Smoked Wagyu Tri-Tip Balsamic Herb Marinade

This Smoked Wagyu Tri-Tip Balsamic Herb Marinade features a marinade that not only infuses a Wagyu tri-tip with rich, savory flavors but also transforms into a mouthwatering finishing sauce. The tri-tip absorbs a perfect balance of tangy balsamic vinegar, garlic, herbs, and spices, enhancing its natural buttery texture with a deep, complex taste.

After the tri-tip is smoked and seared to perfection, the leftover marinade is simmered down to concentrate its bold flavors. This process not only doubles its impact but also creates a velvety sauce that ties the dish together beautifully.

From start to finish, this marinade elevates every bite of your tri-tip, adding layers of richness and ensuring it’s as delectable as it is unforgettable.

Ingredients

• onion, diced
• cloves garlic, minced
• dried thyme
• oregano
• garlic powder
• cayenne pepper
• red pepper flakes
• Maldon sea salt flakes
• black pepper
• balsamic vinegar
• olive oil

Prepare the Smoked Wagyu Tri-Tip Balsamic Herb Marinade

1. Prepare the marinade – In a bowl, whisk together all ingredients until well combined.
2. Marinate the tri-tip – Place the Wagyu tri-tip in a resealable bag or a shallow dish, ensuring it’s well coated with the marinade. Since red meat is more porous, you can marinate it for just a couple of hours or let it soak overnight for deeper flavor.
3. Smoke the tri-tip – After marinating, remove the tri-tip from the marinade and take it out to the smoker to cook to your preferred level of doneness.
4. Make the sauce – Don’t toss the marinade! Instead, transfer it to a saucepan and simmer until it reduces and thickens slightly. Then, blend it with an immersion blender until smooth. This rich, flavorful sauce is perfect for drizzling over the smoked tri-tip.

Season with Salt and Pepper

For the best flavor and texture, wait to season the tri-tip until after it’s been removed from the marinade. Place the meat on a tray, generously sprinkle it with salt and pepper, and let it sit for 10 minutes before cooking. This step helps the seasoning stick and allows the meat to warm slightly, which ensures more even cooking.

Smoking Wagyu Meat

Smoking Wagyu beef brings out its incredible qualities. The intricate marbling melts slowly during the cooking process, naturally basting the meat to keep it tender, juicy, and flavorful. Unlike leaner cuts that can dry out, Wagyu’s rich texture holds up perfectly in low-and-slow cooking.

For this recipe, a Traeger pellet grill with 'Super Smoke' mode was used during the 90-minute smoking process to enhances the smoky flavor, making it even more intense. Post oak wood pellets were also chosen to add a subtle woody depth to the meat.

This slow-cooking method preserves the meat's moisture while infusing it with smoky goodness. The result is a melt-in-your-mouth dish that delivers a rich, complex flavor, perfect for any barbecue.

Smoke the Marinated Wagyu Tri-Tip

• Set your smoker/pellet grill to 180°F and preheat with the lid closed for 15 minutes.
• Place the tri-tip on the grill and smoke for 1.5 hours. Activate 'Super Smoke' mode if available to infuse with smoky flavor
• Once smoked, remove the tri-tip and tent with foil while increasing the smoker’s temperature to 450°F. Preheat with the lid closed for 15 minutes.

Sear the Marinated Wagyu Tri-Tip

• Return the tri-tip to the grill and sear for 10 minutes per side, or until the internal temperature reaches 125-130°F for medium-rare (adjust cooking time for desired doneness).
• Let the meat rest for 10 minutes, and baste with the juices that are released from the cooked meat before slicing against the grain for incredible flavor.
• Fihnally, serve with the reduced marinade sauce for extra flavor.

Alternative Searing Methods

If you don’t have a pellet grill available, you can sear the tri-tip on a charcoal grill, in a cast iron pan on the stovetop, or even on a flat-top grill.

For optimal results, preheat a cast iron pan in the oven at 450°F. Once the pan is hot, sear the tri-tip in the pan for 10 minutes on each side. After searing, place the entire pan with the tri-tip in the oven and cook for an additional 15 minutes to finish cooking. The oven will replicate the indirect heat of the smoker, ensuring even cooking and a perfectly tender tri-tip.

From Marinade to Sauce

This marinade is extra special because it pulls double duty. Not only does it tenderize and flavor the meat before cooking, but it also transforms into a rich, pour-over sauce.

Instead of discarding it, simmer down the marinade to deepens its complexity, creating a bold finish. This approach layers the same intense flavors throughout the dish, doubling the impact and ensuring every bite is infused with smoky, savory goodness.

Perfect Pairings for Your Wagyu Tri-Tip

Consider serving this marinated Wagyu tri-tip with sides that highlight its rich, buttery flavor. Roasted vegetables, like carrots, Brussels sprouts, or asparagus, provide a balanced, earthy touch, while creamy garlic-roasted red skin mashed potatoes add comforting indulgence. For a sweeter option, try a loaded sweet potato topped with cheese, sour cream, and green onions for a flavorful contrast.

• GARLIC ROASTED RED SKIN MASHED POTATOES
• DELICIOUS LOADED SWEET POTATO

If you're looking for something lighter, a fresh salad with a tangy vinaigrette or pico de gallo, pairs beautifully with the tri-tip. Whether paired with hearty sides or served more casually, this Wagyu tri-tip is sure to elevate any meal.

Can I use a different cut of beef for this recipe?

While Wagyu tri-tip is ideal for its rich flavor, you can substitute with other cuts like regular tri-tip, flank steak, or sirloin. Keep in mind that cooking times may vary, and make sure to use a meat thermometer.

Why do you slice against the grain?

Slicing against the grain helps break up the muscle fibers, making the meat more tender and easier to chew. If you slice with the grain, the fibers stay longer, resulting in a tougher texture.