AmericanMainGluten-Free

Reverse-Seared Beef Roast for a Group

Name: Reverse-Seared Beef Roast for a Group
Prep time: 10 min
Cook time: 3 h
Yield: 8-10
Cuisine: American
Ingredients: 5 lb tri-tip, picanha, top sirloin roast, or boneless rib roast; 2 tbsp kosher salt, or enough to season generously; 1 tbsp coarse black pepper; 1 tsp garlic powder; 1–2 tbsp neutral high-heat oil; Optional: chimichurri, horseradish cream, or red-wine sauce

A foolproof method for a large beef roast: cooked low until edge-to-edge rosy, then finished with a hard sear for a deeply browned crust. Works with tri-tip, picanha, sirloin, or rib roast.

Prep

10 minutes

Cook

2-3 hours

Serves

8-10

Jump to recipe 🖨 Print recipe

Ingredients

Units

Instructions

1
Salt the roast 4–24 hours ahead and refrigerate uncovered. Before cooking, season with pepper and garlic powder.
2
Heat the oven or smoker to 250°F. Place the roast on a rack over a sheet pan, with the fat cap facing up when using picanha.
3
Cook until the center reaches 118–122°F. Begin checking after 75 minutes; a 5 lb roast often takes about 1½–2½ hours depending on shape and starting temperature.
4
Remove the roast and rest it for 10–20 minutes while heating a grill, broiler, or cast-iron pan as hot as possible.
5
Lightly coat the exterior with oil. Sear every broad surface for 60–90 seconds, and render the fat cap until deeply browned.
6
Stop cooking at 128–130°F for medium-rare. Rest 10 minutes, then slice across the grain. On tri-tip, the grain changes direction, so divide the roast where the grain turns before slicing.

🖨 Print recipe