The simplicity of this tri-tip recipe does not line up with the amazing explosion of flavor and juiciness that dances in your mouth and on your tastebuds. That being said, simple is usually a good thing with the limited amount of time we usually have in this fast paced world in which we live.
Get enough steak to feed your family and have some leftovers (which are delicious cut up in eggs the next morning). I prefer the thin strips to the large roasts since they cook much quicker and evenly. Let the steak get to room temperature for best results. Apply Kosher salt to each side of each strip and place on your smoker which has been preheated to 225 degrees. My favorite wood to use for tri-tip is cherry. Smoke the meat for 30 to 40 minutes turning once during that time.
While the meat is smoking, get your searer heated up and ready to go. Place the steak on the searer and leave it on until you get a nice reddish brown sear to the outside of the meat. Flip it on the other side and repeat. When all the pieces are seared, let them sit for about 5 minutes before slicing. Slice into small pieces of medium rare goodness that will absolutely melt in your mouth. Some of the pieces will be less or more cooked depending on how thick that portion of the strip was but there are always a variety of ways your family and friends like their steak so it usually works out just right.
All that is left to do is add your favorite sides, a nice salad, and enjoy. Bon appetit!