SOUS VIDE TRI TIP COOKING TIME RECIPES
SEARED SOUS VIDE-STYLE TRI-TIP RECIPE | FOOD & WINE
Steal a chef technique without the fancy equipment: This is Nick Kokonas' trick for cooking sous vide at home. The tri-tip roast cooks slowly and gently in a sealed bag submerged in barely hot water, resulting in luscious, juicy beef. It’s then grilled until nicely charred and rested for 10 minutes before slicing and serving. Slideshow: More Steak Recipes
Provided by Food & Wine
Total Time 2 hours 30 minutes
Yield 4 to 6
Number Of Ingredients 7
Steps:
- Heat a large pot of water until it registers 134° on a digital probe or candy thermometer. Season the roast generously with salt and pepper. Rub all over with the thyme and garlic and transfer to a large, BPA-free resealable freezer bag. Add the butter and seal all but 1 corner. Gradually lower into a large bowl of water until nearly all of the air is pressed out, then seal.
- Add the bag with the roast to the pot and cook at 134° until an instant-read thermometer inserted in the thickest part registers 130°, about 1 hour and 45 minutes; reseal the bag using the same procedure as above, if necessary. Adjust the heat as needed to maintain the water temperature.
- Transfer the roast to a cutting board and let rest for 5 minutes. Scrape off and discard the thyme and garlic.
- Light a grill or preheat a skillet. Pat the roast dry with paper towels, then brush with oil and season lightly with salt and pepper. Cook the roast over very high heat, turning once, until nicely browned all over, 5 to 7 minutes. Return the roast to the cutting board and let rest for another 10 minutes. Thinly slice the meat against the grain and serve.
SOUS VIDE TRI TIP RECIPE - TOP SOUS VIDE
Sous vide is great for tenderizing the usual toughness and chewiness of tri-tip due to its long muscle fibers. This sous vide tri-tip recipe calls for cooking the tri-tip for a long time at a low temperature.The tri-tip will be paired with roasted potatoes, also in this recipe.
Provided by Mark
Categories Main Course
Prep Time 30 minutes
Cook Time 240 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Let's start with the potatoes as they'll need to rinse for a bit. Wash and brush the potatoes, and cut them into wedges.
- Place the wedges in a bowl running under a cold water flow in the sink.Let the potatoes rinse for 15 minutes until ready to roast. Preheat the oven to 180°C / 356°F for the potatoes.
- Meanwhile, set the sous vide cooker to 58°C / 136°F to preheat the water.
- While the water's heating, let’s prepare the beef tri-tip.
- Insert the tri-tip inside a vacuum bag, and add the thyme.Be careful to not put too much thyme, since it has a very strong flavor.
- Add the olive oil to the tri-tip inside the bag and seal the bag.
- Put the bag in the sous vide container and let it cook for 4 hours.
- 1 and a half hours before the tri-tip is ready, place the potatoes inside on an oven dish and sprinkle them with the vegetable seed oil.
- Put the potatoes inside the oven and roast at 180°C / 356°F for about 30-40 min.
- When the tri-tip is ready, take it out of the vacuum sealed bag. Dry the tri-tip.
- Put the skillet on high heat and sear the tri-tip on all sides.
- When ready to eat, slice the tri-tip and enjoy with a delicisou side of roasted potatoes.
- (For a special Stuffed Tri-Tip recipe, follow the steps below from the point of the tri-tip finishing cooking)
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