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Wagyu Tri-Tip Suggestions?

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cssmd27
cssmd27 Posts: 345
in EggHead Forum
Picked up a wagyu tri-tip today and was looking for suggestions.

I was considering an indirect, low cook up to about 115, then a direct sear to slice for some roast beef sandwiches.  Any other thoughts?  It's too big for our 3 person household, so I want to do something where the leftovers will be useful.
Dallas (University Park), Texas
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  • Hans61
    Hans61 Posts: 3,901
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    Reverse sear on a tritip always a good idea :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • FarmingPhD
    FarmingPhD Posts: 845
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    Standard at my house is to reverse sear.  I also mix up aus jus from a packet and use that to cook any slices to further level of done to meet the satisfactory food safe requirements of whoever else is eating with us.  Save the aus jus and use it for reheating leftovers by heating the aus jus on the stove and dropping slices in long enough to bring up to an acceptable temp.
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  • northGAcock
    northGAcock Posts: 15,164
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    I have found that slicing leftover TriTip is almost as good as the original meal. I don’t like to reheat as I Love the mid rare and don’t wish to further cook. I eat it cold and love it. On occasion, my pups get a piece...... B);)
    Ellijay GA with a Medium & MiniMax

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    Run me out in the cold rain and snow
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  • YukonRon
    YukonRon Posts: 16,991
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    Invite me.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • JNDATHP
    JNDATHP Posts: 461
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    275* to an IT of 117 and then a high heat reverse sear is what we do here in the west. Sometimes a little beef stock injected is nice, too. 

    The section in the middle will most likely be rare which allows steaks to be reheated in a pan with a little kosher salt in the pan. 
    Michael
    Large BGE
    Reno, NV
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  • blasting
    blasting Posts: 6,262
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    Pre-smoke on egg.  Sous vide.  Then seer.

    Agree with @northGAcock on the eating cold.  I could eat a pound of it for a nighttime snack off the cutting board.  Hard to beat a good TT.
    Phoenix 
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  • GATraveller
    GATraveller Posts: 8,207
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    http://eggheadforum.com/discussion/1158581/santa-maria-tri-tip-and-argentine-chimichurri/p1

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
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    2 Large
    Peachtree Corners, GA
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