Ingredients
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For the Asparagus
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For the Tri-Tip
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For the Scalloped Potatoes
Tri-Tip, Scalloped Potatoes & Cajun Asparagus — The Ultimate Steak Night Meal
This Full Californian Steak Night Dinner is the perfect blend of smoke, sear, and comfort. Featuring tender smoked tri-tip, creamy scalloped potatoes with cheddar and bacon, and a side of buttered Cajun asparagus, this meal brings West Coast flavor straight to your backyard grill. Made entirely on the Masterbuilt Gravity Series® 600, it’s a complete and balanced plate with texture, heat, and depth. Whether you’re feeding the family or treating yourself to a next-level weekend dinner, this recipe delivers all the flavor California-style.
“Smoke. Sear. Serve. This steak night delivers bold California flavor on one grill.”
The Gravity Series® 600 combines the smoky richness of charcoal with precise digital control, making it ideal for multi-component meals like this. It lets you smoke your tri-tip to perfection, then crank up the heat for a steakhouse-style sear. Meanwhile, side dishes like scalloped potatoes and asparagus benefit from the large cooking area and versatile temperature zones—perfect for grilling, baking, and smoking in a single session.
Instructions
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01
Season the Meat: Coat the tri-tip with Worcestershire sauce, then season with beef rub and all-purpose seasoning on all sides.
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02
Smoke Low and Slow: On the Gravity Series® 600, preheat to 225°F and smoke the tri-tip until it reaches an internal temperature of 110°F.
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03
Sear to Finish: Increase grill temp to 500°F and sear the tri-tip until the internal temperature hits 130°F for medium-rare.
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04
Rest and Slice: Let rest under foil or in a BBQ blanket for 10 minutes. Slice against the grain and serve.
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05
In a pan over medium heat, cook sliced onions in olive oil and a pinch of all-purpose seasoning until translucent.
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06
In a separate pot, melt butter, then whisk in flour to make a roux. Slowly add milk while whisking until smooth. Season with AP and stir in cheese until melted.
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07
In a heatproof dish, layer sliced potatoes, cheese sauce, sautéed onions, and crumbled bacon. Smoke on the grill at 300°F for 20–30 minutes uncovered for flavor.
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08
Increase temp to 375°F, cover the dish with foil, and continue cooking until the potatoes are tender (30–40 minutes).
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09
Garnish with chopped green onions and reserved bacon.
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10
Toss trimmed asparagus in olive oil and Cajun seasoning. Sauté in a cast iron pan with butter until just tender and slightly charred (about 6–8 minutes), or grill directly over high heat.
