Reverse searing tri-tip is a good option. Most grilling aficionados call for searing steaks or other meats over a high temperature first to get a browned crust. Reverse searing involves cooking ...

Beef prices are at an all-time high. As a result, those restaurants that are open have heavily tilted their menus toward ground beef consumption. Grocery store shoppers are also buying a lot of ...

5. When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 ...

If you’re grilling, set the roast aside at room temperature for two hours. When you’re ready to cook, place the tri-tip on a well-oiled grate over a medium hot fire. Cook for about 15 minutes ...

or until it reaches an internal temperature of 135 degrees. Rake down and spread the hot coals from the wood in the smoker to form a bed. Either place the tri-tip directly on the coals and cook ...

This beef tri-tip roast is tender ... Let it rest for 20 to 25 minutes. The temperature will rise about 10F during this time. 9) While the roast rests, increase oven temperature to 475F.

Reverse-seared tri-tip may be the tastiest ... you first cook the steak slowly — for 30 minutes or so — at 250 degrees, the temperature used by pit masters to barbecue brisket.

Air frying creates juicy, tender steaks with a nice sear, making it an underrated cooking method. Ribeye and New York Strip are the best cuts for air frying, but tri-tip and top round also work well.