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Backyard Blogging.

Reverse Sear Tri Tip with Chimichurri

Looking for a new way to cook and flavor your steak? Try our Reverse Sear Tri Tip with Chimichurri on your Big Green Egg today!


1 – 2 pound, 2-inch-thick tri tip steak
A coarse seasoning/dry rub with a generous amount of pepper
Olive oil


Set the Big Green Egg for indirect cooking with the convEGGtor at 250°F/121°C.

Rub the tri tip with olive oil and apply a generous amount of seasoning on both sides. Let it rest for about 30 minutes while your EGG comes up to temperature.

Place the tri tip on the EGG and cook until it reaches an internal temperature of 115°F/46°C. Remove and cover with foil to let it rest for about 10 minutes.

Remove the convEGGtor and switch to direct heat, and get the EGG up to 500°F/260°C.Sear the tri tip on high heat for 2-3 minutes per side.

Remove and let rest for another 10 minutes. Slice against the grain, and serve with chimichurri.

Chimichurri Ingredients

1½ cup parsley
1 cup chopped cilantro
1/3 cup oregano
¼ cup minced red onion
3 tsp. minced garlic
½ tbsp. salt
Juice from 1 lime
1 tbsp. white wine vinegar
1 cup extra virgin olive oil

Chimichurri Instructions

Crush the garlic and salt together to make a paste. Add cilantro, oregano, parsley and red onion and lime juice. Mix ingredients together. Add white wine vinegar and extra virgin olive oil and salt/pepper to taste. Mix thoroughly for even flavor. Use immediately or let rest in the refrigerator overnight for more fuller flavor.

Recipe and photo from Big Green Egg.