Reverse Seared Wagyu Tri Tip with Smoked Brown Butter

Directions

Smoked Brown Butter

1. Cut sticks of butter into ½ inch slices and place into skillet. Place the skillet into a smoker running at 275ºF and smoke butter for about 45 minutes to 1 hour and 15 minutes or until butter turns to medium brown color. The butter should get a “nutty” like taste. To boost the smokey flavor to the butter, add a small piece of burning wood to the skillet, from the firebox, if using an offset smoker. Let the wood steep in  the butter for 5 minutes and then remove. If you are not smoking with a charcoal or woodburning smoker, disregard this step.

2. Allow the butter to cool for about 10 minutes and then strain through a fine mesh sieve. Once the butter has cooled , pour into a container and cover. The smoked brown butter will keep for 2 weeks refrigerated and for a few months in the freezer. This is a great condiment to use for grilled or smoked meats, seafood, or vegetables.

Tri Tip

1. Use a sharp knife and carefully remove and discard enough of the fat cap from the tri tip to expose the meat. (It’s okay if some fat remains on the meat.) Brush all sides with smoked brown butter and then season evenly all sides with the Tuffy Stone “Steak Night” seasoning and let the meat sit at room temperature for 30 minutes to 1 hour.

2. When you are ready to cook, heat the grill to 225ºF, using the two zone setup.

3. Place the tri tip on the cool side of the two zone grill, close the lid, and cook for about 1 hour or until the tri tip reaches about 118-120ºF. Remove from the grill.

4. Increase the grill temperature to 400ºF and place the tri tip directly over the coals. Occasionally flipping the tri tip, so the meat does not burn. Cook the beef to 135ºF . Remove the tri tip from the heat and let it rest 5 minutes before carving.