Matt Pittman’s Tri-Tip Recipe:
We’re taking ya’ll to church with our first-ever episode—Meat Church’s own Matt Pittman makes Tri-Tip with Garlic Jalapeño Chimichurri all done on the Traeger Pellet Grill. Juicy, flavorful beef meets a bright, herby sauce—does it get any better? As a seasoned pitmaster, it’s safe to say Matt knows his way around a good tri-tip. This time, he smokes the beef low and slow to prep for a finishing sear that makes for a truly epic crust. Watch to see how he mixes up a bright chimichurri to top off his tri tip with just the right amount of heat. And, discover Matt’s technique for slicing right so you can get a tender, flavorful bite every time.
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Chapters
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0:00 Intro
0:26 Trimming Tri-Tip
3:26 Anatomy of a Tri-Tip
4:11 Seasoning Tri-Tip
6:09 How to use your MEATER
6:40 Smoking Tri-Tip
7:22 Reverse Searing
9:37 Why Rest?
10:05 Chimichurri Intro
10:27 Smoked Garlic
10:45 Making Chimichurri
16:41 Slicing Tri-Tip
18:02 Why Reverse Sear
18:34 First Bite
19:50 Tune in next week for more Traeger Kitchen
#TraegerGrills #BBQ
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Reverse sear: love it or leave it. Let us know in the comments!
Your awesome
I'm here for the Sea Dweller more than the steak (even though it looks fantastic).
Like you said it's not necessary to use a binder, but I always use mustard on a tri tip, unless its pre marinated. Love Tri Tip. Thanks for the video!
From a G-Shock to a Rolex…. nice!!!
Please clarify medium rare or
Medium raw? There is a difference
Dam MC
SHOULD OF HOLLERD I’m a follower fo sho
This is about how I've been doing it at home for the past few years and it's always a knockout. The chimichurri pretty much seals the deal for the win.
Look at this guy 😂😂
I've cooked these tri tips for about 20 years. I recently switched to pellet. I cook mine at 350 degrees unto the internal temp hits a 100 degrees then I flip it until it hits 130 I pull it let it sit 10 minutes and slice it up perfect medium everytime lots of juice. The problem with low slow smoke on a tri tip is it turns it into more of a brisket and in my opinion that is missing the point of a tri tip. I cooked in the Santa maria California area on red oak for almost 20 years. Just my opinion.
Finally. Someone who knows jalapeños. So many people think it's the seeds. I'm constantly correcting them, and explaining to them it's the membranes. Especially when they say, "I don't known why it's still so spicy? I removed all the seeds. Wel, duh, you didn't remove the membranes. Lol. I also make my chimichurri with jalapeños. But I also add a Serrano pepper also. What's funny is that my bonus daughter decided to try my chimichurri with Tortilla Chips. And she loved it. Lol. Who'd have figured. I tried it. Not bad. I use red wine vinegar in mine also. Awesome video Matt. Your tri tip turned out perfect. Had me drooling. Lol
I love your stuff and buy regularly but from somone from Norcal the only seasoning for a Tri-Tip is Cow Camp out of Lincoln CA.
Why do you let it rest before searing it? I usually just sear it instantly…but I’m dumb
Tried this…… went and bought another tritip
Camera man zoomin in on that Omega instead of the shallot 😂
My sister lives in waxahachie while I live in the PNW. I like doing the tri tip low on oak until it reaches 110, rest 10min to 1hr, then sear (all on my Weber). Nice take on Chimichurri!
Came for the tri tip, stayed for the Meat Church.
My wife and I (Argentines) always cringe when someone uses jalapeños or cilantro in chimichurri. Argentines don't eat spicy food! It may taste good, but it's not chimichurri.
Common matt pitman W
I'm always looking for new BBQ recipes. Looking forward to these videos!
Nice to see cooking where cook isnt verbally abused for no gloves !
Thanks for the video! Excited for the next one. What knives are being used are here?
It's a common misconception that you can cook different types of meat/steaks to the same type of temp or doneness because that's what you like. For instance, you might have a KC strip as medium rare and it's great but something more lean might require more temp to break it down. That's why brisket takes so long to cook because you have to allow time for the meat fibers and collagen/fat to render. Don't just cook everything to the same temp. Experiment and I guarantee you'll be surprised you enjoy some cuts more or less done than you thought.
A buddy of mine that lives in Jeff City Mo. always said the heat was in the seeds.
I’ve eaten his home grown peppers with the seeds removed and then washed, and they were little more than slightly spicy green bell peppers.
IMHO. The heat is in the seeds, not the veins.
Any which way, this is looking like a fantastic dish.
I’ll take your cooking over hells kitchen.
Continuing to crush it Matt. Excellent video. Looking forward to the rest of the Traeger series.
Love you Matt but when I reverse sear my tri tip after getting some smoke from my Traeger it is ALWAYS over live fire. Way better flavor and primal !! Yeah I’d have to agree with Mom on the too coursely chopped chimichuri. Anyhoo opinions are like…..everyone has one. Great video brother👊.
Excellent. I’m a native Californian and have done Tri-tip for decades. I prefer charcoal. When I do beef on the Traeger I use Royal Oak charcoal pellets. Very nice method, give this a try with a fresh corn and Jalapeño salad in place of the chimichurri and you will love it!