Reverse seared Tri Tip with Cilantro Lime Garlic Pesto
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"Reverse seared" refers to the process of slow smoking, or indirect cooking a cut of meat at low temps, 200-250 deg,
until it reaches slightly below the final desired temperature. Then finishing it over high heat to sear the outside and bring it up to the final desired temp. This process helps seal in the juices and the low and slow cooking produces a more tender texture to the meat. Allowing the meat to rest between smoking and searing lets the juices redistribute in the meat. It also allows you to get a good sear on the meat without overcooking it.
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For this recipe I used a 3 pound untrimmed tri tip. I like to buy untrimmed because then I can control the amount of fat on the roast. I trimmed the majority of the fat off. Then coated with a generous amount of salt, cracked black pepper and herbs de provance (herb de provance typically has rosemary, marjoram, thyme and sage).
A must have in my spice cupboard. I did this the night before and wrapped tight with plastic wrap and foil.
This helps the flavors adhere to the outside of the meat.
A must have in my spice cupboard. I did this the night before and wrapped tight with plastic wrap and foil.
This helps the flavors adhere to the outside of the meat.
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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. |
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