Reverse Seared Tri-Tip

NibbleMeThis

Got to use my Egg tonight for the first time in a few weeks and decided to do a tri-tip.

The dry rub was simply salt and Tone's garlic pepper seasoning in equal portions.  I tried an injection of cherry juice, beef base, and worcestershire sauce.



Egg set up was indirect (plate setter) at 250f.  I cooked it until it hit 127f internal and then pulled it to switch to direct.  It only took a few minutes to get the temp north of 500f  and I seared 90 seconds or so per side.



I let it rest for 10 minutes and then served it with baked potatoes and creamed spinach.  The flavor was great and it was tender as could be.  Not sure how much of that was due to the injection, but I wouldn't use it again anyway only because it left discolored marks everywhere I injected.   Notice the 3 brown marks on the top piece. 



It tasted wonderful and disappeared quickly. 

milesbrown4

Cherry Juice....now thats an idea

YEMTrey

My friend in Cali that turned me on to the Tri Tip cut gave me a recipe that has it marinating in a combination of things.  Including worcestershire sauce and garlic cloves.  I've done them all this way and they turn out amazing.

SmokeyPitt

I guess even with those slight discolorations I might manage to choke a few pieces down .  

Looks awesome as always!  The creamed spinach looks great.  That is a recipe I want to try.  The only one I have done so far involves opening a pouch into a bowl and nuking it. 

SmokinOutBack

Cooked perfectly! Nice dinner for sure.

NibbleMeThis

@SmokeyPitt my favorite creamed spinach recipe is Chef John's at FoodWishes. He has two, the steakhouse one is the one I love.

henapple

@YEMTrey... Share the marinade? Nibble... The spinach recipe please.

jtippers

Yes, please share! 

NibbleMeThis

@henapple it was just a throw together, I wasn't measuring. But here is the one we normally do, it is absolutely fantastic. http://foodwishes.blogspot.com/2010/02/creamed-spinach-king-of-steakhouse-side.html