Sous Vide Tri-Tip Perfection, Grilled to Glory (and a secret sauce)
We start with the sous vide method, a technique renowned for its ability to lock in flavors and ensure uniform cooking. By bathing the tri-tip in a precisely controlled water temperature, we allow it to cook gently, resulting in a steak that's tender, juicy, and full of flavor. After the sous vide does its magic, we move to the great outdoors for the grand finale - the BBQ. Grilling the sous vide-cooked tri-tip imparts that irresistible smoky flavor and creates a beautifully caramelized crust that's the hallmark of a great BBQ.
Ingredients
- 1 piece Tri-Tip stake
- 5 potatoes
- 2 sprigs of rosemary
- 2 garlic cloves cut in half
Sichuan peppercorn sauce
- 2 tbsp beef tallow
- 1 1/2 tbsp Sichuan peppercorn
- 2 tbsp shallots finely chopped
- 1 tsp Danish mustard Ramsløy
- 1 clove garlic
- 50 ml fortified wine
- 400 ml beef stock
- 300 ml heavy cream
Instructions
- remove the fat cap from the stake
- while the stake is in the sous vide
- season with sea salt and some freshly cracked black pepper
- flip it over and repeat the above step
- place it in a sous vide bag, add 2 of sprigs of rosemary and 2 garlic cloves cut in half
- double seal it up to avoid water coming in
- place it in the sous vide which is set at 53℃-128℉
- let it cook for a minimum of 2½ hours
Steak Fries
- wash the potatoes thoroughly and peel them
- cut them relatively big
- set your frier at 160℃-320℉and let them fry slowly, till they get slightly golden brown
- make sure to shake them, so that they don't stick.
- remove the fries once they are starting to get golden and a little bit brown on the edges
- put them on a cooling rack until we are ready with our TriTip, then you will give them the last fry
Sichuan peppercorn sauce
- in a pan running on low temperature add 2 tbsp beef tallow
- add 2 tbsp of finely chopped shallots
- let it sweat out and get translucent
- add 1 clove of garlic
- add 1½ tbsp Sichuan peppercorn to roast them until they release some flavours and aromas
- add 50 ml fortified wine, vermouth
- crank up the heat a little bit, so you can get that to evaporate
- when the wine is almost evaporated, add 400 milliliters of beef stock
- add 300 ml of heavy cream
- add 1 tsp Danish mustard, Ramsløy
- add a pinch of salt
- cook it until you get a short sauce trail
- turn off the heat cover it with a lid and then you will rewarm it when you are ready to serve
- open up the back of the sous vide bag and have some paper towel ready because you want to pat the stake dry
- make sure that you have a dry surface, because otherwise the sear is not gonna be very good
- leave the sous vide to rest for 8 to 10 minutes, so you don't get a gray zone around the edges
- preheat your barbecue with a mixture of olive pit briquettes and oak charcoal
- sear the stake on all sides
- once ready place it in a pan and cover it with aluminum foil to rest while you finish off your potatoes
Second Fry
- set you frier at 180 degrees and let them fry until golden brown
- ready to serve