Cooling Tri-Tip and London Broil at the same time

Unknown

Hi Everyone.[p]I have cooked these before separately, but any tips on cooking them together? [p]I am thinking that the London Broil will take 1/2 the time. Do I sear them together and let the London Broil rest longer before I have it join the tri-tips (I am planning on cooking at around 375)? [p]Is there such a thing as letting a piece of meat rest too long?[p]Thanks as always!

AZRP

Al from SLC,
Just keep an eye in the internal temps, since the London broil is a thinner cut it probably will be done first. -RP

TRex

Al from SLC,[p]In my opinion, yes you can rest a cut of meat too long after the sear. After much more than 20 minutes you will likely see a good bit of juices starting to come out of the meat - you don't want this to happen. A little bit is inevitable but too long a rest will often let a good bit of juice escape.[p]Just my two cents.[p]Good luck,[p]TRex

Unknown

TRex,[p]Given your comments above, any tips on trying to cook the two together?

TRex

Al from SLC,[p]Ha - I guess that was your original question, wasn't it? Well, I've never done a London Broil, but I guess if I was starting from scratch I would try to buy a tri-tip and London Broil that were as close to each other in average thickness and total weight as possible. Hopefully then they won't finish too far apart, but if one finished early, I would just pull the one off that reached 125 first and wrap it tightly in foil, then hope the second wasn't too far behind. Or, if you think one will take longer, just let it rest after the sear for 10 minutes and let the other cut rest for 20.[p]Just some ideas . . . hope it turns out well for you.[p]TRex

Unknown

TRex,[p]Thanks for your pointers. I did something close to your last idea. It turned out pretty good and I scored some points with the mother-in-law. What more could you ask for????