Cowboy Campfire Reverse-Seared Tri-Tip with Charred Scallions
Rated 5.0 stars by 1 users
Category
Dinner Entree
Cuisine
Modern American
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
Slow-smoked over indirect heat, finished with a blazing hot sear, and served alongside blistered scallions kissed with citrus. This is steakhouse technique with campfire sincerity.
Author:Chef Cynthia
Ingredients
- 1 tri-tip roast (2–2½ lb), silverskin trimmed
- 2 Tbsp Spiceology Cowboy Campfire
- 1 Tbsp neutral oil
- Flaky finishing salt
- 2 bunches scallions (about 16), roots trimmed, left whole
- 1 Tbsp olive oil
- ½ tsp Spiceology Cowboy Campfire
- 1 tsp lemon juice or sherry vinegar
Directions
Pat the tri-tip completely dry with paper towels. Rub with neutral oil, then coat evenly with Cowboy Campfire, pressing the seasoning firmly into every surface.
- Allow the roast to sit uncovered at room temperature for 30–45 minutes while the grill heats.
- For an even deeper crust, season the steak the day before and refrigerate uncovered overnight.
Set up a two-zone grill with one side over direct high heat and the other side maintaining 250–275°F for indirect cooking. Place the tri-tip on the indirect side of the grill.
- Close the lid and roast until the internal temperature reaches 115°F, approximately 25–35 minutes, depending on thickness.
- Transfer the roast to a platter and loosely tent with foil.
Allow it to rest while increasing the direct heat zone until it's blazing hot. Toss scallions with olive oil and Cowboy Campfire.
- Place directly over the hot side of the grill and cook for 2–3 minutes, turning occasionally, until softened and deeply blistered.
Transfer to a plate and immediately drizzle with lemon juice or sherry vinegar. Return the tri-tip to the hottest part of the grill.
Sear for about 2 minutes per side, flipping frequently enough to develop an even, mahogany crust without burning. Cook until the internal temperature reaches 128–130°F for medium-rare.
Rest the steak for 8–10 minutes before slicing.
Slice thinly against the grain.
- Remember: the grain changes direction near the pointed end of the tri-tip, so rotate the roast as you carve to keep every slice tender.
Finish with flaky salt. Serve alongside the charred scallions.
Recipe Note
Slow roasting first creates edge-to-edge even doneness, while the final blast of high heat develops the deeply caramelized crust everyone fights over.
Moisture is the enemy of browning. Pat the roast dry before seasoning to maximize crust development.
Every tri-tip is a little different. A reliable instant-read thermometer is your best friend for nailing perfect doneness.
Tri-tip has two distinct grain directions. Changing your slicing angle halfway through keeps every bite buttery tender instead of chewy.
