Poor Mans Prime Rib Tri-Tip Sous Vide 24 HOURS

Tri-tip roast or steaks are a top pick for Californians and for good reason.
It has a ton of flavor. It has more flavor than most cuts of beef.
The tri-tip comes from the bottom sirloin portion of the steer/cow

The technique of sous vide cooking is a French technique used by many fine-dining restaurants. Very simple indeed, you place your meat into a plastic bag, and seal, removing as much air as you can.
Place the immersion circulator/(heat probe) into a heat-safe container. Set the temperature and timer and your meat will never overcook.
This the magic of sous vide cooking

🧂 Seasoning is the main challenge most learn after a few costly mistakes.
I'll show you the masterclass technique to season your meats/beef perfectly every single time

Salt Ingredients:
2 T Sea Salt
1 T Himalayan Sea Salt
1 - Black Hawaiian Salt - Substitute what you have or like.

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