Reverse-searing is a simple yet elevated way to bring out the best in bison tri-tip, a lean and deeply flavorful cut that benefits from a slow, gentle smoke followed by a quick, high-heat sear to finish. Seasoned simply with salt, black pepper, and garlic, the bison is allowed to shine; tender, juicy, and richly caramelized with every slice. This straightforward approach honors the natural character of the meat while adding just enough complexity to feel special.
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elk tri tip
Courtney Johnston
4-6
5-10 minutes
45-60 minutes
Paired with a vibrant summer salad, the dish strikes a beautiful balance between smoky depth and seasonal brightness. Grilled apricots lend warm, honeyed sweetness; fresh berries provide a tart, juicy contrast, and crumbled feta brings a creamy, salty edge. A bright pesto made with dill and parsley ties everything together with a burst of green and aromatic freshness. It’s a colorful, satisfying plate that feels equally at home at a casual outdoor gathering or a thoughtfully prepared summer dinner.
1, 2-3 lb Bison Tri-Tip
OR- 1 2-3 lb Elk Tri-Tip
Fresh leaf lettuce or baby spinach leaves (approx 5-6 cups)
½ head of romaine lettuce, sliced (romaine adds a nice crunch)
5-6 fresh apricots, halved, pitted, and grilled (we’ll get to that later) You can use 3 peaches or nectarines instead.
A generous drizzle of balsamic vinaigrette or glaze
Pickled onions from our Bison kafta recipe or see notes
Use a very sharp knife to trim any extra fat and silver skin from the tri-tip.
Season generously on all sides with the salt, pepper garlic blend and set aside.
Preheat your smoker to about 225 degrees and no higher than 250 degrees.
When the smoker is ready, place the tri-tip on the smoker and smoke to an internal temperature of 115- 118 degrees. Use a digital meat thermometer to ensure that you don't overcook it.
Pull the meat from the smoker and allow to rest while you preheat your grill to searing temp (approx. 400-500 degrees) It’s still going to look a little raw at this point, that’s ok. The next step creates that delicious bark.
While the grill is preheating, place the halved apricots on the grate and allow them to char, flip, and do the other side. Allow to cool and then slice into wedges.
Once the grill is sufficiently heated, sear the steak, flipping every minute or so until an internal temperature of 125 to 128 is reached.
Pull the meat and allow it to rest for at least 10 minutes (15-20 would be better). The temperature of the meat will continue to rise as it rests, and the juices will redistribute.
Slice and serve atop a bed of the summer salad, and then top with a generous dollop of pesto and pickled onions.
Enjoy
Place the lettuce/spinach in a large shallow bowl.
Top with the romaine, berries, grilled apricots, sliced peas, cucumbers, and feta cheese. Dress with a balsamic vinaigrette or glaze.
Combine all of the pesto ingredients in a food processor and pulse until the desired consistency is reached. Taste and adjust salt and pepper to your personal preference. If you like it a little tangier, add a splash of white wine vinegar. Too thick? Add more oil. Transfer to a bowl.
1 red onion thinly sliced
1 tbsp dried thyme
1 tsp salt
1 tsp pepper
4 tbsp red wine vinegar
Olive Oil
Instructions:
-Slice the onions and add to a mason jar (or any jar with a lid that seals tightly) press them in tight.
-Pour in enough olive oil to cover the onions.
-Add in the vinegar and spices.
-Cover and give the jar a good shake to mix.
-Let the onion mixture sit at room temperature for at least twenty minutes but up to 24 hours before using.
-Caution, these are addictive and complement everything from bison kafta, to elk burgers, game meat steak and even our prime rib roasts. Be ready to make them on repeat!
1325 South Highway 89, Ste 110
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Your Town, YT 12345
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