Reverse Sear Tri-Tip Steak on the Big Green Egg



The “reverse sear” sounds a lot more complicated then it is but once you've mastered this technique you'll never look back. This method lets you get the tri-tip a perfect medium rare from one edge to the other before you sear it off to get the nice caramelization on the crust. And it doesn't have to be tri-tip either! You can use this technique on any thick-cut of beef for amazingly savory results.


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