Reverse-searing takes the guesswork out of grilling steak, rewarding you with a juicy, perfectly cooked slab of beef every time. (via nytimes)
1 large or 2 small wood chunks or 1 1/2 cups wood chipsFreshly ground black pepper1. If using wood chips, soak in water for 30 minutes. Set up your grill for indirect grilling and heat to 250 degrees. Clean and oil the grill grate.
4. Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high. Tips: Tri-tip, the triangular or boomerang-shaped steak cut from the tip of the sirloin, is also sold as Newport, Santa Maria, triangle and bottom sirloin tip. This technique also works with any thick steak, such as top round, sirloin or picanha or three-finger-thick porterhouses and tomahawks.Reverse-searing can be done on a charcoal or gas grill, but it’s easier to smoke with charcoal.