Savory Reverse-Seared Split Strip Roast

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.)
Find the full recipe here: www.certifiedangusbeef.com/re...
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[@okiepita50t-town28]

That looks delicious.

[@user-rd8me6pv5i]

Еще один отличный рецепт для выходных..Мне всегда нравятся ваши рецепты....Спасибо.👍👍Another great weekend recipe..I always love your recipes..Thank you.👍👍

[@adrianturner9170]

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.

[@steveg1559]

Would it make any difference to dry brine with salt only and then add the paste an hour or two before cooking?

[@seansulli4]

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..

[@hambogumble4123]

Hmm. Might use on a chicken this weekend….

[@carolmkuehn1986]

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!!😂😂❤.