Post by mightyspuds on Feb 1, 2019 22:23:00 GMT -8
Our goal is oven at +/- 250F and internal temp at 120.At that point turn off oven and let it rise to 137F.Thats the goal,but didnt quite work out as beef wasnt truly defrosted so i had to work on temps a bit...
Got this tri-tip,choice,for 2.77/lb.
Ceramic knife from Aldi's for 6.99.SUPER for trimming as very sharp
Trimmed.Extra trim saved for grinding into lean meat for burgers
More time spent trimming,better the roast comes out
The Rub.... 1 tsp black pepper 2 tsp dried oregano 2 tsp dried basil 1 tsp chili powder 1 tsp tumeric 1 tsp cummin 1 tbsp onion powder 2 tsp salt
Rub well on both sides and edges
Into very hot pan with a bit of oil,sear all sides and edges getting a crust,takes a few minutes
1 temp probe in meat,1 temp probe in oven for accurate oven temp,see how much it fluctuates as oven cycles on/off
Into 250F oven until internal temp 120F,then turn off until internal temp of 137....that didnt work,only reached 133F,so oven back on until 138f,oven off and out at 140F.Thats still pretty rare
If I had done 135F internal and shut off on a fully defrosted roast should have hit 140F without issues.
Let rest 10-20 minutes and carve,This was a 10 minute rest,juices stayed in.Cut into 2 sections as grain runs in 2 directions.Cut across the grain
"Make it your ambition to lead a quiet life, to mind your own business, and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."