When backyard grilling and enjoying your outdoor living space, the sheer simplicity of this tri-tip recipe belies the extraordinary explosion of flavor and juiciness that will dance in your mouth and on your tastebuds. But hey, simple is usually a good thing with the limited amount of time we usually have in this fast paced world in which we live.
To embark on this culinary journey, procure an ample amount of steak, ensuring there’s enough to satisfy your family and perhaps leave a few leftovers (perfect for slicing into your morning eggs). Opt for thin strips rather than hefty roasts; they cook more swiftly and evenly. To achieve the best results, allow the steak to reach room temperature before proceeding. Sprinkle each side of every strip generously with Kosher salt, and then place them on your preheated smoker set at 225 degrees. For a delightful smokiness, cherry wood is my personal favorite. Smoke the meat for 30 to 40 minutes turning once during that time.
As the meat undergoes its smoky transformation, prepare your searer, heating it to readiness. 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. Keep in mind that the thickness of each strip may result in some pieces being slightly more or less cooked, but there are always a variety of ways your family and friends like their steak so it usually works out just right.
Now, the only task left is to assemble your favorite accompaniments, perhaps a fresh salad, and indulge in this culinary masterpiece. Bon appétit!