I am cooking a private dinner for 14. Americana themed, surf and turf is what they asked for the main entree. I want to cook bison. The only cut I could find in town in time was a tri tip. $15 per lb. So $60 later, roughly 4 oz. per person.
I want a perfect medium rare. Tender/melt in your mouth bites.
How do I obtain that maximum tenderness texture. How long do I sous vide for? Is there a significant difference between beef and bison?
I have 24 hours to play with the protein. And I'm open to any suggestions.