Hey, welcome back to Early in Time kitchen! I’m Paula Deen, and today at the grill, we’re going to cook a juicy and delicious reverse-seared tri-tip on the Weber Kettle.
Tri-tip is a fantastic cut of beef that, depending on where you live, might be a local gem or a rare find. Lucky for me, being on the West Coast, I have access to tri-tip all year round.
Highlights:
- Take the time to trim excess fat and silver skin from the tri-tip for optimal flavor absorption during the cooking.
- Apply a simple yet flavorful rub after a light coating of olive oil, allowing for a perfect balance of smokiness and seasoning.
- Slow-cook the tri-tip at 225 degrees Fahrenheit until it reaches 115-120 degrees internally, ensuring tender and well-infused meat.
- Achieve a perfect sear by moving hot coals to the bottom, then searing the tri-tip for one minute on each side, enhancing flavor and creating a savory crust.
- Carve thin slices against the grain for maximum tenderness, delivering a juicy and delightful eating experience.
How long do you reverse sear steak on a Weber Kettle?
For a reverse sear on a Weber Kettle, cook the steak at 225°F until it reaches an internal temperature of 115-120°F, then sear for 1 minute on each side over hot coals. The entire process typically takes around 45-50 minutes.
How to Reverse Sear Steak on Weber Kettle?
To cook a reverse sear tri-tip on the Weber Kettle, trim the meat, season with a rub, and slow-cook at 225°F until the internal temperature reaches 115-120°F. Finish with a high-temperature sear over hot coals, rest, and enjoy the juicy, smoky goodness.
Enjoy a perfectly juicy and smoky tri-tip!
Trimming and Preparing the Tri-Tip
The first step to achieving barbecue bliss is preparing the star of the show – the tri-tip. Start by meticulously trimming away any excess silver skin and fat from the meat. Take your time with this process to ensure you’re left with a clean and beautifully marbled tri-tip.
Once trimmed, it’s time to infuse flavor. Jayden opts for a simple yet impactful rub, combining black pepper, garlic powder, paprika, onion powder, and chili powder.
Before applying the rub, a light coating of olive oil ensures it adheres perfectly to the meat. Remember, you can adjust the rub to your liking, depending on how bold you want the flavors to be.
Reverse Sear Steak on Weber Kettle Recipe
I'm excited to share my recipe with you today, so let's fire up the grill and get cooking!
Ingredients
Tri-Tip
- 1 tri-tip, approximately 2-3 pounds
- Olive oil (for coating)
- Salt (to taste)
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1/2 tablespoon onion powder
- 1/2 tablespoon chili powder
Grilling and Smoking
- Hickory wood chips (a small handful)
- Charcoal briquettes
Equipments
- Weber Kettle grill
- Slow and Sear attachment (optional but recommended for two-zone cooking)
- Digital meat thermometer
- Sharp knife for trimming
- BBQ dragon or chimney starter
- Grill tongs
- Grill brush or scraper
Instructions
1. Seasoning
- For seasoning, we're keeping it simple yet flavorful. Start by lightly coating the tri-tip with olive oil, followed by a generous sprinkling of salt.
- Optionally, you can dry brine the tri-tip overnight for added depth. For the rub, mix 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of paprika, 1/2 tablespoon of onion powder, and 1/2 tablespoon of chili powder.
- Apply the rub evenly on all sides, ensuring every nook and cranny is covered.
2. Setting up the Weber Kettle
- Prepare your Weber Kettle for a two-zone cook. Aim for a cooking temperature of 225 degrees Fahrenheit.
Place the tri-tip opposite the coals, insert a digital thermometer into the thickest part, and add a touch of hickory wood chips for that delightful smoky flavor.
3. Low and Slow
- Close the lid and let the tri-tip cook at 225 degrees for 45-50 minutes or until the internal temperature reaches around 115-120 degrees.
- This slow-cooking process allows the meat to absorb the smokiness and develop a perfect crust.
4. Preparing for the Reverse Sear
- Once the tri-tip hits the target temperature, it's time for the reverse sear. Move the hot coals to the bottom layer of the slow and sear, add another half chimney of unlit briquettes, and get them blazing hot. The goal is to achieve a high-temperature sear.
5. The Reverse Sear
- Place the tri-tip directly over the hot coals and sear for one minute on each side, rotating it for even cooking.
Clean the grill grate between flips to prevent any unwanted flavors. Repeat this process twice, ensuring a beautiful crust forms on the exterior.
6. Rest and Enjoy
- Once the internal temperature reaches 132 degrees after resting, remove the tri-tip from the grill and let it rest for about 10 minutes.
- Carve thin slices against the grain to maximize tenderness and juiciness. Enjoy at the perfectly cooked, smoky, and flavorful tri-tip.
Notes
Equipment:
- Weber Kettle Grill
- Digital Thermometer
- Sharp Knife for trimming
- BBQ Dragon or similar for heating coals
- Chimney Starter for additional briquettes
- Slow and Sear for two-zone cooking
- Grill Tongs
- Grill Brush for cleaning grate
- Hickory Wood Chips for added smokiness
FAQs
Can I reverse sear on a Weber Kettle?
Yes, The two-zone cooking setup makes the Weber Kettle ideal for reverse searing, delivering juicy and perfectly cooked steaks.
What temperature should I maintain for Reverse Sear Steak on Weber Kettle Recipe?
Aim for around 225°F during the low and slow phases to allow the steak to absorb smoky flavors and reach the desired internal temperature.
How long does the low and slow cooking typically take?
Plan for 45-50 minutes or until the steak’s internal temperature reaches approximately 115-120°F.
How do I prepare for the reverse sear on the Weber Kettle?
Move hot coals to one side for searing, adding more unlit briquettes. Get them blazing hot with a high-temperature sear in mind.
What’s the ideal internal temperature before the reverse sear?
Pull the steak off the grill when it reaches around 115-120°F during the low and slow phase; it will continue cooking during the sear.
How long do I sear the steak during the reverse sear?
Sear for one minute per side, rotating twice to even cook over the hot coals for that perfect crust.
Should I let the steak rest after the reverse sear?
Yes, Allow the steak to rest for about 10 minutes before slicing to let the juices redistribute for maximum flavor and tenderness.
Conclusion
Congratulations! You’ve just mastered the reverse sear tri-tip on the Weber Kettle. The result is a juicy, smoky, and incredibly delicious masterpiece. Whether you enjoy it on its own or in a sandwich, the flavors will undoubtedly leave you craving more.