October Recipe of the Month
October 4, 2026
Cooler weather calls for firing up the smoker! This month's featured recipe puts the spotlight on the sirloin tri-tip included in our October Sizzling Sirloin Bundle. Slowly smoked, reverse-seared, and topped with a homemade garlic herb butter, this flavorful cut is perfect for a relaxed fall weekend or gathering around the table with family. Grab your October bundle for $100 and give this one a try!
Ingredients
For the Tri-Tip
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1 Beaty Sirloin Tri-Tip (approx. 2 lbs.)
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2 tbsp olive oil
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2 tsp kosher salt
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1 tsp coarse black pepper
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1 tsp garlic powder
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1 tsp smoked paprika
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½ tsp onion powder
For the Garlic Herb Butter
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4 tbsp unsalted butter, softened
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3 cloves garlic, minced
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1 tsp fresh rosemary, finely chopped
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1 tsp fresh thyme
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1 tsp fresh parsley
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Pinch of salt
Instructions
1. Prepare the smoker. Preheat your smoker to 225°F using oak, pecan, or hickory wood. Pat the tri-tip dry, lightly coat with olive oil, and season generously on all sides with the salt, pepper, garlic powder, paprika, and onion powder.
2. Smoke the beef. Place the tri-tip directly on the smoker grates. Smoke for approximately 60–90 minutes, or until the internal temperature reaches 115–120°F for a medium-rare reverse sear.
3. Make the herb butter. While the beef smokes, combine softened butter, minced garlic, rosemary, thyme, parsley, and salt. Mix thoroughly and set aside.
4. Sear to finish. Increase the grill temperature to 450–500°F (or use a hot cast-iron skillet). Sear the tri-tip for 2–3 minutes per side, until a beautiful crust forms and the internal temperature reaches approximately 130–135°F for medium-rare.
5. Rest and serve. Remove from heat, top with garlic herb butter, and allow the meat to rest for 10 minutes. Slice thinly against the grain, paying attention to the change in grain direction near the center of the tri-tip.
Serving suggestion: Pair with roasted baby potatoes, grilled asparagus, or a warm fall vegetable medley.
