Recently I reviewed the Oliso Smart Hub Sous Vide cooker and loved it. The recipe below shows how precise temperature cooking can take a cut of meat that can often end up tough and chewy and turn it into a melt-in-your mouth piece of beef.
Sous Vide Tri-Tip with Cilantro Butter
Look at that perfectly cooked medium rare! The amazing thing is that it is that way in every slice, even the thinner ends of the cut.
Ti-tip is not a cut that you will find in every grocery store, so you may have to ask your butcher for it.
Spice the beef and put it into a vacuum seal bag.
Suck the air out.
And place into the water.
An hour later, take it out.
A very quick sear on a very hot grill will give you the grill marks that we all want to see.
Delicious!
Sous Vide Tri-Tip with Cilantro Butter
Prep Time: 20 min | Cook Time: 1 hr 30 min | Servings: Servings: 4
Ingredients:
One 2-pound tri-tip sirloin, about 2 inches thick, chilled
2 teaspoons kosher salt
2 teaspoons minced shallot
2 teaspoons lime juice
1 stick salted butter, softened
2 chipotle chiles in adobo—stemmed, seeded and minced
3 tablespoons chopped cilantro leaves
Vegetable oil, for cooking
Directions:
Preheat a water bath to 135°. Season the tri-tip steak with the salt. Transfer to a 1-gallon vacuum-pack bag and vacuum-seal. Submerge the bag in the water bath and cook at 135° for 1 hour.
In a bowl, mix the shallot with the lime juice; let stand for 10 minutes. Using a handheld mixer, beat in the butter, chipotle and cilantro at low speed until blended.
Light a grill or preheat a grill pan. Remove the steak from the water; let stand in the bag for 10 minutes. Remove the steak and pat dry. Brush the grill with oil and grill the steak over high heat, turning once, until browned and crusty, 2 minutes. Transfer the steak to a work surface; let stand for 5 minutes. Thinly slice the meat and transfer to plates. Serve the cilantro butter alongside.
Source: http://www.foodandwine.com/recipes/sous-vide-tri-tip-with-cilantro-butter
Rantings of an Amateur Chef 
Leave a Reply