Good afternoon,
Starting this week’s email with an invitation to do a rain dance. I’m pretty sure any dance with the correct intention will work, but if you want maximise impact you could try this choreography.
Thank you, we’re getting a little parched over here.
Reverse-searing meat
Reverse-searing is a grilling technique that cooks the meat on a low temperature until perfectly medium-rare, and then finishes it on a high heat for a bit of surface charring. The benefit is a more evenly cooked, more tender and better browned piece of meat.
It does help to have a thermometer to keep an eye on the internal temperature, which should be no more than 55C for medium-rare.
This cooking method works well with steaks 1.5 inch or thicker, like tomahawks and joints like picanha and, my personal favourite, tri-tip.
Generously season tri-tip and leave to sit uncovered in the fridge for 24 hours.
Bring to room temp and pre-heat oven to 100C-130C.
Put fat-side up into oven until the internal temperature hits 46C for medium-rare.
Transfer to a plate and rest for 30 minutes.
Grill over high heat to create a sizzling crust and get the internal temp to 50-55C, which should take a couple of minutes on each side.
Transfer to a cutting board and thinly slice against the grain before immediately devouring. There is no need to rest a second time.
Low Carbon Business
Trenchmore Farm has been featured in a series called Low Carbon Business in West Sussex, and you can watch more content of Andrew showing off his soils again, below.
