Got them for $20, they both cook good. Here's them complete.

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[–] 1 point 8 hours ago (1 child)

I usually sous vide steaks. Amount for times and temps is a reflex.

I was mainly curious about the oven temp.

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  • I mean it depends on the cut abs the thickness. I usually do a reverse sear on mine. Smoker/oven @ 225-275F until 125F, then give it a quick sear (1-2 minutes a side) on high direct heat. If it's in the oven, use the broiler. If it's on the smoker, open all the vents fully and pray there isn't wind). A tri-tip takes maybe an hour and a half at 225F.

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