on Chimichurri!

[billg]

Making it tonight on my brand new ironwood XL! Can't wait. Thanks Matt! Thanks Traeger!

[lexienoelleundem]

We love to reverse sear!! Locks in the flavor.

[SlimJim]

I’ll try that on my traeger soon for sure !!!