Even my failures are edible - Tri Tip

Philicious · July 2012

Ok. I bought the most expensive tri tip that I could find because we do not get tri tips much around here. Only $9.49/lb. No high fructose corn syrup though. Started with the Santa Maria recipe but ended up only using the spice rub (which we thought was a bit too salty) (did not baste, I guess, because I couldn't figure out how to do that on a reverse sear). Did a reverse sear with a direct raised grid, dome temp at about 400. Cooked to 120 internal. Lowered the grid and cranked it up. Internal was around 132 by the time the dome was 600. Put her on for 90 seconds each side. Internal after the 3 minutes of sear was 142. Rested for 10 minutes and internal rose to 155 but was down to 150 when we sliced it.

Thanks to NOLA and the others who chimed in on the reverse/direct sear et al.

chuff · July 2012

That is a lot of carryover. Did you foil it while it was resting?

Philicious · July 2012

yes. should i not foil next time?

chuff · July 2012

No. It will be much better with less carryover cooking if you skip the foil. You want it to be cooling some during the rest, and there is more than enough mass there to keep it from getting cold.

chuff · July 2012

never mind

ribnrun · July 2012

I said in your other post too, slice against the grain, it will be more tender. I personally have better luck searing first.

bigphil · July 2012

@Philicious sounds good , are you in philadelphia i was just at a butcher shop he has tri-tips under $8 a pound

Even my failures are edible - Tri Tip

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