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Reverse-Seared Tri Tip Steak with Merlot-Balsamic Reduction Sauce
A little different cook than most steaks – you’ll want to sear a tri-tip after grilling to better allow the charcoal-grilled aroma. Top it off with a merlot-balsamic reduction sauce for a presentation that’s as elegant as it is delicious.
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Ingredients
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2–3 lb tri-tip roasts
Dry Rub
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3 tbsp. coarsely ground kosher salt
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2 tbsp. coarsely ground black peppercorn
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2 tbsp. roasted granulated garlic
Merlot-Balsamic Reduction Sauce
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1 tbsp. olive oil
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2 tbsp. unsalted butter
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1 small shallot, finely minced
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2 cloves garlic, finely minced
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2 cups merlot wine
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1 cup beef stock
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½ cup balsamic vinegar
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3 tbsp. honey
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2 tbsp. Dijon mustard
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1 sprig fresh thyme
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pinch of salt and pepper
Toppings
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fresh chives, chopped
1 Food Prep
Begin by chopping the chives and finely mincing the shallot and garlic and set aside.
Next, remove the tough, chewy “silver skin” from the tri-tip. Using a sharp knife, cut just below the skin and work your way across the meat. Then, trim the excess fat down to about an ⅛” layer.
Season the tri-tips on all sides with the dry rub.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 250°F (Low Heat) & 450°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Ribeye
• Nicely marbled for flavor
• Easy to grill
• A bit more expensive but worth it
Porterhouse
• Rich, buttery flavor
• One of the biggest, meatiest cuts
• Unofficial King of the Steakhouse
Filet Mignon
• Tender & highly flavorful
• Smaller portion
• Expensive — Great for special occasions
New York Strip
• Nicely marbled for flavor
• Easy to grill
• More cost effective
T-Bone
• More fat means more flavor
• Quicker cook
• Leftover bone is great for making beef stock
3 The Cook
Merlot-Balsamic Reduction Sauce
When your grill is at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place a deep, grill-proof saucepan directly over the coals to prepare the sauce. Gently sauté the minced shallot and garlic in the oil and butter over medium heat. When golden in color, add the remaining sauce ingredients and whisk briskly to combine. Stirring intermittently, reduce the sauce until it coats the back of a wooden spoon.
Next, puree with an immersion blender and set aside to cool.
Tri-Tip Steaks
Place the seasoned tri-tip steaks on the grill grates over indirect heat, away from the coals, and close the lid.
Flip and rotate the steaks intermittently until they reach an internal temperature of 110°F on a digital meat thermometer.
Then, move the steaks to the hottest section of the grill, directly over the coals, and sear across all sides. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
Remove the steaks from the grill and loosely cover them with foil. Let the steaks rest for about 10 minutes.
** Cooking times are approximate and based on a 1” steak, including sear time.
Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
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