Smoked Tri-Tip Steak
Ingredients
Dry Brine
-
2 – 3
lb
tri-tip steak trimmed
-
1
tablespoon
kosher salt
-
1
tablespoon
fresh thyme
Steak Seasoning
-
2
teaspoon
kosher salt
-
½
teaspoon
black pepper
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
mustard powder
-
1
teaspoon
sumac
Instructions
- Trim excess fat from the tri-tip if necessary.
- Mix kosher salt and fresh thyme in a bowl.
- Season both sides of the tri-tip with the dry rub and wrap it in plastic wrap; refrigerate for 2 to 12 hours.
- Remove the meat from the refrigerator 30 minutes before cooking to allow it to reach room temperature.
- Combine kosher salt, black pepper, garlic powder, onion powder, mustard powder, and sumac in a bowl.
- Coat both sides of the tri-tip with the seasoning mixture and let it sit.
- Preheat the smoker to 225°F and add your favorite wood chips.
- Insert a thermometer probe into the thickest part of the steak and cook until it reaches 125-130°F for medium rare or 140°F for well done.
- Place the tri-tip on the smoker rack with a drip pan underneath and smoke for about two hours.
- Once the tri-tip reaches the desired temperature, remove it from the smoker.
- Sear the tri-tip on a grill or in a cast iron pan for 3 minutes on each side.
- Let the meat rest for 15 minutes before slicing.
Nutrition Facts (estimated)
Servings
4
Calories
383
Total fat
20g
Total carbohydrates
2g
Total protein
47g
Sodium
2026mg
Cholesterol
150mg
You might also like