Step 2: Preparing the Meat for it's Hot Tub Bath

Tri-tip is one of my favorite cuts of beef.  It's relatively lean and if cooked and sliced properly is tender and flavorful.

I like to trim all of the fat that I can off the outside of the roast.  This is an especially important step since I'm preparing my meat sous vide, so the fat won't render the same way it would in a pan.

Once your meat is trimmed, pat it dry with a paper towel and apply the rub using your hands.  Cover the entire roast using all of the rub, pressing it into the meat.

This looks sooooo good. I think I'll have to make this for my boyfriend soon. :D
just be prepared for him to fall even more deeply in love with you
Clearly, <strong>NatePotate </strong>and I are of the <a href="http://www.instructables.com/id/11-unusual-uses-for-coffee/step6/meat-rub/">same mind</a>.
That sounds really good right now!

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