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.
Ingredients:
2lbs tri-tip, trimmed and cut in half if necessary.
2 tablespoons Razzle Dazzle
5 cloves of garlic, pressed
1/2 stick butter
Instructions:
Microwave 1/2 stick of butter until melted, about 1 minute. Press garlic into butter, add Razzle Dazzle seasoning. Mix well and set aside.
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.
Place in the fridge for 24 hours.
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).
Drain butter into dish, microwave the garlic butter liquid for 1 minute and set aside as dipping sauce.
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.
Slice the tri-tip across the grain, dip in the butter sauce and eat!
Enjoy!
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