Reversed seared tri-tip steak is a culinary marvel. This method ensures a perfectly cooked interior with a beautifully caramelized crust. The process involves slow-roasting the tri-tip in an oven until it reaches an even, medium-rare temperature. Then, it’s seared in a hot skillet, locking in juices and flavor. The result is a tender, juicy steak with a smoky, charred exterior. Perfect for BBQ enthusiasts and steak lovers, this technique elevates the tri-tip, a flavorful yet affordable cut, to gourmet levels. Serve with roasted vegetables or a fresh salad for a delightful meal.
Internal Temperature Chart for Steak
Rare remove from heat @ 118 degrees for final temperature of 120
Medium Rare remove from heat @ 125 for final temp of 130
Medium remove from heat @ 136 degrees for final temperature of 140
Medium Well remove from heat @ 143 degrees for final temp of 150
Well Done remove from heat @ 154 degrees for final temp of 160
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