Reverse-Seared Beef Roast for a Group

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

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 1 1/2-2 1/2 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.