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Tri-Tip Steak with Savory Rhubarb Sauce

Perfectly cooked, medium-rare Tri-Tip Steak sliced and topped with a vibrant Savory Rhubarb Sauce.
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Learn how to cook a perfect Tri-Tip steak using the reverse sear method and pair it with a unique, tart, and savory rhubarb sauce for an impressive dinner.

Ingredients

Scale
  • 1 (2 to 3 lb) Tri-Tip Steak
  • 2 tablespoons olive oil
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 cup fresh or frozen rhubarb, chopped
  • 1/4 cup water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar (packed)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon ground black pepper

Instructions

  1. Prepare the Tri-Tip Rub: In a small bowl, mix the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the mixture evenly over the entire surface of the Tri-Tip steak.
  2. Reverse Sear Prep: Preheat your oven to 250 degrees Fahrenheit. Place the seasoned steak on a wire rack set inside a baking sheet.
  3. Slow Roast: Cook the steak in the oven until the internal temperature reaches 115 degrees Fahrenheit for medium-rare (adjust for your desired doneness). This usually takes 45 to 60 minutes.
  4. Rest and Preheat Sear: Remove the steak from the oven and let it rest for 10 minutes while you preheat your grill or a cast-iron skillet to high heat.
  5. Make the Savory Rhubarb Sauce: While the steak rests, combine the chopped rhubarb, water, apple cider vinegar, brown sugar, Dijon mustard, thyme, and black pepper in a small saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, for 10 to 15 minutes until the rhubarb breaks down and the sauce thickens slightly. Taste and adjust seasoning if needed.
  6. Sear the Steak: Brush the steak lightly with olive oil. Sear the steak directly over high heat for 2 to 3 minutes per side until a deep brown crust forms.
  7. Final Rest: Remove the steak from the heat and let it rest on a cutting board for 10 minutes before slicing. The final internal temperature should be 130-135 degrees Fahrenheit for medium-rare.
  8. Slice and Serve: Slice the Tri-Tip steak thinly against the grain. Serve immediately with a generous spoonful of the Savory Rhubarb Sauce over the top.

Notes

  • For best results when grilling Tri Tip, aim for an even sear on both sides after the slow roast.
  • If you prefer a smoother sauce, use an immersion blender to process the rhubarb mixture after cooking.
  • Serve this steak with roasted asparagus or creamy mashed potatoes for easy Tri Tip sides.

Nutrition

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