Sous vide for Tri-Tip

[mgaretz]

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.

[Jerod Broussard]

A high quality tri-tip like Waygu is mouth watering after only 3 hours at 131-ish.

[CeramicChef]

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.

Here's to great cooks!

[Jerod Broussard]

"""Tri-Tip is just made for sous vide"""

Tru dat! Tru dat!

[ribeyeguy]

One of these days I'll figure out what sous vide is.

[Ernest]

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.

[Papa Bob]

ok folks I need some info do you need to spend a lot on a sous vide unit and how much can you put at one time with the "home model "

[CeramicChef]

I like my Anova that I got from Amazon. Really a first rate unit for all I've done. No problems. Check the Anova website for special deals. Enjoy!