Reverse-Seared Certified Akaushi Beef™ Tri Tip Steak
1 3-pound Certified Akaushi Beef tri tip
Freshly ground pepper
3 tablespoons butter
1/4 cup olive oil
1 teaspoon minced garlic
3- 4 rosemary sprigs
1.Preheat your grill to 180 degrees F.
2.While the grill heats, prepare your tri tip. You might trim just a little fat off the meat but leave most of it on. The fat enhances the flavor and makes this cut extra moist. Next, rub the entire tri tip with olive oil and season liberally with the seasoning rub, garlic powder, ground pepper and paprika. Let the seasoned meat rest for about 15 minutes.
3.Place the tri tip directly onto the preheated grill grates with the fattiest side face down. Smoke the meat for 30 minutes to give it a kiss of smoked flavor.
4.After 30 minutes, turn up the grill to 225 degrees F. Let the tri tip slowly come up to an internal temperature of about 117 degrees F.
5.Remove meat from grill, place on a plate and cover with aluminum foil. Let cooked meat rest for 15 minutes.
6.While the tri tip is resting, prepare a cast iron skillet to sear the meat. Add the butter, olive oil, minced garlic and rosemary sprigs to the skillet. Heat the skillet on the grill until the butter melts and becomes very hot. CAREFULLY place the rested tri tip into the hot pan and sear each side for 1 to 2 minutes or until desired internal temperature is reached. The tri tip should have a nice crust on both sides. (I take my tri tip out of the pan at about 128 degrees F to 131 degrees F for a perfect medium-rare. Tri tip is best if the internal temp is below 140 degrees F.)
7.Remove tri tip from skillet and let rest for about 10 minutes. Slice the meat, making sure to cut against the grain, serve and enjoy!