Tri-Tip
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 8
Tri Tip, 4-5 lbs
SPG
Directions
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Step 1
Set SV to 131°F/5 hrs.
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Step 2
Pat Tri-Tip dry and trim.
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Step 3
Season generously with SPG, vac seal, and drop into SV.
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Step 4
Remove from bag, pat dry.
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Step 5
Ice bath in fridge for 30 minutes
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Finishing Steps
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Step 0
Lightly coat each side with Kewpie mayo and drop into screaming hot CI skillet. Sear for about 2 minutes per side.
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Step 1
Let it stand for about 5-10 minutes off the heat before slicing up and serving.
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Step 2
Skip the first two Finishing Steps and go to next step if doing Raclette.
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Step 3
Pat dry and thinly slice/prep for raclette plates.