Looking to get an amazing restaurant quality steak? Chef Jason from 5280 Culinary has the tips you need on how to get the perfect reverse sear on a Beef Tri Tip.
Choose a beef that has good marbling and let them breath before you start seasoning them. Let them breath for 5 to 7 minutes so that the muscle can relax and loosen up. Season any protein you use moderately.
Chef’s own Rub a Dub is a great option for nearly any meat you want to grill. Once you’ve applied a rub reverse and do the rub process to the back. Let them sit for a minute or two to let that rub settle in.
We’re going to start the process on the Traeger. Add your beef to the Traeger set on super smoke. Add the Traeger probe to your protein so that we can get it to the 95 degrees internal temperature.
Once the protein reaches that temperature, it’s time to move it to a heated Big Green Egg or Weber grill for the reverse sear. You will want to get the grill at 450 degrees before adding on the meat to the grill. You want to get a hot and fast direct heat on the protein. You will not want to flip it over until you see carmelization and grill sear marks.
If you ever doubt the doneness of your meat, use an iGrill to make it perfect. The Weber iGrill 2 is an app-connected thermometer that allows you to monitor the doneness of up to four cuts of meat, from beginning to end, and notifies you on your smart device once food has reached the perfect temperature to serve.