Reverse-Sear Roast Beef

Name: Reverse-Sear Roast Beef
Prep time: 15 min
Cook time: 90 min
Total time: 120 min
Yield: 10
Ingredients: 1 tri-tip or top loin roast (about 3 pounds); 2 sprigs fresh rosemary; 2 cloves garlic, minced; 2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1/2 teaspoon ground coriander; 3 tablespoons olive oil, divided; Flaky salt, for serving (optional)

Recipe GLPR9cb2a19d1d7d0d

Main Course

120 min

367 cal

Servings: 10

Oven

Stovetop

SNAP eligible

A perfectly cooked reverse-sear roast beef featuring a tri-tip or top loin roast seasoned with fresh rosemary, garlic, and warm spices. The beef is gently roasted in a low oven until it reaches a safe internal temperature, then finished with a quick high-heat sear to develop a golden, flavorful crust.

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Ingredients

1 tri-tip or top loin roast (about 3 pounds)

2 sprigs fresh rosemary

2 cloves garlic, minced

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon ground coriander

3 tablespoons olive oil, divided

Flaky salt, for serving (optional)

Directions

Remove the roast from the refrigerator 1 hour before cooking to bring it to room temperature. This ensures even cooking throughout.
Pat the beef dry with paper towels. Combine the kosher salt, black pepper, ground coriander, minced garlic, and rosemary sprigs in a small bowl.
Rub the spice and herb mixture all over the surface of the roast, pressing gently to help it adhere.
Preheat your oven to 250°F. Place a heavy-bottomed roasting pan or Dutch oven in the oven to preheat it.
Add 1 tablespoon of olive oil to the hot roasting pan. Carefully place the seasoned roast in the pan.
Roast the beef uncovered in the 250°F oven for 60 to 75 minutes, until a meat thermometer inserted into the thickest part of the roast reaches 145°F (the safe minimum internal temperature for whole cuts of beef).
Remove the roast from the oven and transfer it to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute.
Heat the remaining 2 tablespoons of olive oil in a large heavy skillet over medium-high heat until it just begins to smoke.
Carefully place the rested roast in the hot skillet and sear it for 1 to 2 minutes per side, until a golden brown crust forms on all sides. Do not move the meat while searing to develop a proper crust.
Transfer the seared roast to a cutting board and rest it for 5 minutes before slicing. Slice against the grain into desired thickness and serve with flaky salt on the side if desired.

Comments

Grocery List Plus Editorial Staff4

The reverse-sear method is solid, but the stated 120 minutes omits the initial resting period—this recipe realistically needs 3+ hours total from fridge to plate if you start with a cold roast. Beef, rosemary, garlic, and basic spices are universally available at any Charlotte grocer with no special stops required. Cost per serving runs high because a quality roast suitable for reverse-searing is $12–16 per pound, though that's inherent to the cut, not the recipe's fault. This is a weekend showpiece for company rather than a weeknight meal—it demands passive attention during low-temp cooking but then active timing during the final sear, and it reheats poorly once sliced, so leftovers work only as cold sandwiches.