Reverse Seared Bison Tri-Tip | Wild Table

Tri-tip is one of my family’s staple dinners and though bison is a leaner cut versus beef, a Bison tri-tip reversed seared can be just as juicy as beef. It’s a roast cut that can feed the whole family just sliced and put right on the plate with whatever sides you wish. Can’t go wrong with a baked or mashed potato but sides are all on you. 

Servings: 4-6

Ingredients

• 1 Bison Tri-Tip
• Rosemary infused olive oil
• Heath Riles Garlic Jalepeno Rub
• Heath Riles Everyday Rub
• Blackstone Grills Blackened steak rub
• Half stick of butter

Chimichurri ingredients

• 1 fine chopped shallot
• 3-4 Garlic cloves (minced)
• ½ cup Red wine vinegar
• ¾ cup of chopped cilantro
• ¾ cup of olive oil
• Heath Riles Garlic Butter rub

Instructions

STEP 1:  

First, coat the tri-tip with rosemary infused olive oil (or extra virgin olive oil). Then season the first with Everyday Rub, then a light coat of garlic jalapeno, and lastly a light coat of Blackened steak rub. Repeat for opposite side and let rest while smoker comes to temp.

STEP 2:

Preheat smoker to 225 degrees. This cook was done on my Ironwood 885 Traeger with Traeger signature pellets and the super smoke setting. If using a traditional smoker I’d recommend hickory, cherry, or mesquite. When ready, put the tri-tip on the smoker and cook until internal temperature hits 130 degrees. Roughly an hour to an hour and a half. 

STEP 3: Chimichurri

This is easier with a food blender, but this can also be done in a bowl. Mix the chopped shallot, minced garlic, ½ cup of red wine vinegar, 1 tsp of garlic rub, and chopped cilantro. Lastly, add in the olive oil then blend, you can whisk in with a fork if not using a blender. Place in the fridge for a sauce later. 

STEP 4: The Sear

For this step, I rely on my Blackstone Griddle, if you don’t have one, see my Linktree for 10% off. For the cook however, you can use a skillet if needed. On medium high heat, add the half stick of butter on the griddle. Next, remove the tri-tip from the smoker and put directly on the butter on the griddle. Sear for 2 minutes on one side, then 2 minutes on the other side. For medium rare you are done. For medium, flip the tri-tip over back to the 1st side for 2 minutes, and again on the other side for 2 minutes. 

Let the tri-tip rest for at least 15 minutes before slicing. After slicing, add the chimichurri on top of the slices and serve. 

Like this Bison Tri-Tip recipe? See more from James Sanders:

• Instagram @bigblackbbq
• LinkTree

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