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Explore The PERFECT Tri-Tip Sandwich (Restaurant Quality at Home) with 24,196 views, 811 likes, and 38 comments. Experience the impact of this video content that has captured audience attention.

Been a minute since I’ve posted long-form but one of my goals this year is to be more consistent on YouTube! This video was fully shot and edited by me and I’d love to hear your thoughts on the style. Any feedback or recommendations are greatly appreciated :) Tri-Tip Baguette Sandwich with Horseradish Cream, Gruyère & Caramelized Onions Ingredients -1 large tri-tip (about 2–2½ lb) -Kosher salt -Fresh cracked black pepper -Garlic powder -Olive oil -1–2 tbsp beef tallow -2 tbsp unsalted butter -Fresh herbs (thyme and rosemary) -2 large yellow onions, thinly sliced -Worcestershire sauce -¾ cup sour cream -2–3 tbsp prepared horseradish -2 tbsp finely chopped chives -1–2 tbsp fresh lemon juice -Salt and black pepper, to taste -1 large baguette, ends trimmed -6–8 oz Gruyère cheese, sliced or grated -Arugula -Olive oil, for finishing -Fresh lemon juice, for finishing Instructions 1. Remove the tri-tip from the refrigerator and let it come to room temperature for 30–45 minutes. 2. Pat dry, then season generously on all sides with kosher salt, black pepper, garlic powder, and a light drizzle of olive oil. 3. Heat a cast-iron skillet over high heat until ripping hot. Add the beef tallow, then sear the tri-tip for about 3 minutes per side until a deep crust forms. 4. Sear the outer edges for about 30 seconds each to fully brown the exterior. 5. Lower the heat, add the butter and fresh herbs, and baste the tri-tip continuously for 30–60 seconds until aromatic. 6. Transfer the tri-tip to a tray or wire rack and place it in a 300°F oven. Roast until the internal temperature reaches 125°F for medium-rare. 7. Remove from the oven and let rest for at least 10–15 minutes before slicing. 8. While the steak rests, return the same skillet to medium-low heat and add the sliced onions. Cook slowly, scraping up the browned bits from the pan, until deeply caramelized. Finish with a splash of Worcestershire sauce and season lightly with salt. 9. In a bowl, mix the sour cream, prepared horseradish, Worcestershire sauce, lemon juice, and chopped chives. 10. Season with salt and black pepper to taste and refrigerate until ready to use. 11. Trim the ends off the baguette and bake it whole at 375°F for 5–7 minutes until lightly crisp on the outside. Remove and split open lengthwise. 12. Spread a generous layer of the horseradish sour cream on both sides of the bread. 13. Layer with sliced tri-tip and top with Gruyère cheese. Return to the oven until the cheese is fully melted. 14. Finish with caramelized onions, a handful of arugula, a drizzle of olive oil, and a squeeze of fresh lemon. Close the sandwich, press lightly, and cut into four portions. Music: Sneaky Line · Dan Ayalon The Mind Sweepers

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