I was poking around the other day and heard of something called the “reverse sear.” Apparently instead of doing a hot sear and then cooler cook, you cook at a low (225-275F) temperature until the meat reaches almost the right temperature for pulling it off. Then, you crank up the heat to get a crusty sear on the meat.
I tried it with a tri-tip roast. I’m thinking chops or steaks would have been better, but it wasn’t bad. The prior time I bbq’d a tri-tip, I pulled it off at 145 and then let it rest for 20 minutes. Well, that meant it it was done medium instead of medium rare since the meat continues to cook.
So I pulled the tri tip out when it was 105 thinking it would carry up. Well, I think it was 120 after I seared it.
What would I do next time? Cook it until it was 120 and then let it sear longer to get more crust.
Have you tried this?