This method combines the fantastic smoky flavour from the Traeger grill with the tenderness of a perfectly cooked tri-tip steak. Adjust the cooking times and temperatures based on your desired level of doneness and the grill's performance. Here's a guide on how to cook a tri-tip steak using a Traeger pellet grill:
Ingredients
- 1 tri-tip steak (approximately 2-3 pounds)
- Traeger hardwood pellets (choose your favourite flavor like hickory, oak, or mesquite)
- 2-3 cloves of garlic, minced
- 2 teaspoons of salt (adjust to your taste)
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of paprika (optional for added flavour)
- Fresh herbs like rosemary or thyme sprigs (for added flavour)
Instructions
Prep the tri-tip steak:
- Take the tri-tip steak out of the refrigerator and let it sit at room temperature for 30-60 minutes before cooking.
- Use paper towels to pat the steak dry, removing any excess moisture.
Season the steak:
- Mix the salt, black pepper, and paprika (if using).
- Rub this seasoning blend evenly onto both sides of the tri-tip steak, ensuring it adheres well.
Preheat your Traeger grill:
- Fill the hopper of your Traeger pellet grill with your choice of hardwood pellets, and then turn the grill on.
- Preheat the grill to a temperature of 225-250°F (107-121°C). You can use a meat probe to monitor the grill's internal temperature.
Set up for indirect grilling:
- If your Traeger grill has multiple grill grates, place a drip pan beneath the grill grates where you'll cook the tri-tip steak. This will catch any drippings and prevent flare-ups.
Place the steak on the grill:
- Once the grill reaches the desired temperature, place the seasoned tri-tip steak directly on the grill grates.
- If your grill has a meat probe, insert it into the thickest part of the steak to monitor its internal temperature throughout the cook.
Smoke the steak:
- Close the grill lid and allow the tri-tip steak to smoke at a low temperature for approximately 45 minutes to an hour.
Increase temperature for searing:
- After the initial smoking period, increase the grill temperature to around 450-500°F (232-260°C) for the searing phase.
Sear the steak:
- Sear the steak for approximately 2-3 minutes per side on high heat to achieve a beautiful crust. You can add minced garlic and fresh herbs (rosemary or thyme) for extra flavour during this phase.
Check for doneness:
- Use a meat thermometer to check the internal temperature of the tri-tip steak.
- Aim for an internal temperature of approximately 130-135°F (54-57°C) for medium-rare.
Rest the steak:
- Once the steak reaches your desired doneness, remove it from the grill and transfer it to a cutting board.
- Loosely tender the steak with aluminium foil and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in a juicy steak.
Slice and serve:
- After resting, thinly slice the tri-tip steak against the grain for optional tenderness.
- Serve your Traeger-grilled tri-tip steak with your favourite sides, and enjoy!
