Seared Sous Vide-Style Tri-Tip Recipe HEAD TOPICS
Seared Sous Vide-Style Tri-Tip Recipe
10/22/2022 12:30:00 AM No fancy equipment is required for this tender perfectly cooked sous vide-style trip-tip
Source Food & Wine
No fancy equipment is required for this tender perfectly cooked sous vide-style trip-tip The secret to this beautifully crusty, fantastically juicy tri-tip roast is a simple technique that replicates sous vide cooking at home. 4 tablespoons unsalted butter, cubedExtra-virgin olive oil, for brushingDirectionsHeat 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. Read more:
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