Tri tip sous vide with teriyaki marinade

  • Ingredients

    1 kilo Black Angus Tri Tip

    8 tablespoons teriyaki sauce

    4 tablespoons soy sauce

    Murray River Salt

  • Preparation

    Clean the meat.
    Mix the ingredients for the teriyaki sauce and the soy sauce.
    Vacuum the mayor piece together with the sauce in a sous vide bag.
    I cooked the meat for 6 hours at 53 degrees sous vide.
    Prepare the Monolith to 250 degrees direct heat.
    Remove the tri tip from the vacuum bag and grill both sides directly until they have a nice sear. We don't need to pay attention to the core temperature today, as the meat has already been sufficiently heated by the sous vide cooking.
    Then just remove the mayor from the grill and carve into slices.

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