Reheating Tri-Tip

robnybbq

Made a killer tri-tip last night but have half left.  What is the best way to reheat this without ruining it? 

BYS1981

It depends what you're eating it with, i make it with eggs and fry it up.

Foghorn

I keep my leftovers in ziplock bags.  When it is time to reheat, the key is moisture and (relative) patience.  Slice however much you plan to eat then put it back in the in the ziplock or whatever container you are using with a moist paper towel.  Put it in the microwave on 40% power for 2-3 minutes.  When it is done, wait a minute or two for the heat to distribute and then assess it.  Repeat in 1-2 minute increments (at no more than 50% power) as needed until it is warm and the steam/moisture has a chance to get the whole piece warmed up.  This prevents/minimizes the "part of the meat is hot and overcooked while part of it is still cold" phenomenon that is usually associated with reheating in the microwave.  The meat comes out moist and evenly warmed and if you stop at a temp of 135 or so it doesn't turn your perfect medium-rare cooked meat into a well-done dried out piece of jerky.

SmokeyPitt

I often just eat it cold .  It sounds weird...but I just think of it as roast beef.  

LadyGT

I would eat it cold because reheating it would just dry it out.

Legume

Cold in a sandwich or chopped in eggs or on nachos.

keepervodeflame

This is the technique I use and I think it works very well, and avoids the number one problem in reheating Tri Tip, drying out the wonderful moist nature of the cut. Technique:  Keep your left over Tri Tip in chunk form inside a zip lock. When your ready to make a sandwich (my favorite use) or anything else. Make some nice thin slices. Fill a sandwich size zip lock with water and pour it out. Place the Tri Tip slices in the bag, seal it,  and drop it in boiling water for a few minutes until the meat slices are heated through. This method keeps the meat moist not dry, and heats it evenly all the way through. Tri Tip makes amazing sandwiches with a nice crusty bread. 

Acn

Legume said:

Cold in a sandwich or chopped in eggs or on nachos.

I also do on salad for lunch, or in a lettuce wrap with salsa and grated cheese.

Carolina Q

I've never even seen a tri tip. However, I've had good luck with chicken breasts by slicing them and loosely wrapping in foil, then Into a 350ish oven for about 15 minutes.

fishlessman

slice thin, dip in hot au jux, place in crusty roll and enjoy french dip. how did you end up with leftover tritip, i would have to make a few extras to do that

robnybbq

It was only my wife, daughter and I eating last evening.  Have about half the tri tip leftover. 

I think I may try the boiling bag technique.

GATraveller

We always make sandwiches out of it cold with chimichurri

Skiddymarker

robnybbq said:

It was only my wife, daughter and I eating last evening.  Have about half the tri tip leftover. 

I think I may try the boiling bag technique.

One of the reasons we buy the whole roast (free range runs just under 2 pounds) divide it into two pieces - less leftover and it does two meals. 

If you have a water bath, one hour in the SV at 130º-140ª brings it out just like the first time.....

robnybbq

No SV here. 

I should have cooked a piece (or half) of it but we have enough frozen meat in the freezer that needs to go anyways.  I rarely fire up the Egg for a small meal for two let alone at all lately.

Wife saw a tri tip in the store so she picked it up and since yesterday was no kids sports/activities and no work day for me we decided to cook on the Egg.  Next time will probably be in April or May if I am lucky.

Cooked a hanger steak on the stove/oven a few weeks ago and it was not the same.  Not close to the Egg but it was what it was.

GrannyX4

I slice the steak in half length wise to make it thinner. Put it on a cookie sheet topped with pats of butter and into a 375 oven until warm. Not dry and it's MDSH favorite way to reheat his steak. ;;)

Zmokin

I usually thin slice cold for sandwiches, and enjoy French dip sandwiches.
But both the patient microwave method described above and the ziploc in hot water will work.
or slice it up, cook with gravy and serve over rice, noodles, or taters.  Add sour cream if you want it to be a stroganoff.  You could also stir-fry with veggies and noodles for an Asian flare.

Legume

Chubbs

Legume said:

Man I love hot beaver.

Judy Mayberry

I cut cold slices into 3/4-inch strips and make a creamy sauce to dip them into--with horseradish, or chipotle, etc. This is all part of green vegetable, potato, and meat dinner.

Nothing will bring back the just-cooked crusty outside and juicy interior. Just make it a different experience.

anton

Last one I cooked, I knocked the whole 3 lber down myself that day, oye! I nuke, or foil with some au jus in the kitchen box that makes heat. Or scramby eggs and tri-tip. Cold tri-tip sammies. Tri-tip nachos, tri-tip taco's.
:-bd

robnybbq

Ended up in a rush so I too out a frying pat - put in some olive oil.  Sliced the tri-tip and seared the cut pieces on the pan.  Came out OK.  still tender and flavorful (not like fresh cooked) but it worked.

Taco's would have been a great idea - next time.

cookingdude555

I do these all the time. I slice thin and make them in fajitas. I add the meat at the last moment.