Chezmatt
Full Fledged Farker
Friday night, I got off work and decided at the last minute to make tri-tip on the grill. As a shortcut, I picked one up that was pre-marinated in red wine and garlic from our excellent local market. I rubbed it with a mix of salt, paprika, garlic powder, black pepper and (a little) cayenne.
Following the excellent advice I've found here, I cooked it on indirect heat at 300 until the internal reached 125. I rested it under foil while the grill got up to full heat, and then seared it to deliciousness.
Let it rest for 15, carved it thin against the grain, and served with potatoes and garlic bread.
It was, hands-down, the best tri-tip I've ever made. (A few of our guests said it was the best tri-tip they've ever eaten... :-D) The reverse sear made all the difference. The meat was perfect medium rare from the center all the way out to the sear. I will never, ever, sear a tri-tip (or a steak, for that matter) at the start of a cook again.
The reverse sear rocks!
Following the excellent advice I've found here, I cooked it on indirect heat at 300 until the internal reached 125. I rested it under foil while the grill got up to full heat, and then seared it to deliciousness.
Let it rest for 15, carved it thin against the grain, and served with potatoes and garlic bread.
It was, hands-down, the best tri-tip I've ever made. (A few of our guests said it was the best tri-tip they've ever eaten... :-D) The reverse sear made all the difference. The meat was perfect medium rare from the center all the way out to the sear. I will never, ever, sear a tri-tip (or a steak, for that matter) at the start of a cook again.
The reverse sear rocks!
