Smoked TRI TIP Steak - Reverse Sear on a TRAEGER RANGER | how to slice tri tip

#ReverseSear #TriTip #TraegerRanger In this video I'll be showing you an easy way to Reverse Sear a Tri-Tip on my new TRAEGER RANGER grill. I'll also be showing you the PROPER way to slice a tri-tip against the grain, so you can enjoy every bite! Be sure to also follow me on my socials:   / ryanturley     / itsryanturley     / itsryanturley     / itsryanturley   If you enjoy the video, or you learned something, consider SUBSCRIBING here:    / @itsryanturley   If you are interested in buying a Traeger or any accessories, use this link: https://traeger.uym8.net/vMaMv note: this is an affiliate link, so if you purchase something through it I will receive a small commission, but you will not pay more for the product(s)* It just helps me out! HOW TO REVERSE SEAR A TRI-TIP: I start out by trimming any silver skin off the tri-tip, and any loose fat. Then I apply the dry brine, by coating the meat in coarse kosher salt, and letting it sit in the fridge for 4 hours. Pat the meat dry, then apply your dry rub, to all sides. I used Traeger Coffee Rub, which I love for all things BEEF! Let the rub settle in while the Traeger Grill (Junior Elite) comes to temperature (250ºF/121ºC) for about 15 minutes. Hit the link above to purchase any Traeger accessories or rubs. Once the tri-tip reaches 120ºF/49ºC pull off the grill, and put on a pre-heated cast iron skillet. I used my Traeger Ranger for this, and it worked perfectly! Add butter to your cast iron prior to adding the meat, or in this case, some chimichurri compound butter (link to recipe here):    • How to Make COMPOUND BUTTER | CHIMICHURRI ...   Sear all sides of the meat for about 8-10 minutes total, until an Internal Temperature of 130ºF/54ºC (medium rare). Let rest for 10 minutes, wrapped in butcher paper to retain moisture. Slice against the grain, add more chimichurri compound butter, and DEVOUR! Intro (0:00) Trim the silver skin and fat (0:50) Grain Directions and how to slice a tri-tip preview (1:30) Dry brine (2:00) Apply Traeger Coffee dry rub (2:50) Slow and Low Smoke at 250ºF for 1 hour (3:50) Reverse Sear Explained (4:55) Sear at 450ºF for 8-10 minutes on all sides (5:50) Rest for 15 minutes (7:15) How to Slice Tri Tip Against the Grain (7:50) DEVOUR (9:10) Outro (9:50) If you're still reading... comment below on what you liked about the video! I'd love to hear if you try this! Please let me know what you'd like me to smoke next. Until next time, be good to one another, and go cook something outside!