Rosemary/thyme sous vide tri-tip
(2)
Perfect medium-rare tri-tip, cooked 24hrs and then finished with a hot cast iron pan.
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Perfect results in a few simple steps.
Ingredients for 6
Kosher salt
Pepper
Rosemary
Thyme
Garlic
Directions
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Step 1
Salt and pepper all sides of the tri-tip. Place 5-6 cloves of garlic, 2-3 sprigs of rosemary and thyme into the bag. Pre-heat to 131F and cook for 24 hours
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Finishing Steps
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Step 0
Pre-heat your pan with a high-smoke point neutral oil (canola works well). Pat the meat dry (as dry as possible, moisture is the enemy of a good crust) Wait until the oil is smoking slightly and sear until a crust is formed. Approx 1 minute per side. Don't forget the edges!