Reverse Seared Boneless Beef Roast
Get the products featured in this recipe in our "Savor the Season" BBQ box!
Reverse Seared Boneless Beef Roast Recipe
Rated 5.0 stars by 1 users
Category
Grill or Smoker
Cuisine
BBQ
Servings
2
Prep Time
30 minutes
Cook Time
1 hour
featuring Prime Time Buttery Beef Rub by PS Seasoning, Sure Shot Sid’s Original Gunpowder Seasoning & Horseradish Sauce by Terrapin Ridge Farms from our "Savor the Season" BBQ Box.
This is a great base recipe for making the perfect boneless beef roast. This recipe can be used on a NY Strip Roast, boneless Prime Rib, Top Sirloin Roast, or London Broil. Just follow the instructions and you are good to go!
Pitmaster Rosalie Pareja
Ingredients
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Prime Time Buttery Beef Rub by PS Seasoning
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Sure Shot Sid’s Original Gunpowder Seasoning
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Horseradish Sauce by Terrapin Ridge Farms
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1 Petite Boneless Strip Roast, Top Sirloin Roast, or Petite Prime Rib
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1/2 Stick Butter, salted or compound
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Salt
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2 sprigs Rosemary
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2-3 cloves Garlic
Directions
Trim hard fat and any hanging pieces from roast. Salt the roast and let sit uncovered in the refrigerator for at least 4 hours or overnight.
Remove roast from the refrigerator. Wipe off excess salt and season with Sure Shot Sid’s Original Gunpowder Seasoning followed by Prime Time Buttery Beef Rub by PS Seasoning.
Preheat your grill or smoker to 220 °F. If using a smoker, use hickory, oak, or cherry wood.
Smoke the roast at 220 °F until the internal temperature reaches 110 °F, about 2 hours.
Remove roast from your smoker and let it rest. Increase grill or smoker temperature to 450 °F while preheating a cast iron skillet on your grill or smoker.
Once your smoker reaches 450 °F, sear roast in the preheated cast iron on all sides. Remove from direct heat and add butter with 2 sprigs of rosemary and 2-3 cloves of garlic.
Baste with melted butter until the internal temperature reaches 135 °F.
Remove the roast, let rest, slice and serve with Horseradish Sauce by Terrapin Ridge Farms.
Recipe Note
Pro Tip: Save some for leftovers! Make the ultimate steak sandwich by layering this with caramelized onions and provolone cheese between two toasted slices of sourdough bread.
