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Sous Vide Tri Tip Steak

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    #16
    Originally posted by Reginald Carstairs View Post

    You should to finish off on the grill.
    Definitely. Or a hard sear in a skillet with butter or something. Straight out of the bag would be odd and maybe even offputting.

    Now im motivated to break out the sous vide machine, I haven't used it since I moved.

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      #17
      Some of the new grills have a searing grate. Otherwise a super high heat on the grill on each side quick or is PHM said sear in a hot pan each side untill you have a nice brown Millard effect.

      In a pan you want to use a high flash point oil and do not place the meat in it until you see it starting to smoke, that's when it's ready to sear the meat.

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      In memory of our Founder, Michael T. June 15, 1946 - February 26, 2017

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        #18
        I seared it.

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          #19
          Originally posted by stidgun View Post
          I seared it.
          Huh. I've never done a "steak" like a ribeye or sirloin, so maybe I won't now. I do love the tri-tips that way though.

          Every time I revisit this thread I crave beef. Looks like steak for dinner.

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            #20
            I didn't say is wasn't good. Was very good. But I don't think worth the effort.
            seared on grill, then slow to 135 my favorite.
            yes tried reverse sear..same.

            lots of juice lost in bag (myoglobin)
            thinking next try I'll pour juice on sear pan, then add to steak.

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