What's your favorite tri-tip temp?

[SmokingPat]

I like tri-tip, but think it tends to be on the tougher side, even with a decent piece of meat and slicing it against the grain. I attribute that to my wife wanting rare/medium-rare doneness.

I cooked one the other day in an oven bag. Nervous, I temp'd it partway through the cook, and it was 140-160 deg! I quickly removed it from the bag, let it rest, and served it with the juices. Although well-done in color, we both decided it was very tender.

What temperature do you like tri-tip to be? Is medium a better temperature for this cut?

[ecowper]

I take mine to 130F indirect, then sear at the end, rest for 5-10 minutes, then slice. That generally gives me the top end of medium rare at the thickest point all that way out to medium+ at the thinner ends. My wife and I both like the outcome, but each working on different parts of the tri-tip.

[McFlyfi]

This is how I do it. Medium plus at the thinner ends for the DW, and medium minus in the middle for me.

[ecowper]

The other thing I will point out is that the Tri-Tip is NOT a steak or a rib roast. It’s not ever going to be tender like that. Enjoy the Tri-Tip for what it is, great cowboy food.

[GolfGeezer]

I do sous vide at 131* for 6.5 hours, then sear on my gasser's IR burner. Always tender and juicy. If I wasn't doing SV, I would do it indirect on a grill until 125*-130*, then sear to get it to medium-rare. Tri-tip is a tougher cut, so some form of low-n-slow cooking to an internal temp like you would cook a good steak will work well.

[bbq_esq]

I’ve been using this method as well. I’m finding most sirloin cuts really benefit from the SV time. I’ve also done reverse sear but no wood, don’t much like the smoked steak flavor.

[Troutman]

Me and the GolfGeezer are on the same wavelength. SV 131* for 6 or so hours then incinerate. I will say that using some choice cuts I've picked up can get rather tough. I tend to go for the well marbled prime cuts when I can find them.

Used to get these at Costco almost all the time a few years back but they have since disappeared. These are the ones I'm talking about done SVQ.

[bbqLuv]

Don't tell Troutman but that looks perfect.
That is PBR good.

[fzxdoc]

You bring up the wisest of recommendations: choose good meat to start with. Although sous vide can often make a tender silk purse out of a sow's ear, it's the marbling that helps with choosing the best bath time.

[bbq_esq]

If you have one, Wild Fork has some really nice primes at a very reasonable price. At least near me, they are the only game in town so it’s fair to me at least.

[Purc]

I don't have a SV, so I do a reverse sear on my Kettle and SnS. Indirect to 85 temp and flip. At 115 to 120 temp, remove and get the SnS blazing hot and then sear both sides, temp abt 125 to 130 temp pull it and let the temp carry over to 135 or so. I love my steak to MOO when I cut it so rare it is! Always thin cuts against the grain. I tried hanging a tri tip on the Bronco and I didn't like it so it stays reverse sear on the Weber Kettle and SnS.

[barelfly]

This is the temp I use as well.

[Smoked Transistors]

+1 and i like to add a tad of either Oak, Pecan or Mesquite while searing

[johnec00]

I've gotten prime tri tip from Wild Fork 6-7 times now. Similar to GolfGeezer and @ Troutman, I SV-sear. My DIL is Brazilian and prefers a little less rare, so I go with 134º for 6 hours, then torch sear. These prime tri tip have always been excellent and reasonably priced.

[bbq_esq]

I have been thoroughly impressed by the WF prime tri tips.

[randy.56]

Did one Sunday. SV 131 for 5 hours then sear on PK with grill grates flat side up. To 140, nice

[TripleB]

I pull my TT’s when the thickest part of the roast is ~128-130d. Tent just long enough to get the sides on my plate, then carve.

I front sear my TT’s rather than SV or rear sear. The reason I do this is because the only thing I can really influence (other than over/under cooking) is the surface of the meat. I can’t do anything with internal marbling, tenderness of the meat, etc. I had some medium TT’s that were very tender and some med-rare TT’s that were tougher. You give up a bit of controlling the meat surface with SV and rear sear.

You SV and rear sear grill masters Drive On! Do what you love and love what you do.

[TripleB]

randy.56 oh sorry, I don’t SV. I’m a front sear guy.

[randy.56]

TripleB Alright front sear guy, what the rest of your CA secret. You front sear then? Oven? pellet grill? Drum? Gasser? how long, what temp. asking for a friend.

[TripleB]

randy.56 My recipe, with all the directions, is under the recipe section for beef. https://pitmaster.amazingribs.com/fo...rilled-tri-tip

[smokenoob]

I smoke at 225° to 120° IT, then sear to 130° IT on IR burner. IT usually goes to 135° while being cut. Just did one the other day.

[bbqLuv]

You done good.

[randy.56]

Oh ya, go to wine i see, my wife does not like em that rare, but I do. is that some kinda horseradish on the side/

[smokenoob]

randy.56 yes! a dab of horseradish on the side! My wife likes the end pieces that are more done, works for both of us! Her end pieces were already served.

[Redwng]

I usually do a reverse sear, smoke in my LSG at 220 until 110 internal and then sear on the Weber kettle flipping every 30-40 seconds for 90 seconds total on each side.

[DaveD]

Add me to the SVQ cadre. I do about 8 hours at 130F/54C. It's perfect for TT because the irregular shape is no longer a factor, every bit of the meat is the same temp. Searing won't affect that except for at the very tippy-tips, from my experience (which is vastly less than what many of you have, I know!). And they come out melt-in-mouth tender. Best of all worlds IMO.

With this one, even the tippity-tip was perfect. I got one more of these Prime TTs left...!

[randy.56]

Nicely done

[smokenoob]

Wow! That does look incredible! If my wife didn’t request more well done tips, I would do it that way. I’ll have to sneak one in when she is visiting her mother….. 😇

[DaveD]

smokenoob You can still do it this way - just dial in the temp your wife prefers.

[Livermoron]

I put mine on the rotisserie until about 110-115 and then sear it and let it rest until about 130-135...

[Bkhuna]

My poor rotisserie is so neglected. I need to show it some love.

[fzxdoc]

Nice approach!

Kathryn

[Purc]

I need to try your roti method on a tri tip as well as picanha this year.

[Santamarina]

I do tri-tip reverse sear with an oak fire. Slow to 115°F IT, then get that fire blazing hot to sear. I try not to take it over 130°F IT.

My experience says the more well done the tougher, but it can be a finicky cut even when perfectly cooked and sliced. Only Hope then is thinner slices.