Sous Vide Tri Tip

[snadamo]

Well as luck would have it, the birthday girl (Mom) wasn't feeling well and canceled our party. However, we still had Tri Tip

Oakridge Santa Maria Seasoning and SV bath @130 for 3 hours

Out the bath she comes

Yet an even more pleasant looking piece of meat pat dry and ready for sear

FIRE! Torched this one for like a minute each side, and made sure to get the sides too.

All nice and toasty

Center cut...I think I did okay

All slicked up and ready to eat

MY plate...basic meal but the potatoes and corn were on point. The steak was so tender....probably the laziest/easiest steak I've ever made. Looks like we'll have to order another tri tip for the actual party.

Thanks for looking!

 

[ssv3]

That is perfection Adam. Plain and simple.

 

[bowhnter]

Very nice, Adam.
I think you may have bought a Picanha too? It will be as good or better!

 

[Itsdone]

I love sous vide for its precision, but i always find it lacking in flavor with beef no matter how its finished. Chicken breast is a different story.
Well, chuck roast is the only exception.


As for Tri-Tip, a quick sear on a crazy hot grill, then tented in a boat low and slow produces the most tender and flavorful Tri-Tip you will ever have. And the juices in the boat makes the best au jus you will ever have.

 

[4ever3]

Good LAWD!!!

 

[ModelMaker]

Good.
Ed

 

[Big George's BBQ]

YUM. Looks and sounds amazing. That there is GOOD EATS

 

[JAKs Q & brew]

Do you always finish with the torch or do you use any other finishing steps?

 

[cowgirl]

Looks delicious, Adam!

 

[snadamo]

Very nice, Adam.
I think you may have bought a Picanha too? It will be as good or better!

I do have a picanha in the freezer! I may have to get another one for the number of poeple coming over.

 

[snadamo]

Do you always finish with the torch or do you use any other finishing steps?

Actually this was the first time using a torch. Full disclosure, I had no charcoal and didn't want to use my gasser. I will say it was SUPER convenient. We had a lot of stuff going on at the house, so to be able to trim season, SV ,and sear relatively hands off, was great. However, I don't think you can beat a sear from lump or charcoal.

 

[bonz50]

I've got to find tri-tip somewhere so I can try it.

 

[creek bottom]

BEAUTIFUL!!! :clap2:

 

[Get’n Smokey]

Nice work man

 

[Stingerhook]

Nailed it Adam.

 

[Happy Hapgood]

Perfection!

 

[airedale]

Do you think 3 hours was enough to have a tenderizing effect? I have never cooked a tri-tip.

 

[JCBII]

Wow, that looks very very good. And the slices look so tender!

 

[snadamo]

Do you think 3 hours was enough to have a tenderizing effect? I have never cooked a tri-tip.

It was a prime cut, good intramuscular fat, and I think 3 was plenty for tenderness. I have heard people go longer, and I'd like to try it some day.

 

[airedale]

It was a prime cut, good intramuscular fat, and I think 3 was plenty for tenderness. I have heard people go longer, and I'd like to try it some day.

I am just getting into this. I did some NY strips for 3 hours/125deg and didn't think that made them any more tender. I also did a couple more for maybe 9 hours at 125deg and did think they tenderized a little bit/about the right amount.