First mix together the spices into a small bowl. I think these three ingredients make an outstanding yet simple little dry rub. Once the rub is mixed, rub it all over the top round and let it sit while you prepare your grill.
I'm no Photoshop artist; pardon me. But I tried to put together a diagram showing what I mean by removing the "grey band." We've all see long cylindrical beef tenderloins in the grocery store or big warehouse stores. They are long cylindrical cuts of meat about 4 inches wide and at least a foot or two long. The above photo shows what the inside of a beef tenderloin would look like. The above drawing would be representative of a slice of the cylinder, which would actually be a filet mignon medallion. The tenderloin on the left is what you would get with the conventional grilling method: searing the roast first and then bringing the meat up to temperature with indirect grilling. The tenderloin on the right is what you allegedly get with the reverse sear method: a nice char (shown by the small black line) and then a pink juicy center. Notice how the grey band disappears with the new method. Interesting. You also can get a better sear this way because supposedly the best sear you can get will come from a dry (not wet) cut of meat. Indirect cooking first will remove some of the moisture from the exterior of the roast giving you a more dry exterior to sear. Ok - enough of the scientific grilling lesson; let's get back to the photos and recipe!
I wanted to remove the roast from indirect heat when it hit 110 degrees F. Since I know that I want to eat the roast beef when the temperature is about 130 degrees I figured that the direct sear and the resting time would bring it up about 20 degrees. Take at look at these roast beef internal cooking temperatures to decide what temperature to cook your roast beef. You'll need to adjust your indirect cooking time accordingly.
During the end of the indirect cook I tossed a handful of unlit charcoal into my fire. I did this so that when it was time for direct cooking the heat would be more intense. The picture above shows the roast sitting over direct heat. As with any meat I didn't want it sitting over a hot direct heat for more than 3 minutes per side so I set a timer and gave each side 3 minutes. After all of my direct heat searing the internal temperature was 127 degrees. I then wrapped it tightly with foil and after 10 minutes it was at 135 degrees. Not bad!
A shot from after the resting period.
The meat slicer came out for this meal. I enjoy using the meat slicer when there is a large amount of meat to slice. Cleaning it can be rather cumbersome so for smaller roasts I'll just use a knife. Look how juicy this roast is!!!
Above is my roast beef sandwich. It was fantastic! So the results are that the reverse sear works well. This was a really juicy roast. Will I use the reverse sear on a smaller NY strip steak? Probably not. But this is a very handy tool for cooking a larger roast such as a top round or a beef tenderloin.
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By John Thomas
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