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Reverse Seared Tri-Tip


  • ▪2 ½ - 2 ¾ pound Tri-tip
  • ▪Oakland Dust Steak Rub
  • ▪Olive oil


Drizzle olive oil and rub all over your tri-tip, then coat meat with Oakland Dust Steak Rub. Place in a tip lock bag and let sit up to 24 hours in your refrigerator.

Set your grill of smoker to 225-degrees indirect heat. If you’re smoking then use a nice fruitwood like plum or apple.

Place tri-tip on grill and cook until internal temp reaches 110-115 degrees. About 1 ½ hours.

Remove tri-tip and crank up the heat to 500-degrees and sear on all sides until internal temp reaches 125 degrees (rare) or 134 degrees (medium rare).

Remove from heat and let it rest for about 15 minutes then slice against the grain and serve.

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