Reverse-Seared Texas Beef BBQ Rubbed Tri-Tip with Chimichurri Sauce

Directions

1. Prepare the Chimichurri Sauce: In a food processor or blender, combine the parsley, cilantro, red onion, Fresno chile, garlic, red wine vinegar, lime juice, and kosher salt. Pulse until coarsely blended. Gradually add the olive oil while processing until the mixture forms a slightly chunky sauce. Taste and adjust seasoning as needed. Set aside.

2. Season the Tri-Tip: Pat the tri-tip dry and coat it lightly with olive oil. Generously season with Texas Beef BBQ Rub, making sure to cover all sides evenly. Let it sit at room temperature for 30–45 minutes to allow the rub to infuse the meat.

3. Prepare the Grill/Smoker: Set up your grill or smoker for indirect heat at 225°F. Add chunks of oak wood to the coals or smoker box for a smoky, earthy flavor. For a gas grill, use a two-zone heat setup with one burner off.

4. Smoke the Tri-Tip: Place the tri-tip on the cooler side of the grill or smoker, close the lid, and let it cook slowly until the internal temperature reaches 115°F for medium-rare (approximately 1–1.5 hours). Use a meat thermometer to monitor.

5. Preheat the Cast Iron Skillet: Place a cast iron skillet on the grill over direct heat as you increase the temperature to 500°F. Let the skillet heat until it’s scorching hot.

6. Sear the Tri-Tip: Carefully place the smoked tri-tip onto the preheated cast iron skillet. Sear for 1–2 minutes per side, pressing gently to create a rich, caramelized crust. Aim for a final internal temperature of 130°F for medium-rare.

7. Rest the Meat: Remove the tri-tip from the skillet and tent it loosely with foil. Let it rest for 10–15 minutes to allow the juices to redistribute.

8. Slice and Serve: Slice the tri-tip against the grain for tender slices. Drizzle with the freshly made chimichurri sauce, or serve it on the side for dipping. Pair with roasted potatoes, grilled vegetables, or your favorite sides for a complete meal.