Since I always want to try out new cuts of meat, I decided to buy a Jack’s Creek Black Angus Tri Tip. The mayor’s cut (as the Tri Tip is still called) is a cut between the rump and the walnut and was so popular in America that it was usually reserved for the best customers and the mayor.

I marinated it in a teriyaki sauce and then put it into the sous vide cooker for a bath. After giving it a proper roasting on the monolith, the taste experience was complete. The meat was super tender and juicy, plus the Asian touch of the teriyaki sauce…. Awesome. The meat can absolutely keep up with traditional steaks. I can only recommend it to everyone.

We had basmati rice with roasted cashew nuts as a side dish. I find that rice always goes best with Asian dishes. Have fun trying this yourself!

Preparation:

  • Clean the meat.
  • Mix the ingredients for the teriyaki sauce and the soy sauce.
  • Vacuum seal 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 branding. We don’t need to pay attention to the core temperature, as the meat has already been sufficiently heated by the sous vide cooking.
  • Then just remove the mayor piece from the grill and carve it into slices.