We have now done the tri-tip five ways But we Sous Vide the bag to about 130 degrees and then after taking it out 5 hours later, dried it off and seasoned it up and flared up the grill. Melted butter & rosemary & garlic heated up and basted over the flamed tri-tip as we rotated it to get us a crust on it. Remove it and rest it 10 min. Slice against the grain and you will be almost upset at yourself for not doing this earlier in your life. I’m now doing two of these for Xmas eve because everyone loves it. Try it. You should get two. Save yourself the reordering process. It’s worth it.
