Tri tip?

RRog17

Sear first or reverse sear?

SGH

As long as you do your part, you will get near identical results. With that said, chose any road that you want. They will lead you to the same place. 

SGH

FWIW-You have a tad more control over the internal finish temp if you forward sear. 

northGAcock

I sear on the front side.....enjoy you dinner.

Ivanhoe

I echo SGH's words, but I sear on the back side....no right or wrong to me on this one...

SGH

Ivanhoe said:

I echo SGH's words, but I follow northGAcocks method....no right or wrong one on this....

On tri tip, I usually forward sear just because it's a little easier to hit the finish temp. 

Ivanhoe

You're too quick SGH! I had to edit my post after I realized I am the opposite of You and northGA's method.

SGH

Ivanhoe said:

You're too quick SGH! I had to edit my post after I realized I am the opposite of You and northGA's method.

They both work near identical as long as you keep your eye on things and do your part. It's a win win either way my friend. A lot of times what determines how I do it is how dirty the setter or stone is, and if the mini has lump in it for searing. I'm getting pretty lazy so I usually take the easiest route. Pretty sad isn't it. 

Durangler

I reverse sear with great results.
Like others have said, you determine the results.
Use your instant read thermometer 

SoCalTim

I always forward sear, but if I was gonna reverse sear, what I would do is to keep the cook temp below 250 and actually closer to the 225 mark.

When I was about 10 degrees from my ultimate finished meat temp, I would pull and sear.

When you reverse sear, you have (as mentioned above) to be really careful with the higher cook temps, as when it come time to sear the tip, it's way too easy to overshoot your temp unless your a seasoned pro of which i'm not.

mahenryak

And a hot water bath (sous vide) works great, too.  Then finish by searing on the egg. That's the way I have done my last two tri tips.  I know this wasn't your original question but the unusual shape and varying thickness of the trip tip really lends itself to this method.

RRog17

Thanks all for the info. I've never done tri tip. Never done anything sous vide either.  How's that work? I guess I need to quit cooking the same stuff over and over!

mahenryak

RRog17 said:

... Never done anything sous vide either.  How's that work? ...

I didn't mean to throw you off, but basically, you use a temperature control unit in conjunction with a suitable container such as a pot or cooler to maintain a constant temperature for a few hours and then sear.  Ideally, you vacuum seal the meat and then submerge.  The advantage is you have great control over the finish temperature for ALL of the meat and the same degree of doneness throughout the entire thickness of the meat.  I happen to own the Anova temperature control unit but there are other popular choices that others use, such as Polyscience. 

northGAcock

How did the Tt turn out?

RRog17

northGAcock said:

How did the Tt turn out?

Really good! Pics in new thread.