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Marinated Reverse Seared Tri-Tip With CCM Ambassador Austen Granger


Tri-Tip is a big cut and really shines through when cooked using a reverse sear. Set yourself up for success and satisfaction with a delicious marinade and perfectly cooked piece of CCM Tri-Tip with this recipe from Chef Austen Granger.

INGREDIENTS:

  • 1 carter country Tri Tip
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 2 Tablespoons brown sugar
  • ½ teaspoon cayenne pepper
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cloves garlic chopped
  • ½ yellow onion chopped
  • ½ cup vegetable oil
  • ¼ cup red wine vinegar
  • 2 Tablespoons Worchester sauce
  • Kosher salt to taste
  • Course ground black pepper to taste

COOKING DIRECTIONS:

  1. Add all ingredients besides tri tip to medium mixing bowl and mix to combine.
  2. Place tri tip in a zip top gallon bag and add marinade.
  3. Get as much air out of bag and seal closed.
  4. Place in a rimmed dish and into fridge to marinate for at least over night, or up to 3 days for maximum flavor.
  5. Preheat Traeger or other pellet smoker to 225F. If using a gas or charcoal grill, set up grill for indirect heat to a temperature 225F.
  6. Place tri tip on grill and cook for 1 to 1.5 hours checking internal temp after 45 minutes and every 10 minutes after, until internal temperature has reached 130F.
  7. Remove try tip from grill and allow to rest for 15 minutes uncovered.
  8. Increase grill temperature to high over direct heat.
  9. Sear tri tip 5 minutes per side and remove from grill.
  10. Allow to rest for 10 minutes before slicing.
  11. Serve with sides of choice.


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