I mean it depends on the cut abs the thickness. I usually do a reverse sear on mine. Smoker/oven @ 225-275F until 125F, then give it a quick sear (1-2 minutes a side) on high direct heat. If it’s in the oven, use the broiler. If it’s on the smoker, open all the vents fully and pray there isn’t wind). A tri-tip takes maybe an hour and a half at 225F.
i promise i'm not [just] being an asshole, but cook it to internal meat temperature, not any specific time
I usually sous vide steaks. Amount for times and temps is a reflex.
I was mainly curious about the oven temp.
I mean it depends on the cut abs the thickness. I usually do a reverse sear on mine. Smoker/oven @ 225-275F until 125F, then give it a quick sear (1-2 minutes a side) on high direct heat. If it’s in the oven, use the broiler. If it’s on the smoker, open all the vents fully and pray there isn’t wind). A tri-tip takes maybe an hour and a half at 225F.