If you’re in the mood for a simple, hearty BBQ, you’ll love my Wagyu Reverse Seared Tri Tip Recipe. This dish doesn’t call for much; the Wagyu speaks for itself. All you need is a light sprinkle of two of my best-selling rubs, and you have a winning dinner!
Reverse seared may sound fancy, but it’s as simple as searing the steak at the end of the cooking process. This seals in moisture and gives the Wagyu a brilliant crust. I love reverse searing, and I know it’ll be one of your favorite methods.
This may be one of the most straightforward Wagyu recipes you’ll ever see. As I always say, there is no need to fix what ain’t broken! This would be an excellent recipe for novice grillmasters to try out. Easy, tasty, and impressive. A total win in my book. One of the best decisions you can make is to treat yourself to a Wagyu steak. With my foolproof cooking method, you’ll get great results every time.
The Ingredients
My Wagyu Reverse Seared Tri Tip requires three simple yet effective ingredients. You won’t use your entire bottle of rub, so save the rest for another fabulous recipe. Here’s what you need to add to your shopping cart.
- Wagyu Tri-Tip. I purchased my steak from The Butcher Shoppe in Pensacola, Florida. This is my favorite place to get specialty meats. Everything I’ve purchased from The Butcher Shoppe has been high-quality, and their customer service is fantastic.
- Heath Riles BBQ Simple Citrus Rub. This bright rub takes citrus up a notch. It has a brilliant blend of garlic, lemon oil, lemon juice, and lemon peel powder. The multiple forms of lemon give this rub a full-bodied flavor. I use it on pork, chicken, steak, and anything else that could use a little citrus.
- Heath Riles BBQ Beef Rub. My Beef Rub is a savory mix of chili powder, garlic, paprika, and a little salt and pepper. Don’t let the name fool you; you can also use it on chicken, veggies, and pork.
The Smoker Setup
Here’s the main setup I used for this cook. You can find more of my grilling must-haves in the equipment and tools section.
- Cast Iron Cooker. I used the Goldens’ Cast Iron Cooker for this recipe. I love this setup because it lasts for years and holds its heat. This pit is great for small spaces and has plenty of room for prepping your meat. You'll love the searing plate if you make a lot of steaks or roasts.
- Charcoal. I stoked the Goldens’ with Royal Oak Charcoal and Tumbleweeds. This winning combination creates a pure smoke with no fillers. The Tumbleweeds get the fire hot, fast. You'll love this brand if you’re trying to cut down on chemicals.
The Process for Making Wagyu Reverse Seared Tri-Tip
You can find a detailed demonstration for this cook in the recipe card and video at the bottom of the post. For now, enjoy this quick rundown of how I cooked my Wagyu Reverse Seared Tri-Tip.
- Fire up the Goldens’. I stoked the Kamada with Royal Oak Charcoal and added pecan wood. Then, I fired it up to a range of 250℉-275℉.
- Trim and season. I removed the steak from the package and dried it off. Then, I trimmed any excess sinew. To season the Wagyu, I laid down a layer of Simple Citrus Rub. I let the tri-tip sweat in for 20-30 minutes while the grill heated up.
- Start cooking. I finished seasoning with a good layer of my Beef Rub. Then, I laid the tri-tip straight on the grill grates, with the place-setter underneath. I placed my ChefAlarm probe in the middle and set it to 110℉.
- Sear and finish. Once the steak reached 110℉., I removed it from the grill and took out the place-setter. I cleaned the grates, then raised the heat to 470℉. I laid the steaks on the grill and spun/flipped them until they had the perfect char. Once the steaks were seared, I let them rest for 15 minutes before digging in.
The Results
The steak was cooked medium-rare and had the ultimate crust. The beef melted in my mouth and was dripping with moisture. Every bite was filled with the perfect amount of seasoning. The citrus on the back end was the cherry on top!
Serving Suggestions for Wagyu Reverse Seared Tri-Tip
I served this steak with a homemade horseradish sauce and created the world’s best French dip sandwich. You can also serve it with crusty bread and a side salad.
Storing Leftovers
If you have leftovers, you can keep them in the fridge for up to four days. You can also freeze any extras for up to six months.
Equipment and Tools
Cast-iron cooker, Royal Oak Charcoal , cutting board, sheet pan, ChefAlarm, and insulated gloves for handling meat.
