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Last night I made tri-tip. Been a while! I cooked it SV for 8 hours at 128F then seared. Before bagging I added salt, pepper and some dill seeds. I also added 1 tsp of Sansaire Steak Aging sauce, which I haven't used in a while. But my wife wanted thin sliced leftovers to take to work in sandwiches for lunch, and that sauce adds that deli-carved roast beef taste. Served with a baked sweet potato (red yam) and butter, and salad. Cherry pie for dessert.
Last night I made tri-tip. Been a while! I cooked it SV for 8 hours at 128F then seared. Before bagging I added salt, pepper and some dill seeds. I also added 1 tsp of Sansaire Steak Aging sauce, which I haven't used in a while. But my wife wanted thin sliced leftovers to take to work in sandwiches for lunch, and sauce adds that deli-carved roast beef taste. Served with a baked sweet potato (red yam) and butter, and salad. Cherry pie for dessert.
