Reverse Seared Tri-Tip on the Blackstone Pellet Grill

Learn how to make an incredible tri tip roast, seasoned to perfection and smoked low and slow before finishing with a reverse sear. Hussey's step-by-step breakdown ends with a mouthwatering sandwich layered with horseradish sauce, thin onions, and tender, juicy tri tip.

Reverse Seared Tri-Tip: https://blackstoneproducts.com/blogs/recipes/reverse-seared-tri-tip

Ingredients
1 whole tri-tip roast
4 sandwich buns
1 tbsp Worcestershire sauce
1 tbsp Blackstone Steakhouse Seasoning
1 tbsp Blackstone Blackened Steak Seasoning
1 white onion, thinly sliced
½ cup creamy horseradish sauce
1–2 tsp avocado oil

Directions
1. Set your pellet grill to 250°F.
2. Coat the tri-tip with Worcestershire sauce to help bind the seasonings.Generously season all sides with Blackstone Steakhouse and Blackened Steak Seasonings.
3. Place the tri-tip on the top rack of the pellet grill. Insert a meat probe and cook until the internal temperature reaches 120°F.
4. While the tri-tip finishes, heat your griddle to high.
5. Drizzle avocado oil on the hot griddle. Place the tri-tip on the griddle and sear for 3–4 minutes, flipping frequently to develop a rich crust.
6. Remove the tri-tip from the griddle. Tent it with foil and let it rest for 5–10 minutes.
7. Thinly slice the meat against the grain for tenderness.
8. Layer sliced tri-tip onto the bottom halves of the buns. Top with thinly sliced onions and a spoonful of horseradish sauce. Add the top bun and serve.

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