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Tri Tip, Sous Vide Style
Basscat
Posts: 803
Tri-Tip @ $4.99/lb., Labor Day weekend! Sous Vide at 131.5 for 6.5 hours, salt, pepper and a couple cloves of garlic in the bag. Chilled, dusted with DP Raising the Steaks, and seared on the Medium.
I don't think I need to buy expensive steaks any more, this is really good beef!
I don't think I need to buy expensive steaks any more, this is really good beef!
Comments
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Gotta try this. Thanks for sharing!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
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2 Large
Peachtree Corners, GA -
Looks likes a winner! Difference from grilled tori tip you felt was key? I love SV. Looking for your opinion.Sandy Springs & Dawsonville Ga
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Grilled, even reverse-sear, will never be medium rare from edge to edge, and sous vide make it a little more tender, I think. Works for me.bgebrent said:Looks likes a winner! Difference from grilled tori tip you felt was key? I love SV. Looking for your opinion. -
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How did you like the Flavor?
My attempts at Tri tip Sous Vide have resulted in PERFECT doneness/appearance, but lacking in flavor IMO. Next try I may leave it seasoned in the bag for several hours before I begin the water treatment. Maybe it will penetrate a bit more.South SLO County -
Spot on. Nice cook!
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