I've been using sous vide with tri-tip for two reasons: Most of mine are frozen and it's a great way to defrost and also bring the meat up to temp before reverse searing, and when they're not frozen just to bring the meat up to temp before reverse searing. I have not been using sous vide to tenderize the meat.
But the other day I put a non-frozen Tri-tip in for 8 hours to see what the effect would be. Omg! Wonderfully tender tri-tip. This will be my new way, but next time I'll try 24 hours, which is what I've done with chuck.
Tri-Tip is just made for sous vide. I sear mine at the beginning, then into the sous vide, and finally finish with a sear. The initial sear gives the whole Tri-Tip a wonderful flavor that permeates the meat during the sous vide treatment and the final sear gives the Tri-Tip that nice little crust.
Tri tip is not really a tough cut. I think 24 hours is way too long. Longer sous vide cook time doesn't necessarily equal more tender meat.
Chuck is a tough cut, it does benefit from a longer bath.
I do tri tip 2 - hours.
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