Cooking a tri-tip without a smoker is perfectly achievable and can yield delicious results. Here are a few methods you can use:
1. Oven Roasting:
Preheat your oven to 325-350°F (160-175°C). Season the tri-tip generously with salt, pepper, and your favorite herbs and spices (garlic powder, onion powder, paprika, etc.). You can sear the tri-tip in a hot skillet before roasting to develop a flavorful crust. Place the tri-tip in a roasting pan, fat-side up. Roast for approximately 20-25 minutes per pound, or until the internal temperature reaches: 130-135°F (54-57°C) for medium-rare or 135-140°F (57-60°C) for medium. Use a meat thermometer to ensure accurate doneness.
2. Reverse Sear (Oven and Skillet):
Preheat your oven to 225-250°F (107-121°C). Season the tri-tip as desired. Place the tri-tip on a rack in a roasting pan and cook in the oven until the internal temperature reaches about 115-120°F (46-49°C
Preheat your grill to medium-high heat. Season the tri-tip as desired. Grill the tri-tip over direct heat for 3-5 minutes per side to sear. Then, move it to indirect heat and continue cooking until the desired internal temperature is reached. Let the tri-tip rest for 5-10 minutes before slicing against the grain.
4. Sous Vide:
Season the tri-tip. Seal it in a vacuum-sealed bag. Preheat a water bath to your desired doneness temperature (e.g., 130°F/54°C for medium-rare). Cook the tri-tip in the water bath for 1-3 hours, depending on thickness. Remove the tri-tip from the bag and pat it dry. Sear it in a hot skillet for 1-2 minutes per side to create a crust.
Regardless of how you cook a tri-tip, you’ll want to remember to remove the tri-tip from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to be redistributed, resulting in a more tender and flavorful roast. Before you begin slicing the tri-tip, determine how the grain runs so you can slice against the grain for maximum tenderness. We made a video on this to help you:
Preheat your oven to 225-250°F (107-121°C).Season the tri-tip as desired. Place the tri-tip on a rack in a roasting pan and cook in the oven until the internal temperature reaches about 115-120°F (46-49°C) for medium-rare. Heat a skillet over high heat. Sear the tri-tip on all sides for 1-2 minutes per side, or until a crispy crust forms. Let the tri-tip rest for 5-10 minutes before slicing against the grain.
No matter which method you choose, you can create a delicious and satisfying tri-tip without a smoker.
