The Best Tri-Tip Ever.

I grew up along the Central California Coast (between Monterey and San Jose off of the US-101) and Tri-Tip was not just a regular meal, it was basically a religion. In fact, I didn't have my first wedding at a church, but Mansmith's BBQ catered my rehearsal dinner.

My dad would grill Tri-Tips at least once every two weeks. I fell in love with the flavors of the wood fired steak even though it's not a terribly tender cut. Like many roasts and briskets, it's a tough cut that the ranch hands would eat after the more tender cuts were sold off to others.

But just as I've made a Short Rib into a replacement for tenderloins and foie gras through the magic of smoke, sous vide and patience, I ultimately did that for my beloved tri-tip.

I also took a page from one of my favorite small French restaurants back in Hampton Roads, a place called Le Yaca in Williamsburg. Their filet with Roquefort is one of the better beef dishes I've had that wasn't from a Michelin starred restaurant or out of my or my dad's kitchen.

But when I joined the Air Force and left California, Tri-Tip became difficult to find. I'd have to buy it at a DECA Commissary on base usually, because it's not a terribly popular cut of meat in places like North Carolina or Virginia. Luckily, our butcher in Corpus Christi would always have some affectionately called "California Brisket" and I started experimenting with making it this way. And now, there's no going back.

Tri-tip is a flavorful cut that shines with the right preparation. This recipe takes it to the next level with a combination of mesquite smoke, sous vide precision, and a seared crust with a unique butter-agave wash. Topped with a rich Roquefort sauce and plated elegantly with fig-infused balsamic reduction, this dish delivers an unbeatable combination of umami, smoke, and creamy decadence.

Pairs really well with fondant potatoes and Brussels sprouts.

Recipe

Ingredients:

Tri-Tip Preparation:

• 1.5-2 lb tri-tip roast
• 1 tbsp kosher salt
• 10 cloves garlic, minced
• 2 tbsp beef tallow
• 1 tbsp bacon grease (from homemade mesquite smoked bacon preferred)
• 1 tbsp duck fat
• 2 tbsp European unsalted butter, melted
• 1 tbsp dark agave syrup
• 2 tsp baking powder
• Avocado oil (for searing, ~3 tbsp)

Roquefort Sauce:

• 3.5 oz Roquefort cheese, crumbled
• 1/2 cup heavy whipping cream

Plating:

• Fig-infused balsamic reduction (for plating design)

Instructions:

Step 1: Dry Brining and Smoking

1. Generously salt the tri-tip and let rest at room temperature for 30 minutes.
2. Preheat the smoker to <150°F using mesquite wood.
3. Smoke the tri-tip for 1 hour to impart deep smoky flavor.

Step 2: Vacuum Sealing and Deep Freezing

4. Remove the tri-tip from the smoker and place in a vacuum-seal bag.
5. Add minced garlic, beef tallow, bacon grease, and duck fat to the bag.
6. Double bag to prevent leaks and place in a freezer at 0°F or below for at least 72 hours to eliminate any potential parasites.

Step 3: Sous Vide Cooking

7. Two days before serving, remove the tri-tip from the freezer and let it thaw at room temperature.
8. Preheat a sous vide water bath to 133°F.
9. Submerge the double-bagged tri-tip in the sous vide for 36-42 hours.
10. One hour before serving, remove the tri-tip from the water bath but keep it sealed in the bag. Let it cool to room temperature.

Step 4: Preparing the Roquefort Sauce

11. In a small saucepan, combine the Roquefort cheese and heavy cream over low heat.
12. Stir constantly, allowing the cheese to fully melt and the sauce to thicken. This should take 12-15 minutes.
13. Keep warm and ensure it's ready to serve when the steak is done resting.

Step 5: Searing the Tri-Tip

14. In a small bowl, mix the melted butter, dark agave syrup, and baking powder until it foams.
15. Remove the tri-tip from the bag and discard the bag.
16. Heat avocado oil in a cast iron skillet until it reaches ~550°F (screaming hot).
17. Brush the wash onto the tri-tip and sear on all sides, flipping every 30 seconds for no longer than 4 minutes, continuously brushing with the wash to build a rich, black bark.
18. Remove from heat and let rest for 4 minutes.

Step 6: Plating and Serving

19. Drizzle thin lines of fig-infused balsamic reduction onto the plate.
20. Slice the tri-tip against the grain into thick, juicy slices.
21. Plate with Roquefort sauce drizzled over the steak.
22. Serve immediately and enjoy! Pairs best with a rich Cabernet Sauvignon from Napa Valley or a great IPA from San Diego. I'm just a little California-biased with this recipe.