Smoked Tri-Tip Steak

Smoked tri-tip is a culinary masterpiece that tantalizes taste buds with rich robust flavors and a tender texture that almost melts in your mouth.

Cooked low and slow and packed with flavor, smoked tri-tip is easy to make and is perfect for a weeknight dinner, family barbecues, date nights, game days, or just about any occasion you can think of.

 

Seasoned to perfection with simple pantry ingredients,  our smoked tri-tip is a flavorful and juicy steak that is guaranteed to become one of your favorite cuts of beef to smoke.

Every bite of this perfectly smoked tri-tip will tantalize your taste buds! The tender slices of beef, perfectly seasoned with a delicious smoky flavor, will bring smiles to your table.

If you love delicious smoked beef, make sure to check out our smoked chuck roast and smoked beef brisket recipes.

Ingredients to make a Smoked Tri-Tip Steak

Let’s start by gathering the ingredients we need to make my Smoked Trip-Tip Steak recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process. But it also helps ensure you have everything you need to make the dish.

What is a Tri-Tip?

Tri-tip steak is cut from a tri-tip roast. It’s a small, triangular cut that comes from the lower part of the bottom sirloin. It’s also known as a triangle steak, bottom sirloin steak, or Santa Maria steak.

This is a boneless cut, about ¾- to 1-inch thick, and should be nicely marbled. Most tri-tips that are purchased from your local butcher or grocery store are trimmed and weigh around 2-3 pounds. An untrimmed tri-tip will have a large fat cap and layer of silver skin and can weigh close to 5 pounds.

How to make a Smoked Tri-Tip Steak

• Add the kosher salt and the fresh thyme to a small bowl.
• Stir to combine.
• Place the tri-tip on a plate or in a container and liberally season both sides with the dry rub.
• Wrap it with plastic wrap and place it in the refrigerator for a minimum of 2 hours or overnight if time permits.

Preheat the smoker to 225 degrees F., then add your favorite wood chips to the smoke tube.
*We used a combination of hickory and apple wood chips.

• Add the kosher salt, black pepper, garlic powder, onion powder, mustard powder, and sumac to a small bowl.
• Mix to combine thoroughly.
• Remove the meat from the refrigerator a half hour before cooking to allow it to come to room temperature.
• Coat both sides of the tri-tip with the seasoning mixture and allow it to sit while coming to room temperature.

• Place a thermometer probe in the thickest part of the steak and cook the tri-tip to 125- 130 degrees. If you prefer it more well done, cook it to an internal temperature of 140 degrees. Then, place the tri-tip directly on a smoker rack with a drip pan underneath.
• Smoke for about two hours (depending on your smoker and the thickness of the meat). When the tri-tip hits 125-130 degrees F., remove it from the smoker.
  *We’re not smoking for time; we’re smoking for a temperature
• For the best flavor and appearance, sear the trip tip on a grill, grill pan, or cast iron pan for 3 minutes per side.
• Place the finished meat on a cutting board and let it rest for 15 minutes before slicing to allow the juices to redistribute.
  *Tent with aluminum foil to keep it warm.

What temperature should I smoke my Tri-Tip to?

I like to cook meat medium rare, but it’s a matter of personal preference. Follow the chart below to achieve the desired internal temperature. Remember that the internal temperature will rise 7-10 degrees after removing it from the heat.

• Rare: 115-120 degrees F
• Medium Rare: 125-130 degrees F
• *Medium: 135-140 degrees F
• Medium Well: 145-150 degrees F
• Well Done: 150-155 degrees F

Trust me when I tell you how pleasantly surprised you’ll be with your first bite of our Smoked Tri-Tip Steak. The smoky flavor and the seasonings blend together, creating a taste sensation you won’t soon forget.

Serve up the smoked tri-tip on a toasted bun with our Alabama white sauce, chimichurri sauce, or your favorite barbecue sauce for a hearty sandwich that your whole family will love!

Save any leftovers refrigerated in an airtight container for 4-5 days. It’s just as good cold as it was hot, so there is no need to reheat the meat if you’re using it for sandwiches.

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