How thin is too thin to reverse sear?

[jumbo7676]

I got a Porter Road delivery yesterday (my first from them). Was planning to reverse sear a tri-tip (also my first time with this cut) this weekend, but I'm not sure that is the best way to go, as it is a little less than 2 lbs and not as thick as some other tri-tips I have seen.

I don't have a measurement on the thickness and am not currently home to get one, but at what point does a reverse sear become the best way to go instead of just regularly searing both sides without the low temp cooking beforehand?

I want to be clear that this is in no way a complaint about the size of the tri-tip I got from Porter Road. It is exactly as advertised. I just want to make sure I am honoring that fine piece of meat by cooking it as best I can, especially since I have no experience cooking tri-tip.

[JPGators17]

3/4 inch thick is on the very thinnest end. I've found that the meat will tell you when it is too thin. if you can't stick your probe in at an angle and have it sit there without falling or sagging over, the cut is too thin.

[mountainsmoker]

I have never done anything less than 1 1/2.

[texastweeter]

everything is bigger in Texas...except taxes

[texastweeter]

JimLinebarger my wife did a semester in Longview...until se shacked up with me at the early age of 19. East Texas Basketracks are small. gott go iut west or down south.

[JimLinebarger]

texastweeter LeTourneau?

[texastweeter]

JimLinebarger ETBU

[Attjack]

Go for the reverse sear on that tri-tip. Just make sure you don't start the sear too late. Also, there is nothing wrong with searing up front.

[JoeSousa]

I reverse sear their tri-tips all the time and they turn out great. Maybe pull them a few degrees less than you would with a thicker cut (115 or so it what I shoot for) but I have never had a problem reverse searing their tri tips.

[JimLinebarger]

+1

[IowaGirl]

I think the question is more about whether you should cook the tri tip using indirect heat + sear versus doing a sear only. I will do a sear-only on thin cuts of meat -- 3/4" or less -- because the sear time is pretty much all that's needed to cook the center of the meat to the desired internal temperature.

I get better results on anything thicker if I do an indirect cook first to bring the center close to my target followed by a brief sear to brown the outsides, flipping often.

So basically what Attjack said -- either sear up front and then go indirect or cook indirect first and then sear. Whichever you prefer. And I also agree with his advice to not bring the internal temp up too high before starting the sear if you do a reverse sear.

Here's Meathead's article on the subject: https://amazingribs.com/more-techniq...-cook-low-slow

[Rod]

I've done reverse sear on 3/4" thick steaks with great success. Maybe even slightly thinner.

[Troutman]

Here's an optional approach. Looking at that piece of meat, the tail looks to be the thinnest obviously. I would cut the tail end off and have both a thick and a thin end. Reverse sear as you would normally do with both pieces, the thin one will obviously cook quicker, just pull it, tent it with foil while you finish the thicker end. Good luck and let us know the results !!

[Spinaker]

I am in that 3/4" camp. Anything else gets full flame.

[RichieB]

How about sous vide, shock and sear.

[jumbo7676]

Don't have sous vide.

[Troutman]

The Spinaker method ....

[Spinaker]

Pretty much 😎