Smoked Sea Salt Tri-tip
3 lb. Tri Tip
1 cup liquid Smoke
1 stick unsalted Butter, softened
3 tbsp Smoked Maldon Sea Salt
2 tbsp smoked Black Pepper
- With a fork, pierce the meat all over on both sides. Place the steaks in a shallow dish and pour on the liquid smoke. Cover and refrigerate for 48 hours, turning the meat once.
- Remove the meat from the liquid. Do not pat dry. Brush on the butter. Season both sides with the salt and pepper.
- Preheat a barbecue grill or stovetop grill to medium heat.
- Cook the meat, 7 to 10 minutes on each side, until medium-rare.
- Let rest, then carve.