The crispy crust holds in the juicy, moist meat on the inside. Sliced thin or thick, the reverse seared picanha rules the cutting board.
You’ll be stealing crusty, juicy slices straight from the cutting board of this rich and smoky wood-grilled Santa Maria Tri Tip basted in a vibrant mop sauce.
Reverse-searing has taken over the grilling community, for a good reason. Practically fool-proof, this process of slowly cooking steak and searing at the end give provides edge-to-edge medium rare beef with a crispy crust on the outside.