Quick question. I'm going to reheat and sear a tri-tip later today that I SV'd over night for 12 hours @ 131. This is an experiment to see how we like the taste and texture compared to our usual way of cooking indirect @ 275-300 for 20 to 25 minutes per side and then searing directly over charcoal. I've cooked 100's of TT's my way over the years and my family is wondering why the change. I'm doing the SV'd way because of the reviews that a lot of people said was good. I'll let you know what we think. So, after the 12 hour soak, I put it in an ice bath for 30 minutes and then into the frig. This is my question on reheating before the sear, would you put it back in the SV bath @ 131 for 30 minutes or so, or bring it up to that temp. on the indirect side of the charcoal grill and then sear? Thanks in advance for your response.
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I would put into SV at 120-125* for an hour and then sear. Bringing all the way back to 131* and the searing would probably over cook it. I will be curious how you all feel it turns out texture wise. I’ve never SV’d more than 6.5 hours before chilling and searing. -
Having also done over a hundred or more TT’s, but never SVing one, I’d opt for reheating by SV rather than indirect. More precision with the SV. TTs are uneven pieces of meat. With the SV, the whole TT will hold the temp you set. With indirect, the the thinner sections on th TT can get over done as the thicker part of the TT comes up to temp.
FWIW…..Comment
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I actually like to reheat on the Grilla, to add some smoke to it. Then throw a sear. We’ve done the tenderizing with sous vide, it can take an hour of 225* smoke, and a minute or two of sear.
same idea as bringing it up to 110-120 via sous vide, drying off, and searing.Comment
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I don't think you saved yourself much time. Reheating the TT will probably take several hours, and you really don't want it back to 131 prior to searing in my opinion. Hard to sear without picking up 5 degrees or more. If doing SV, I go at 131 for a few hours, then chill just a bit to where the searing brings it back up to serving temperature.
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Be interesting to hear how you like the texture after 12 hours. Did one 5 hours was very happy. I think I would let set out of the cold for at least and hour before finishing it off.Comment
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So here's the test results. Dry brined overnight, night before last then seasoned with Worcestershire, SPG and Hardore Carnivore Black and SV'd for 12 hours starting 6 PM last night. Ice bath for 30 minutes this morning and into the frig. Reheated this afternoon at 3:30 for 1 hour @ 125. re-seasoned with the Black, then seared on PK360 with some Red Oak chips for a total of 3 minutes a side flipping every minute for the first 4 minutes and then at 30 second intervals.
Taste and mouth feel were very good. These were Costco's prime TT's. Smoke flavor was noticeable but not as strong as it is when cooking my regular way, which was expected. I would do it this way again when timing or next day cooking was needed.
So here's the reason for the test, I'm doing 3 more SV'd this evening for a dinner tomorrow and timing is an issue. I have to have these done by 4:45 PM and packed up to leave my house by 5 PM to drive 30 minutes to the dinner sight. Then carve them up to serve at around 6 PM.
Our church does a dinner once a month for a group of 15 to 20 homeless people that we have been working with for some time. I've done pulled pork, pork tenderloin, Mississippi pot roast and several different other dishes in the past, but have always wanted to a TT for them. The SV'd method will work well for this. I always make a shallow cut in the TT'S to mark where I'll cut into two pieces and then to also mark where I'll cut across the grain. These are also Costco's prime ones, only a dollar a pound more than their choice ones.
Last edited by wrgilb; March 22, 2024, 08:41 PM.Comment
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Please pass the plate over here. And don’t expect anything left when I pass it back. Looks almost perfect.Comment
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Looks good! I think I would have brought back to temp with your low and slow approach, to get a little more smoke on it. You get the benefit of the tenderness then the added smoke, or the SVQ approach. But it looks really good!
and leftovers should be really good too!
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those TT’s look prime+, I was thinking the initial cook for 1-2 hours would be fine.
Hope you guys have recovered from the storms this winter! I spent 20 years in your hood.Comment
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Well here's all that left from the 3 TT's for our homeless friends dinner last night. They really enjoyed it. Some had never had TT before and some had said it had been quite awhile since they had had some. Had a couple of older guys come back for 3rds. It's great to cook for people that appreciate and like what you cook. This is from the most marbled prime TT, doing the 12 hour SV, ice bath, re-heat 9 hours later and seared.
Last edited by wrgilb; March 25, 2024, 08:39 AM.Comment
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Beautiful! I've done a number of TT's this way now, typically in the SV for about 8 hours, starting in the morning, then cool down on the countertop while still in the bag for a little while, during which the IT typically drops ~10F. Remove, pat dry, hit with some seasoning, and sear to our preferred final of 131-132F/55C over coals. Always just so, so good.
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