Seared & Smoky Korean BBQ Tri-Tip
Recipe Courtesy of Darci Bos
Take your grilling to the next level with this Seared & Smoky Korean BBQ Tri-Tip. A simple dry rub packed with flavor infuses the meat, while low and slow smoking creates incredible tenderness. A quick sear at the end delivers a delicious caramelized crust you won’t forget.
Ingredients
- Dry Rub:
- 2 tablespoons Light Brown Sugar
- ½ tablespoon Onion Powder
- ½ tablespoon Garlic Powder
- ½ tablespoon Salt
- ½ tablespoon Black Pepper
- ½ tablespoon Red Pepper Flakes (optional, for a touch of heat)
- Glaze:
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Light Brown Sugar
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Minced Garlic
- 1 teaspoon Sesame Oil
- Meat:
- 1 (2-pound) Tri-Tip
Directions:
Prepare the Dry Rub In a small bowl, whisk together all dry rub ingredients.
Marinate the Tri-Tip Place the tri-tip in a shallow dish and generously coat it with the dry rub, massaging it into the meat. Let it rest at room temperature for at least 15 minutes, or up to 4 hours for deeper flavor.
Step 3
Smoke the Tri-Tip Preheat your smoker to 220°F. Smoke the tri-tip for 2-3 hours, or until the internal temperature reaches 110°F for medium-rare.
Step 4
Prepare the Glaze While the tri-tip smokes, whisk together all glaze ingredients in a small bowl. Set aside.
Step 5
Sear the Tri-Tip Preheat a grill pan or cast-iron skillet over high heat. Brush the tri-tip generously with the glaze just before searing.
Step 6
Caramelize the Crust Once the pan is hot and smoking, carefully place the tri-tip on it. Sear each side for 1-2 minutes to create a beautiful caramelized crust.
Step 7
Rest and Slice Remove the tri-tip from the pan and let it rest for 10 minutes on a cutting board. This allows the juices to redistribute, resulting in a more tender and flavorful meat.
Serve and Enjoy! Slice the tri-tip thinly against the grain using a sharp Carving Knife. Serve immediately with your favorite Korean BBQ sides like kimchi, pickled vegetables, and rice.
