Sear this easy tri-tip on the grill or in a cast iron pan and then finish it up in the oven for ultimate juiciness and flavor.
Ingredients2 ½ – 3 lb. Tri-Tip
Juice of 1 lime
1 tablespoon Worcestershire sauce
Coarse sea salt
Coarse ground black pepper
3 teaspoons smoked paprika
4 teaspoons onion flake
1 tablespoon bacon grease or canola oil
2 teaspoons minced garlic
2 tablespoons butter, cut into 3 slices
Trim the silver membrane from the back of the meat.In a small bowl, combine the lime juice, Worcestershire sauce and liquid smoke. Rub the mixture all over the tri-tip.Rub all sides of the meat generously with the sea salt and pepper. Repeat with the smoked paprika and onion flake. Feel free to add more seasonings if needed, depending on the size of your tri-tip.Store in a plastic bag or covered dish and place in the icebox for at least 4 hours.Remove the meat from the icebox and allow to warm close to room temperature before grilling/searing. Meanwhile, preheat the oven to 400 degrees F. with a rack in the middle.
For pan searing:place a large cast iron skillet on the burner over high heat for about 3 minutes or until completely hot.Place the bacon grease or canola oil in the skillet. Add the meat and sear on all sides, about 3 minutes per side or until the outside darkens. The longer you sear the meat, the more crust you’ll have. Remove from the heat, leaving the meat in the skillet.
For grilling:Clean and grease your grill. Place the meat on a hot grill. Close the grill to capture the smoke flavor, and grill all sides about 3 – 4 minutes/side or until a crust or bark forms. Move the meat inside and warm a cast iron skillet over medium heat. Add the bacon grease or canola oil. Place the meat in the skillet.
With the backside of a spoon, rub the garlic on the topside of the meat then lay the slices of butter on top.Cover with foil and place in the oven. Cook for 5 – 6 minutes. Remove the foil and cook an additional 4 – 6 minutes or until the internal temperature is 130 – 140 degrees F. (rare to medium-rare).Let rest 3 – 4 minutes. Slice against the grain and serve warm.
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