Reheating Tri-Tip

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.

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

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. 

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.

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. 

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. ;;)

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.