Bought online from Alpine Butcher, this American Wagyu tri tip was a great value. I cut off the tail end and food saved it for later, and got a look at the marbling.
Sous vide for 5 hours at 131 (between medium rare and medium) with SPG, rosemary, and thyme, then got a great crust using cast iron over a charcoal chimney. I was impressed with the low amount of liquid loss following Kenjis methods – worked really well!
Last picture is of leftovers – seared on the bottom side, it was really great when re-cooked to a higher temp the next day, and had a more intense flavor. Went amazing with the sauces.
by WhiskeYoda
4 Comments
You forgot to post your address!!!
What the sauces?
[deleted]
I know cooking/taste is subjective, but am I the only one who thinks steak in the SV tastes…off…?
I keep thinking I must be doing something wrong, but wondering if anyone else knows what I mean.
I love my SV for other things, just not red meat.