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12lb strip roast on, pull at 120 to reverse sear?

garcia77garcia77 Posts: 26
edited 8:13AM in EggHead Forum
Cooking at 350 dome, meat is at 85 internal now, would ya'll go direct to sear at 120 internal to about 135ish?

Thanks and Happy 4th :)

Comments

  • Misippi EggerMisippi Egger Posts: 5,095
    Tim, I've not done a big strip, but have done whole beef tenderloins. If your final goal is medium-rare, I would remove it from the grill at 120-122*, remove the platesetter and get the fire 400-500*. Carefully (with strong tongs and gloves) sear it for 60 sec. on each of four sides. Cover with foil and rest for 10 minutes. Should be perfect!
  • garcia77garcia77 Posts: 26
    OK thanks!
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Now that sounds good Clark.

     
  • NibbleMeThisNibbleMeThis Posts: 2,278
    I pull my beef roasts at 125f, sear and then rest for 10-15 minutes. I find that the sear portion does almost nothing to the internal temp. If I pull at 125f, the brief sear MIGHT knock it up 1-2 degrees.

    Man...now I'm craving a beef roast!
    Knoxville, TN
    Nibble Me This
  • garcia77garcia77 Posts: 26
    Thanks again for the help all.. pulled it at 122 or so, seared for a few on each side,sat on the board for about 15 mins it was *perfect*. Rave reviews from the folks and we beat what seemed like a squall that moved through Richmond. :)
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