Santa Maria grill<\/a>.)<\/p>\n![\"\"](\"https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2014\/06\/tri-tip-jfm0830-728x444.jpg\")
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After seasoning the meat with salt, pepper, and granulated garlic (some people also add oregano), you direct grill it, but work over a moderate fire to cook this thick cut of sirloin to medium-rare without burning the exterior. Slow and moderate are the operative words here: if you cook the tri-tip too fast or too hot, you risk burning it or making it tough.<\/p>\n
But direct grilling\u2014even when going slow and moderate\u2014requires constant attention. You need to stand at the grill for 20 or 30 minutes, surveying and turning the meat. And it tastes best served within a few minutes of being done.<\/p>\n
The Case for Reverse Searing Your Steak<\/h2>\n
Reverse-searing produces similar results\u2014crusty exterior, tender succulent sanguine meat\u2014with more control and considerably less effort.<\/p>\n
As a refresher, in reverse searing, you indirect grill the tri-tip (or other thick steak) at a medium-low heat (250 degrees) until cooked to an internal temperature of 100 degrees. This takes about an hour, then you let the meat rest as long as you desire.<\/p>\n
Then, at the last minute, when you\u2019re ready to serve, you increase the heat to high and sear the outside of the meat until crusty and browned and the internal temperature reaches 125 degrees for rare, 135 degrees for medium-rare, and 145 degrees for medium. You can serve it hot off the grill because you\u2019ve already rested the meat.<\/p>\n
![\"Reverse](\"https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2015\/06\/Reverse-Sear-Steaks-630x407.jpg\")
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Reverse searing has a lot of benefits. You get a uniform red or pink color inside (no more \u201cbullseye\u201d effect, in which the periphery of the steak is grey and the inside raw and purplish red). You take control of the timing: no more mad scramble to cook the meat perfectly at the last minute.<\/p>\n
Plus, if you\u2019re working on a charcoal grill, you can add hardwood chips or chunks to the fire to smoke your steak as well as cook it. Of course, if you\u2019re direct grilling over a wood fire, you also get a smoke flavor.<\/p>\n
Direct Grilling Vs Reverse Searing<\/h2>\n
So why doesn\u2019t everyone reverse sear? Well, if you\u2019re a fire-obsessed person, like I am, you like standing at the grill, smelling the smoke, waltzing the meat from hot spots to not-so-hot spots while the wood smoke stings your eyes and perfumes your clothes.<\/p>\n
There\u2019s something vigorous\u2014even reckless\u2014about direct grilling, and I believe that translates to the taste of the meat.<\/p>\n
But reverse-searing can be a useful technique for cooking a thick steak, like a tri-tip or porterhouse, and it definitely belongs in your repertory!<\/p>\n
Do you have a preference? Do you have another question? Let us know on social media! (See below.)<\/p>\n
Recipes<\/h2>\n