WAGYU Tri-Tip / 24 hours

(13)

The Homebody

California

Wagyu Recipe

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Take your BBQ to a whole new level with this tri-tip lover’s recipe. This recipe works for any type of beef but I recommend using a 2.5 lbs Snake River Farm Black Grade WAGYU trip-tip roast. This incomparable cut of meat is ideal for the long 24 hrs sous vide bath, which will render the fat in the marbling (giving the roast a flavor that cannot be obtained otherwise), and which will tenderize the meat to the point that you will feel it melt in your mouth. And because of its’ uneven shape, this method of cooking (sous vide) is the best - and probably only - way to cook it evenly. This recipe is perfect for a MEDIUM-RARE roast. But you may want to adjust the target temperature to taste: -Rare: 120 to 125 degrees F -Medium: 140 to 145 degrees F
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Ingredients for 6

  • 2.5 lbs Snake River Farm WAGYU tri-tip (Black Grade)

  • 2 tbsp Diamond Crystal Kosher Salt

  • 2 tbsp ground black peppercorn

  • 3 long sprigs of thyme cut in half

  • 3 long sprigs of rosemary cut in half

  • 3 large cloves garlic minced

  • 1/4 cup olive oil (enough to brush entire tri tip)

  • 3 tbsp of butter (Recommended: Black Truffle Butter)

  • Guerande sea salt (optional)

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 131ºF / 55.0ºC

  • Step 2

    Remove Snake River Farm tri-tip wrapping, rinse, and pat dry.

  • Step 3

    Trim the tri-tip to remove fat and silver lining.

  • Step 4

    Mix the salt and pepper and rub the tri-tip evenly with salt/pepper mix.

  • Step 5

    Place in bag with: - thyme; - rosemary; - minced garlic. Position thyme, rosemary, and garlic evenly on both side of the tri-tip. Vacuum and seal the bag.

  • Step 6

    Place sealed bag in Anova cooker and let the meat cook for 24 hours uninterrupted. Make sure to note starting time in case program gets interrupted.

  • Step 7

    After 24 hours, take bag out of cooker and place in an ice bag for 20-30 minutes. This will cool down the outer layer of the tri-tip and will allow you to get a better sear, without overcooking the tri-tip.

    • Finishing Steps

    • Step 0

      Start your charcoal grill for searing using 3/4 to 1 full chimney of coal.

    • Step 1

      After 20-30 minutes, remove tri-tip from ice bath, pat dry, and brush with olive oil.

    • Step 2

      Place on grill above flame and cook each side for 5 to 7 minutes or until obtaining desired bark (crispy dark layer of seasonings and flavor that builds on the outer layer of your bbq).

    • Step 3

      Remove tri-tip from grill and place on a cutting board. Sprinkle with butter and cover loosely with aluminum foil until the butter melts. I personally LOVE and recommend using black truffle butter. I find it to be the best match to any beef cut, but it has a very strong flavor which is not to everyone’s taste.

    • Step 4

      Slice against grain and serve. Sprinkle with Guerande sea salt to taste (optional).

    • Step 5

      ENJOY and remember to leave a review if you liked this recipe :-)

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131 F / 55 C Recipe Temp
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