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Fancy Tri-Tip Experiment- We treat it like a Filet Mignon

Perfect garlic butter, flame-torched Tri-Tip indoors.

We wanted to take the best grilling beef and give it the steakhouse treatment. This is challenging considering that tri-tip is tougher when cooked rare/medium rare but it wins in beefy flavor. If you want to know how it turned out, watch the video.

Below are step-by-step instructions to recreate a fancy tri-tip. At the end of the day, I would still prefer it grilled but if you want a new way to cook a trip-tip it’s definitely worth a shot.


2lbs tri-tip, trimmed and cut in half if necessary.

2 tablespoons Razzle Dazzle

5 cloves of garlic, pressed

1/2 stick butter


  1. Microwave 1/2 stick of butter until melted, about 1 minute. Press garlic into butter, add Razzle Dazzle seasoning. Mix well and set aside.

  2. Trim the tri-tip (if necessary), cut it in half at where the grain changes directions (in the middle of the tri-tip). Place in food saver bag, add garlic butter mixture, and seal. *You could use a freeze-zipping bag, place the tri-tip in a bag, submerge in water, then, leaving the mouth of the bag above the water, seal the bag.

  3. Place in the fridge for 24 hours.

  4. Prepare sous vide to 131F - medium rare - 138F medium. Place the bag of tri-tip in the water bath and cook for 3 hours (2 minimum, 4 maximum).

  5. Drain butter into dish, microwave the garlic butter liquid for 1 minute and set aside as dipping sauce.

  6. Pat the tri-tip dry and using a butane torch, char the tri-tip on all sides. You could place it under a broiler or pan fry in vegetable oil. Or even toss it on the grill to sear it off.

  7. Slice the tri-tip across the grain, dip in the butter sauce and eat!


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