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wagyu tri tip recipe

Wagyu Tri Tip Recipe (Reverse Sear Method)

A step-by-step guide to cooking the perfect Wagyu tri tip using the reverse sear method. Low and slow heat followed by a high-heat sear creates a rich crust and tender, juicy center every time.
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Prep Time 45 minutes
Cook Time 1 hour 40 minutes
15 minutes
Total Time 2 hours 39 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the Wagyu Tri Tip
  • 1 2–3 lb Wagyu tri tip roast American or Australian Wagyu
  • 2 tbsp Olive oil or beef fat Helps seasoning stick
  • 2 tbsp Kosher salt Even, generous seasoning
  • 2 tbsp Coarse black pepper Builds crust during sear
  • 1 tbsp Garlic powder Adds depth without overpowering
  • 1 tbsp Onion powder Balances flavor
  • 1 tsp Dried rosemary or thyme (optional) Light herb note
Optional Fresh Herb Sauce
  • 1 cup Fresh parsley chopped Base of sauce
  • 2 cloves Garlic minced Fresh is best
  • 1/2 cup Olive oil Creates smooth texture
  • 2 tbsp Red wine vinegar Adds brightness
  • 1/2 tsp Chili flakes Mild heat (optional)
  • Pinch Salt Adjust to taste

Equipment

  • 1 Grill or smoker Must allow two-zone cooking
  • 1 Meat thermometer or probe Essential for accurate temperature
  • 1 Cast iron skillet (optional) For high-heat sear alternative
  • 1 Sharp carving knife For slicing against the grain
  • 1 Cutting board Large enough for resting

Method
 

Prep and Season
  1. Pat the Wagyu tri tip dry with paper towels. Trim only hard silver skin, leaving soft fat intact. Rub lightly with oil. Season evenly with salt, pepper, garlic powder, and onion powder. Let rest at room temperature for 30–60 minutes.
Low and Slow Cook
  1. Preheat grill or smoker to 225–250°F using indirect heat. Place tri tip on the cool side. Insert meat probe into thickest part. Cook until internal temperature reaches 115–120°F.
High Heat Sear
  1. Increase grill temperature to 450–500°F. Sear directly over high heat for 2–3 minutes per side until a dark crust forms. Remove when internal temperature reaches 130–135°F for medium-rare.
Rest
  1. Transfer to cutting board and rest for 10–15 minutes. Internal temperature will rise about 5°F during rest.
Slice and Serve
  1. Slice against the grain, adjusting knife direction as grain shifts. Serve immediately.

Notes

  • The "Carryover": Always pull the meat $5^{circ}text{F}$ before your target temperature; it will continue to rise while resting.
  • Grain Direction: The grain on a tri tip runs in two different directions. Find where they meet in the middle and adjust your knife angle to ensure every slice is tender.
  • Wagyu Care: Because Wagyu fat melts at a lower temperature ($77^{circ}text{F}$–$82^{circ}text{F}$), avoid high heat at the start of the cook to prevent the marbling from rendering out too early.