traeger tri tip recipe
The Best traeger tri tip recipe
I love how the tri-tip holds up well to the grill, especially when you break it down into smaller chunks for even cooking. It’s leaner than steaks but still packed with rich, smoky taste, and the health benefits make it a smart choice too. No need for heavy sauces or extra fats—just a little olive oil, salt, and pepper, and it’s ready to shine. Plus, it’s versatile enough to pair with whatever sides you’re serving, whether it’s roasted veggies, a simple coleslaw, or just a fresh green salad. It’s the kind of meal that feels like a treat without being too much effort.
Perfectly Smoked Traeger Tri-Tip Steak
A juicy, tender tri-tip steak cooked low and slow on a Traeger grill for a restaurant-quality flavor. Ideal for a weekend barbecue or family gathering.
🥘Ingredients
- 2 lbs tri-tip steak (about 1.5 inches thick)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp brown sugar
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup BBQ sauce
- 1/4 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp garlic powder
👨🍳Directions
-
1
Preheat your Traeger grill to 225°F. Place the tri-tip steak on a cutting board and pound it to an even thickness using a meat mallet or rolling pin. -
2
Mix the rub ingredients in a bowl and apply generously to both sides of the steak, pressing lightly to ensure even coverage. -
3
Place the steak on the Traeger grill and cook for about 1 hour and 15 minutes, or until it reaches an internal temperature of 135°F for medium-rare. Rotate occasionally for even cooking. -
4
Wrap the steak tightly in aluminum foil and transfer it to a cutting board. Let it rest for 15 minutes before slicing against the grain. -
5
While the steak rests, prepare the sauce by mixing all ingredients in a bowl. Pour the sauce over the sliced steak and toss gently to coat. -
6
Serve the tri-tip steak with the BBQ sauce and enjoy!
🔧Equipment
- Traeger grill or charcoal grill
- Meat mallet or rolling pin
- Aluminum foil
- Mixing bowl
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, consider marinating the tri-tip overnight in a mixture of olive oil, garlic, and a splash of soy sauce.
- If you prefer a different doneness level, adjust the cook time accordingly: 125°F for medium-rare, 140°F for medium.
- Pair this dish with classic sides like baked beans, coleslaw, or cornbread.
Watch Video Of How Perfectly Smoked Traeger Tri-Tip Steak Works
❓ Frequently Asked Questions About Perfectly Smoked Traeger Tri-Tip Steak
1. What is the best way to prep the traeger tri tip before cooking?
Cook the tri tip directly on the grill or in the Traeger smoker after trimming the fat cap to about ¼ inch thick. Pat the meat dry with paper towels to help it sear better and stick to the grill grates. If using marinade, apply it 1–2 hours before cooking to allow it to penetrate without steeping too long.
2. How do I know when the traeger tri tip is done?
Use a meat thermometer to check internal temperature—aim for 195–203°F for medium-rare to medium doneness. The edges should pull away from the meat about ¼ inch, and the juices should run clear when you cut into it. Avoid overcooking, as it dries out quickly.
3. Can I reverse sear the tri tip on the Traeger, or should I stick to smoking?
Reverse searing works well for thicker cuts like tri tip, but it’s optional. Smoke the meat to 145–155°F (internal temp) to tenderize, then transfer to a hot grill or broiler for the sear. If you prefer smoking only, cook until it reaches 195°F and finish with a quick brush of oil and high heat for a crisp crust.
4. What’s the ideal smoke flavor profile for a classic Traeger tri tip?
Classic flavors like hickory, applewood, or cherry wood work best. For extra depth, pair it with a dry rub (e.g., smoked paprika, brown sugar, garlic powder) or a simple marinade with garlic, olive oil, and herbs. Avoid overly sweet or overly spicy flavors—stick to balanced, wood-fired notes.
