Yes, I said ghetto....this is a recipe courtesy of David Chang's
Momofuku cookbook. So far I've made 2 dishes using his cooking techniques and they have both turned out amazing. For all of those who don't know what sous vide is, please read about it
here. I used a Tri-Tip cut and marinated in a soy sesame garlic concoction and 45 minutes later, it turned out perfect! My friend did an awesome job of maintaining the water temperature at 125 degrees F.....as seen in the picture--- her handiwork with the clip paid off!
I recommend to anyone, who loves meat, to try this technique! The meat was cooked evenly and was super juicy. Also a note, I seared this to be rare but of course you can sear it longer to medium rare. After enjoying this meal, I am thinking of getting my own sous vide machine and doing it properly....but what would be the fun in that?!!!
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| Sous Vide for 45 minutes at 125 degrees F |
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| Sear immediately on all sides until desired internal temperature. |
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| Let rest for 5-10 minutes and slice. |
