This was the best home-cooked steak I’ve had, including a sous vide steak I tried a few weeks later. Super flavorful, perfectly cooked. The trick is the reverse-sear, which Kenji describes well.
My butcher had Colita De Cuadril, instead of Tri-Tip, which was also just an unbelievable cut of beef. I’m sure the Tri-Tip is also great, but this cut would be worth seeking out.
|Emily’s Rating||Chris’s Rating|
|8 / 10||8.5 / 10|
|Dish||Santa Maria Style Colita De Cuadril|
|Recipe Source||Serious Eats|
|Difficulty||3 / 10|
|Time to Complete||~1 hour|