Pop Quiz Time

[AZ Fogey]

There is one multiple choice question, and it has only one correct answer.

Was the trip-tip above:

a. Seared while it was frozen and then cooked low & slow?

b. Cooked reverse sear method?

c. Cooked the good ol' fashioned way, right over the coals?

d. Cooked sous vide and then seared?

[AZ Fogey]

In reality, a., b., and d. are clearly possible answers, but the correct answer is a. Seared while it was frozen and then cooked low & slow. Since I fell into this technique completely by accident, it's become my absolute favorite way to do steak. The results are as good as or better than any high-end steak house I've ever been to.

[Porkies]

I'm going with D

[AZ Fogey]

Sure you are.

[Mr. Bones]

I got it right, Woo Hoo!!!

Question: Did ya pull it out, let it start sweatin a bit outside to git yer seasonins to adhere?

Reckon, if I was doin it blind, I'd give it a few mikes on a plate, etc., flippin it...get a lil moisture goin on...

Beautimous cook; any chance of a sear pic?
I'm just always wantin to learn, amigo!

Cain't find no tri tip in these parts, but answers go into my database...

[AZ Fogey]

@Mr.Bones - Sear it, put in on a plate, it's already covered in melted butter, dip it into the butter bowl, and the rub sticks to that on the meat. Here's a pic of the sear.

[Mr. Bones]

Thanks, saw th seasonin in yer jus, was wonderin bout yer technique.
Appreciate yer sharin with us, Brother!

[Potkettleblack]

I’m going with A.

[AZ Fogey]

Right on!

[Potkettleblack]

Texture of the inside meat was what suggested it to me. But lucky, too.

[Mr. Bones]

Texture was also crucial in my assessment.

[JCGrill]

I'd have guessed A simply because you've been taking about that method lately. Not to take anything away from it, that looks killer.

[AZ Fogey]

I wasn't sure anyone was paying attention. 😁 Good call.