u/FUCK_CAPTCHAS

Did tri-tip for the first time in the sous-vide.

Admittedly did very little research before cooking and chose 137 for 6 hours. Did salt, pepper, garlic powder, paprika in the bag and then seared on cast iron.

The texture was a bit too soft for me - I think in the future would drop down to 4-4.5 hours or so. Taste was spectacular and the leftovers actually were arguably better than fresh off the cast iron.

For a pretty reasonable price for USDA prime Tri-Tip I would certainly try again!