How to use the "reverse sear" method for cooking the perfect tri-tip every time
|
|
The next day it went directly into the smoker at 200-225 with a bit of mesquite smoke until it reached the internal temperature of 115. Then took it off and let it rest uncovered for 15-20 minutes. Then I seared the roast on all sides in a cast iron pan over medium/high heat with 2 tbs canola oil, 2 tbs butter, and a couple sprigs of fresh rosemary, spooning the juices over the meat while cooking.
It ended up with a beautiful, flavorful crust and a final internal temperature of 140. Let it rest another 15-20 minutes before slicing. Cilantro Lime Garlic Pesto
1 clove garlic
1/2 cup walnuts 1 1/2 cups cilantro leaves and stems 1/2 cup extra virgin olive oil 1/2 fresh squeezed lime 1/4 cup grated Parmesan 1 tsp course salt Add all ingredients except the olive oil to a blender or food processor and pulse. Slowly drizzle in olive oil while pulsing until smooth. You may need to add a little more olive oil to get the consistency you like. |
|