Tri-Tip may not be the first cut that comes to mind for your next family dinner, but it's one worth getting to know. Known for its rich beef flavor and versatility, this cut is a great addition to your recipe rotation. Slow-cooked until tender, it becomes delicious, pull-apart beef that's perfect for family meals, sandwiches, tacos, and more. Give this recipe a try, and discover a new way to bring great beef to the table.
SMOKED TRI-TIP WITH RANCH STEAK RUB
Ranch Steak Rub:
- 2 tsp cornstarch (or flour)
- 2 tsp salt
- 5 tbsp coarse-ground black pepper
- 1/2 tsp dried oregano
- 4 tsp garlic powder
- 4 tsp onion powder
- 1 tsp paprika
- 1 tsp granulated beef stock base (or beef bouillon granules)
Nolan Ryan Beef Tri-Tip:
- 1 whole Nolan Ryan Beef tri-tip (about 2 to 3 lb.)
- 1 to 2 tbsp olive oil or Worcestershire sauce (binder)
- About 2 to 3 tbsp Ranch Steak Rub
Mashed Potatoes:
- 2.5 lb. Russet potatoes
- 6 tbsp salted butter
- 1/2 cup half and half
- 1/2 tsp salt, plus 1 tsp for the boiling water
- 1/8 tsp black pepper
Instructions:
- Mix the rub ingredients in a bowl and set aside. Make the full batch, since it keeps well in an airtight jar.
- Trim the fat cap on the tri-tip to about 1/4 inch and remove any silver skin. No tying is needed.
- Brush the tri-tip with olive oil or Worcestershire, then coat generously with the Ranch Steak Rub. Let it sit at room temperature for 30 to 45 minutes while the smoker preheats.
- Preheat your smoker to 225°F to 250°F using oak, hickory, or pecan. Smoke the tri-tip with a digital thermometer in the thickest part until it reads 115°F to 120°F, usually 1 to 1.5 hours depending on size.
- While the tri-tip smokes, peel and dice the potatoes and add them to a pot with enough water to cover and 1 tsp salt. Boil about 10 minutes until tender.
- Drain the potatoes and add the butter, salt, and pepper while hot. Mash by hand to break up the big pieces, then add the half and half and beat with a hand mixer for 30 to 45 seconds. Don’t overbeat or they’ll turn gummy.
- Crank a grill or cast-iron skillet to high heat (450°F or higher). Sear the tri-tip 1 to 2 minutes per side until crusted, pulling it when the internal temperature reaches 125°F to 130°F for medium-rare.
- Tent loosely with foil and rest 10 minutes.
- Tri-tip has two grain directions that meet near the bend of the roast. Cut it in half where the grains change, then slice each half against its grain into thin slices, about 1/4 inch thick.
- Serve the slices over or alongside the mashed potatoes, spooning any resting juices over the top.
Optional: Slow-Cooked Shredded Tri-Tip
For pulled beef, add these to the ingredient list:
- 1 cup beef broth
- 1 yellow onion, sliced
- 1 tbsp Worcestershire sauce
- Follow steps 1 through 3 above.
- Smoke the tri-tip at 225°F to 250°F for about 1.5 hours to build smoke flavor and bark. Skip the sear.
- Place the onion in the bottom of a slow cooker and set the tri-tip on top, cutting it in half if needed to fit. Pour the broth and Worcestershire around the beef, not over the top, so the rub stays put.
- Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beef pulls apart easily with a fork.
- Shred the beef with two forks, discarding any large pieces of fat, and toss it with a few spoonfuls of the cooking liquid to keep it juicy.
- Make the mashed potatoes (steps 5 and 6 above) during the last 30 minutes of cooking. Serve the shredded beef over the potatoes, or pile it onto buns or tortillas.
No smoker? Sear the rubbed tri-tip in a hot cast-iron skillet for 2 to 3 minutes per side, then move it to the slow cooker and continue with step 3.
