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Posted on 12/29/21 at 10:39 am to AlxTgr
Reversed these filet's for twenty minutes at 225 degrees.
Posted on 12/29/21 at 10:47 am to Potchafa
Yum.
I just use sous vide because it's so easy and fool proof.
I just use sous vide because it's so easy and fool proof.
Posted on 12/29/21 at 12:12 pm to AlxTgr
quote:
I just use sous vide because it's so easy and fool proof.
I RS if I want a smokey flavor. Otherwise it is sous vide for me.
Posted on 12/29/21 at 1:15 pm to TDTOM
I reverse seared a tri-tip for Christmas. I dry brined it for 24 hours with plenty of Kosher salt and then cooked it on a 225 - 250 degree Weber kettle for about 40 minutes until the internal temp was 120 - 130ish (it was not an even cut). I then fired up a fresh chimney of coals and got them red hot and seared the tri-tip for about 2 minutes on each side (turning every 30 - 45 seconds). I then rested it under some foil with a pat of butter or two on top for about five minutes and sliced thinly and served with a simple horseradish sauce.
Turned out amazing.
Turned out amazing.
This post was edited on 12/29/21 at 1:16 pm
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