Tri-Tip

Author

Kym Frankovelgia

I come from a huge Italian family so, food is a big deal to us! Once I learned about the Sous Vide method, I’ve been going nuts with it. Food is love and perfectly cooked food is the loviest.

Prep Time: 00:10

Recipe Time: 05:00

Temperature : 129F / 53.9C

Ingredients

• Untrimmed, full fat Tri Tip roast
• Montana steak seasoning
• Brown sugar
• Butter
• Good olive oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 129.0ºF / 53.9ºC.
2. Generously coat the entire roast, top and bottom with Montana steak seasoning.
3. Generously press brown sugar all over the roast, top and bottom.
4. Vacuum seal and placed in the sous vide water covered for 10 hours

1. Remove the roast from the water bath and it is at this time that you trim that thick coating of fat and silver skin from the cooked roast.
2. Get a cast iron skillet nice and hot with good olive oil.
3. Once again, coat the entire roast with the Montana steak seasoning and a generous amount of brown sugar.
4. Flash fry that delicious thing for a couple of minutes on each side. After you flip it once add butter to the pan and continue frying.
5. Remove from the skillet and let rest for at least five minutes.
6. Add more butter to the pan and scrape all the delicious bits from the bottom and of the sides. This will make a very delicious gravy.