Reverse-Seared Tri-Tip on a Weber Grill
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Reverse-Seared Tri-Tip on a Weber Grill
Elite BBQ Smokers (Jason Hardee)
Rated 5.0 stars by 1 users
Category
Main DishCuisine
American / BBQ
Author:
Elite BBQ Smokers (Jason Hardee)
Servings
6 servings
Prep Time
0 hours 15 minutes
Cook Time
0 hours 45 minutes
Mastering the reverse sear method is the key to cooking a perfectly juicy, medium-rare Tri-Tip on a Weber Grill. In this step-by-step recipe, Elite BBQ Smokers shows you how to properly trim, season, and grill Tri-Tip using a 2-zone setup for maximum flavor and control.
This method delivers consistent doneness from edge to edge, finishing with a hot, fast sear for the perfect char. Whether you’re cooking for a backyard BBQ or a family dinner, this reverse-seared Tri-Tip will become a go-to steak recipe.
Meat: 2.5 lb Tri-Tip steak
Seasoning: Kings BBQ – King of the Beef Rub
Method: Reverse Sear
Target Temp: 125°F indirect → sear → medium-rare finish
Special Tip: Optional 12-hour dry brine for enhanced flavor
Ingredients
-
2.5 lb Tri-Tip steak
-
Kings BBQ – King of the Beef Rub
Optional
-
Kosher salt (for overnight dry brine)
Directions
Trim the Tri-Tip
Trim off the gray, oxidized portion of the fat cap. Remove thin or rough edges to promote even cooking.
Season
Season generously on all sides with Kings BBQ King of the Beef Rub.
(Optional: Dry brine with salt for up to 12 hours for a stronger beef flavor.)
Set Up the Grill
Prepare the Weber Grill for 2-zone cooking and preheat to 450°F.
Indirect Cook (Reverse Sear Step)
Place the Tri-Tip on the indirect side of the grill. Cook until the internal temperature reaches 125°F.
Rest
Remove from the grill and allow the steak to rest. Carry-over cooking will bring it to approximately 131°F.
Increase Heat
Open the vents to raise the grill temperature to 650°F.
Direct Sear
Once rested and around 127°F, return the Tri-Tip to the direct heat side of the grill.
Char and Rotate
Flip and rotate frequently to prevent burning while building a deep, even char.
Final Rest
Remove from the grill and rest for 5 minutes.
Slice and Serve
Slice against the grain and enjoy.
Engage
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Recipe Video
Recipe Note
Always slice Tri-Tip against the grain — it changes direction mid-cut.
Reverse searing provides better doneness control than cooking hot the entire time.
Ideal for charcoal or pellet grills using a true 2-zone setup.