DIRECTIONS

1. set your sous vide for 128°

2. trim as much fat from your tri-tip as you see fit

3. salt trimmed tri-tip with kosher salt or smoked salt

4. vacuum seal tri-tip & place in 128° sous vide bath for 5 hours

5. after 5 hours, remove tri-tip from sous vide & season with Holy Cow

6. after seasoning sets up on the tri-tip, sear on 500° grill for 2-3 minutes on each side(leave the lid of your grill open to prevent over-cooking the tri-tip. We’re simply going for a sear on the grill)

7. finishing internal temperature should be between 130° & 133°

8. be sure to slice against the grain for a better bite