What's better than an enormous Live Fire Ramen Bowl??! Probably nothing! Chef David livefirerepublic transformed the leftovers from this incredible tri tip roast into an entirely new meal (scroll back through our feed and get the recipe!) The secret? Breathe new life back into leftover steak and there's only one way to do this properly: While the tri tip was rested for 1 hour to relax and return near room temperature, the grill was prepared in 2-zone fashion to approx 275F and a water pan was placed below the indirectly heated grill grates. Once the coals were ashed over and water began to steam, the meat was placed atop the cooler grill grates and water pan and the grill lid was closed. The steak was intermittently turned and rotated until the internal temp read 110F, then removed from the heat, rested for a few moments, and carved. It's just that simple! This ramen bowl was then loaded to the brim with piles of upcycled, finely sliced tri trp, dressed over a bath of beef stock ...