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. Inspired by Santa Maria-style traditions, the bison meat is seasoned simply with salt, black pepper, and garlic, allowing the meat to take center stage. Tender, juicy, and richly caramelized with every slice, this straightforward approach honors the natural character of the tri-tip steak while adding just enough complexity to feel special.
