I did a Tri Tip in the Sous Vide today and used a different recipe:
Smoked Paprika Tri Tip
INGREDIENTS
1 grass-fed tri tip roast
1 Tbsp smoked paprika
1½ tsp coriander
2 Tbsp dried oregano
1½ Tbsp fresh rosemary, chopped
2 garlic cloves, minced
1½ Tbsp sea salt
2 tsp black pepper, ground
1 Tbsp tallow for searing (I did not have tallow, so I used lard)
INSTRUCTIONS
Add all spices to a medium sized mixing bowl and combine thoroughly creating the rub.
Liberally coat tri tip with the rub ensuring an even coating overall.
Let it rest on the counter to allow it to come to room temperature.
Heat a large cast iron skillet over high heat for 5 minutes.
Once hot, add tallow to skillet and sear tri tip for 5 minutes per side or until a nice crust develops.
Place tri tip in vacuum bag and Sous Vide for 6-8 hours at 130° (Medium Rare).
Normally, I sear the meat after taking it out of the bath, but since I seared these before the bath, I skipped the post-bath sear.
It was very tasty!
After applying the rub:
After searing:
In the Bath:
After the Bath:
All sliced up:
