Beef tri tip
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NYT Cooking: With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it w...
Seared Sous Vide-Style Tri-Tip Recipe
Seared Sous Vide-Style Tri-Tip - teal a chef technique without the fancy equipment: This is Nick Kokonas' trick for cooking sous vide at home. The tri-tip roast cooks slowly and gently in a sealed bag submerged in barely hot water, resulting in luscious, juicy beef. It’s then grilled until nicely charred and rested for 10 minutes before slicing and serving.Recipe on Food & Wine
NYT Cooking: The recipe for the beef is based on a simple and not terribly expensive roast of beef, crusted in a sort of dry rub that is rather more tropical than what you find in most parts of New England, save those inhabited by the great John (Doc) Willoughby, who was the executive editor of Gourmet until that magazine’s demise. Willoughby has championed the intersection of ...