Tri Tip And Whiskey One Pan Recipe | Reverse Seared To Perfection
Seared scallops go great with tri tip: • Video
Reverse seared tri tip is simple, effective and easy to do. Reverse searing keeps your tri tip nicely juicy and flavorful. Reverse searing is a fantastic idea when you marinate your tri tip as well. This will eliminate the risk of burning the outside of the meat while obtaining your desired "doneness" when you go to sear in a pan or putting it on your bbq. It is also ideal when you want to get a nice cooking temperature and achieving a good crust on the outside from pan searing or grilling. A good spice rub on the outside is a great way to get maximum flavor if you don't marinade the meat. Making a complementary pan sauce will put your tri tip over the top in flavor and presentation.
Happy Cooking!
All these time intervals are a best guess being that some oven temperatures are different and/or heat more evenly. The thickness of the tri tip is different, different weights etc. A good digital thermometer is your best friend when making this tri tip.
225 f for 60-90 minutes will get you at 120 degree range. I check it at the 60 minute mark, then go in 7-10 minute intervals for around a 5 degree temp increase.
2 hours will give you around 140. It's always best to check the internal temperature at a time mark slightly lower, given the few variables listed above.
Tri tip internal cooking temperatures:
Rare= 120-125
Medium Rare= 130-135
Medium= 140-145
Medium well= 150-155
Well= 160-165
Homemade seasoned salt:
1 c fine grain sea salt
2 tbsp each onion and garlic powder
3 tbsp each chili powder and paprika
1 tsp coriander
1/2 tsp toasted cumin
2 tsp black pepper
1/2 tsp dried thyme leaves, crushed
1/4 tsp cayenne pepper
1/4 tsp ground turmeric
1/2 tsp dried marjoram, crushed
Some great dinner ideas: • Playlist
For written recipes, check out my blog
https://www.logansinnerchef.com
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