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.
Prep Time 10 minutes mins
Cook Time 3 hours hrs
Resting Time 10 minutes mins
Total Time 3 hours hrs 20 minutes mins
Course Main Course
Cuisine French
- 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
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
Keyword BBQstake, cookingshow, DeliciousEat, foodlovers, gourmetcooking, grilling, RecipeoftheDay, SousVideBBQ, SousVideCooking, TriTip