Reverse Seared Tri-Tip with Jus - Gregcipes

Ingredients:
1 Tri tip
Worcestershire sauce
Kosher salt
Black pepper
Garlic powder
~1 cup Beef stock
Directions:
Preheat the oven to 225F. Trim off silver skin and excess fat from tri tip if necessary (or ask a butcher to do it for you). Prepare seasoning rub with 2 parts kosher salt, 1 part black pepper, and 1 part garlic powder. I didn't use all of the rub I made in the video on the tri tip, but I would approximate my measurements as 2 tablespoons salt and 1 tablespoon of the other two seasonings. Cover the tri tip with worcestershire sauce by pouring a little bit over the meat and spreading it around with your hands. Try to get the whole surface covered. Apply the rub liberally to the entire surface of the meat. Insert a probe thermometer into the thickest part of the meat and place the meat onto a baking pan and into the oven. In the video, I took the tri tip out when it reached 135F internally, but carry over heat raised the temperature to around 140F maximum outside of the oven (according to my thermometer) which is kinda between medium rare and medium. This also took around 45 minutes for my ~3 lb tri tip, but your cooking time will depend on the size of the roast and your target temperature. For reference, rare is 125F/52C, medium rare is 135F/57C, medium is 145F/63C, medium well is 150F/66C, and well done is 160F/71C. The meat will generally increase by about 5F while resting outside of the oven. After removing the tri tip from the oven, move the tri tip to a board or plate to rest (I did not tent mine in foil, I don't think it is necessary) and deglaze the baking pan with beef stock while the pan is still hot. Save the beef stock in a separate bowl or other container. Let the tri tip rest for around 15 minutes. After resting, set a large pan over high heat with some high heat cooking oil like grapeseed (canola or vegetable oil will work fine, though). Sear the tri tip for about 1 minute on each side. Remove the tri tip to a cutting board and deglaze the pan with the same liquid which deglazed the baking pan. Add worcestershire sauce to taste. Note, this jus should be a little bit "too salty" since it will be used to basically season the tri tip after it's been sliced, but if it is way too salty, just add some more beef stock to dilute it. Since the jus is not meant to be a thick sauce, you don't have to worry about thinning it out. Conversely, if it is not salty enough, add some. This jus should be prepared to taste, mine did not require any extra salt. Slice the tri tip (it has already rested so can be sliced pretty much immediately after searing) being careful to keep in mind that this cut of meat has two grains that go in different directions. A good strategy is to cut the tri tip into two pieces along where the grains meet and slice each piece against its respective grain. Serve with the jus in a small bowl for dipping or spooned over the slices. Enjoy!
Music: bensound.com

[@paxtonrosenberg1535]

Love the reverse sear technique!

[@justsucitup5914]

I am going to pan sear mine first then put it in the oven...