Well I did the Tri Tip Sammiches fri night. The thing I did different is to have my butcher tenderize the tri tip. It was outstanding. The sammiches were made with fresh French bread, smoked Gouda and Baby swiss. Didnt need anything else with that DP Raising the Steaks on the meat. I still seared it in both sides but it cooked a lot quicker being tenderized. The family loved it. Sorry no pics, I got home late and everybody was hungry. Pics next time because they are already talking about "next time". I think the next time I will tenderize it myself, it was a little beat up from the butcher but it was tender and tasted outstanding.