Reverse Sear Tri-Tip

I am a huge steak eater. I love a nice juicy steak or a beef roast. I made a reverse sear tri-tip and it came out so good it’s my go to way to make the tri-tip.

I do a reverse sear method when cooking a tri-tip. A reverse sear is basically where you cook your meat/roast on a low temperature for longer, then finish it with high heat either on the grill or a cast iron skillet. Finishing with the high heat gives the meat the nice char/sear you are looking for. You can do a reverse sear with a smoker, grill, oven or a skillet.

My way of doing this one was oven to grill. I’m by no means a grill master, which is why I do the first part in the oven. Give it a try. Reverse sear is great way to cook a steak or any beef really, comes out super tender and juicy.

Reverse Sear Tri-Tip

4-5lb tri-tip, fat trimmed
1/2 T garlic seasoning
1/2 T onion seasoning
1 T steak rub
2 t salt
2 t pepper

Directions: Let the tri-tip come to room temperature. Preheat oven 225°. Mix all seasoning together and season beef with the mixture. Add a baking rack over a cookie sheet lined with foil. (Makes for easy clean up) Place in the oven and bake until the internal temperature is 125°-130°, about 60-70 minutes. Once an instant read thermometer hits that temp, remove from the oven and let sit 15 minutes.

Heat a grill to 450°-500°. Sear 5 minutes on each side. Remove from the grill and let sit 10 minutes before slicing. Then slice against the grain. Cook till it reaches your preferred temperature. (See below for chart)

Tri-Tip Cooking Temps:

Rare: 125°-130°
Medium Rare- 135°-140°
Medium- 140°-150°
Medium Well 150°-150°

Note: You can also heat a cast iron skillet or a heavy frying pan to high high heat to sear the meat. Use any seasoning you like, seasoning liberally. Also, Look at my “Items I Use” on the homepage for the instant read thermometer.

Garlic & Herb Boneless Pork Loin

There is nothing better then grabbing a deal at the grocery store.  I don’t know about you, but I constantly feel like I’m grocery shopping.  I get these ideas of something I want to make and no matter how much meat I have in my freezer I have to go out and buy something new.  I’ve never been good at couponing but I’ve been trying to take advange of local deals.  I got a boneless pork loin for so cheap I had to buy 2 of them, right?  I like to wrap up the extra one and put in the freesor for another time.  It’s always good to have a nice roast to make!

So, let me tell you about this pork loin.  I’ve never been a huge pork fan.  I think because I don’t like it with the pink tint, even though I know it’s safe to eat.  I also don’t like overcooked pork.  It’s super easy to overcook it. I bet most people overcook it and don’t even realize it.   My mom really likes pork, she loves pork tenderloin and the pork loin so  I have been making it more often.  I’ve just been switching up the recipes!

This pork loin recipe is one of my favorites.  It’s simple, flavorful and if cooked correctly so moist and tender. And the best part is the crispy top!  I’m a sucker for a crispy skin or crispy fat.

Garlic & Herb Boneless Pork Loin

4-5lb boneless pork loin
3 garlic cloves, grated or finely minced
1/2 T dried parsley
1/2 T Garlic & Herb Seasoning
2 t onion Powder
2 t salt
2 t pepper
1/4 cup olive oil
1 half sheet aluminum baking pan (optional)

Directions: Preheat oven 375.  In a small bowl mix together the olive with all spices and garlic, set aside.  Add pork loin to a oven safe baking dish, I use a throw away aluminum baking pan.  Add the pork loin fat side up.  Pork loin usually has a side with more fat, make sure that side is up.  Pat the pork down with a paper towel. (This will help get the crispiness I love)

Next, give that pork loin an olive oil bath. Rub the olive oil mixture into the pork making sure to cover the entire thing, make sure the top is fully covered.  Place in the oven, uncovered for 18-20 minutes per pound. You’re looking for 145-160 on an instant read thermometer. I personally still can’t get behind eating pork where it’s pink, but watch the temperature because you can overcook it quickly.  I like my pork to be glistening white when sliced. Good rule of thumb is to always start with less time as to not overcook the meat.  You can always put it back in the oven.

Once meat reaches your desire temperature remove from the oven and let rest 5-10 minutes before slicing.  Slice and serve.

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