Simple supper

[ICDEDTURKES]

Went to L&J Meats asked for a small tri tip, cool when someone you went kindergarten with is your butcher, she does us good, we marinated over night in St.Elmos steak sauce reverse seared to 128. She made Yukon gold garlic mashed taters, green beans and garden maters.

[Hoobilly]

that looks so tender..

[soiltester]

More good eatin's there

[Roy]

Looks good Tom. U do many breakfast offerings?

[jsh909]

This is obviously a novice question, but what does reverse seared mean?

[Hognutz]

That looks off the charts, delicious, Tom.

[ICDEDTURKES]

This is obviously a novice question, but what does reverse seared mean?

It's a great way to cook thick steak 1.5+. When you do thick steaks alot becomes over cooked the outside half inch so only middle is cooked to desired temp, the heat essentially makes half your steak well either know inside may be right.

Reverse sear is simple, use the oven or non charcoal or burner side of grill at around 300. It breaks down marbling in your steak adding jucyness

I typically oven to about 115 then throw on a red-hot charcoal grill or cast iron pan for sear (carmelization) to 128 and pull let rest a few juices redistribute and it will cook itself to 130-135 a perfect medium rare.

If I'd a done tri tip hot and fast half meat meat been grey. The above tritip is red throughout. And don't be scared cook it in house we at steak alot this way last winter with oven and cast iron. Actually cooking in the cast Sears entire surface whereas grills provide sear marks

[jsh909]

Awesome, thanks for the info! I will give this a try next time I get some steaks. Seems like a great way to do winter steaks, thanks for the tip.

Everything you guys do looks great by the way. Looks very professional, it's obvious you guys like and take pride in what you do.