The secret to this beautifully crusty, fantastically juicy steak is an equipment-free approach to sous vide, followed by a quick sear on the grill or in a pan. Get the recipe at Food & Wine.
If John Burroughs ever invites you to his home for a tri-tip barbecue, take my advice. Say yes! Burroughs is a master of the grill. In fact, I’ve counted four of them in his yard. But I’ll bet he has ...
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