Reverse Seared Tri Tip Rump Tail

Serves:
3-6

Prep: 30 mins
Cook: 4 hours

Difficulty Level:
Easy

Pairing: Birra Moretti Premium Lager

Ingredients

Meat:


For the rub:

  • 2 x tablespoons of rapeseed oil 

  • 2 tablespoons of coarse sea salt

  • 2 tablespoons of coarse black pepper

  • 1 tablespoon of onion powder

  • 1 tablespoon of garlic powder

  • 1 tablespoon smoked paprika

  • 2 teaspoons ground coriander

Method

The Prep

  1. Lift your Tri Tip Rump Tail out of the fridge at least 1 hour before cooking, allowing it to reach room temperature

  2. Remove all packaging

  3. Heat your oven or BBQ/smoker to 140ºC 

  4. Pat the beef dry with some kitchen roll

  5. Score the fat cap with a sharp knife, (try to avoid going into the red meat)

  6. Rub the rapeseed oil evenly over the Tri Tip Rump Tail with your hands

Seasoning 

  1. Throw all the seasoning ingredients listed into a small bowl and mix well

  2. Take time to massage the seasoning mixture into the Tri Tip, don’t forget the sides!

Cooking 

  1. Place the seasoned beef onto a roasting tray, or your BBQ with heat deflectors in place

  2. Cook or smoke until the internal temperature reaches 46ºC internally

  3. Wrap in butchers paper or foil and allow the meat to rest for around 30 mins, bringing the temp up to around 54ºC internally

  4. Heat your BBQ or cast iron skillet to a searing hot (add a drop of water, if it dances before disappearing then it’s ready!)

  5. Unwrap the beef and sear on all sides until you achieve the perfect colour.

Devour

  1. Slice against the grain

  2. Keep the crusty best bits for yourself!