Twice the Tip: Two Killer Ways to Cook Our South Dakota Prime Tri-Tip

When you're working with USDA Prime Tri-Tip raised on a South Dakota ranch, you're not just cooking beef—you’re cooking a piece of American craftsmanship. Known for its rich marbling, bold flavor, and juicy tenderness, Tri-Tip is a butcher’s cut that deserves the spotlight. Ours comes from some of the best cattle country in existence.  Whether you're craving smoky BBQ vibes or a steakhouse-style sear, we’ve got you covered.

Today, we’re showing you two epic ways to make the most of this premium cut: one method mimics the low-and-slow magic of a smoker without needing a $1,000 rig, and the other transforms Tri-Tip into a steak-lover’s dream—crusty, juicy, and kissed by the fire.

Method 1: Smoker-Style Tri-Tip (Without a Smoker)

Low and Slow in the Oven + Grill Finish

What You’ll Need:

• 1 USDA Prime Tri-Tip (2.5–3 lbs)

• 2 tbsp kosher salt

• 1 tbsp black pepper

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp brown sugar (optional)

• Wood chips (hickory or oak) for smoky aroma

• Cast iron skillet or grill

• Meat thermometer

Instructions:

1. Prep the Meat:
   Pat the Tri-Tip dry and coat it evenly with salt, pepper, paprika, garlic powder, onion powder, and brown sugar if using. Let it sit at room temp for 30–45 minutes.

2. Smoker Set Up

3. Slow Is The Way:
   Place Tri-Tip on a your smoker preheated to 225F.  let it smoke for roughly 90 minutes.

4. Kick it Up:  Now kick your smoker up to about 325F.  until you hit internal temperature of about 200F.  This is the sweet spot, much like a Brisket. 

5. Rest & Slice:
   Wrap your Tri Tip in either foil or butcher paper (preferred).  This will keep all those juices internal and help break the remaining connective tissue down to help mimic that brisket texture. Rest for a minimum of 20 minutes, then slice against the grain (very important!) to maximize tenderness.

Method 2: Tri-Tip Steakhouse Style

Hot and Fast, Like a Giant Steak

What You’ll Need:

• 1 USDA Prime Tri-Tip (smaller end preferred, 2–2.5 lbs)

• Sea salt

• Cracked black pepper

• Beef tallow or your preferred high smoke point oil

• 2 garlic cloves, smashed

• 2 sprigs fresh rosemary or thyme

• Cast iron skillet

Instructions:

1. Trim and Season:
   If there’s excess fat or silver skin, trim it. Season generously with salt and pepper. Let sit at room temp 30–45 minutes.

2. Sear:
   Heat your cast iron skillet over high heat. Add a tablespoon beef tallow or oil. When just smoking, place Tri-Tip fat side down. Sear 3–4 minutes per side until deep golden brown.

3. Butter Baste:
   Reduce heat to medium. Add smashed garlic, herbs, and a knob of butter. Tilt the pan and baste the meat for 2–3 minutes.

4. Oven Finish:
   Your Tri-Tip will begin to pull in on itself as it cooks, this will increase your cook time and we find it best to finish in the oven preheated to 300F. for roughly 15 minutes but this will largely depend on the size of your Tri Tip.

5. Rest & Slice:
   Let rest 10 minutes, 15 if it’s a larger one. Slice thinly against the grain for best tenderness.

Final Tips for Both Methods:

• Grain Direction: Tri-Tip changes grain direction—cut it in half first, then slice each half accordingly.

• Pairings: Serve with chimichurri, horseradish crema, or your favorite BBQ sauce.

• Sides: Grilled asparagus, garlic mashed potatoes, or roasted corn salad.

Closing Thoughts:
Whether you go low-and-slow for that smoked essence or high-heat seared for steakhouse glory, your South Dakota Prime Tri-Tip is going to shine. Try both and let us know which version wins the table. Either way, you’re cooking like a pro with the best ingredients!