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.
6 HOUR TRI-TIP MARINADE RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 6 hours 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.
- Heat grill to medium temperature.
- Place tri-tips on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.
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