Savory Reverse-Seared Split Strip Roast
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- Опубликовано: 27 ноя 2023
- We know you’re looking for simple steps, yet extraordinary taste! So, it’s time to meet your new obsession - the Reverse Sear Split Strip Roast. 🔥 Follow along for a flavor journey where a savory crust meets a juicy bite!
What You Need:
6 garlic cloves
1 shallot
3 tbsp. of canola oil
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
2 tbsp. Dijon mustard
1 Certified Angus Beef ® split strip roast (approx. 3 lbs.)
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That looks delicious.
Еще один отличный рецепт для выходных..Мне всегда нравятся ваши рецепты....Спасибо.👍👍Another great weekend recipe..I always love your recipes..Thank you.👍👍
Noice. As a butcher, it would be sacrilege to cut a strip like that, but what a great idea for cooking consistently and even cuts.
Would it make any difference to dry brine with salt only and then add the paste an hour or two before cooking?
Good question!
For what it's worth, coming from a butcher, dry brine could draw moisture out that may affect the consistency of paste, possibly your sear.
..but sear may not be affected since it's reverse sear method.
I always suggest seasoning shortly before the sear if grilling or on the pan..that salt drawing moisture out, will affect the sear big time..
Hmm. Might use on a chicken this weekend….
I have been making roasts for 30 years and I have learned a new way to make a roast now that I have a convection oven. Thank you for updating an older cook and giving me a new way to use my convection oven. Bless you!!😂😂❤.