Snake River Farms Tri tip - Fail!

stevez

Bought a tri tip from SRF and decided to do a reverse sear. Cooked indirect at about 275 up to internal temp of 120 and then removed platesetter and seared direct for a few minutes.  Pulled at 135 and let rest. Sliced and meat looked great but was very tough.  First time cooking tri-tip and honestly won’t do another.  I had marinaded a couple of hours with oil, garlic, salt, pepper and rosemary. Overall flavor was good. Just very tough.  Sliced on the thicker side so maybe slicing thinner would have helped. Is tri-tip always tough?  

StillH2OEgger

I think you're on the right path with the thickness of the slices and with tri-tip it's imperitive to slice against the grain, which can be tricky. It might be a tad overcooked (and I usually go longer with tri-tip than I would a strip steak, for example), but you should expect some carry-over cooking after taking it off after the sear. And yes, tri-tip is definitely chewier than some other cuts. For what it's worth, I'd definitely destroy that plate.

Legume

Tri tip has muscle grain that runs in two different directions, think of it like a riptide where two currents come together, so it needs to be cut while visualizing that.  Lost of pics on the internet if you google how to slice a tri tip. What I’m seeing is most of that was cut with the grain which is going to make it tougher to cut and chew. I’ll bet the small pieces from the ends of the tri tip were more tender despite being more well done.

TechsasJim

Like others have posted, it’s all based on the grain.  Looks like a very good cook!

I do tri tips almost weekly and before I season I check the grain and sometimes make little scores if the grain may be tricky post rub/cook.  

Don’t give up, keep going!

Wooderson

Tri tip is one of my favorite cooks. Sorry you had a bad experience.   Not sure what level you like to eat,  we're med rare here.   I inject with better than bullion and minors mix.  SPG and hot pepper rub.  Reverse sear and I pull at 110. Then fire until 122.  The above is correct,  slicing is everything on a tri tip.  I wouldn't give up on it yet.  Dip in au jus for extra flavor. 

Fwiw, I'd still smash that plate

stevez

Thanks everyone.  I bet it was how I sliced it and will research that more and try again. My wife is more of a medium level and I’m much more medium rare.  Probably a bit more over done and slicing technique.  I will try again!  Flavor was good!   Thanks. Steve

cmac610

As a born and raised Californian, probably my fav cut. Like others have posted, probably just cut with the grain on some of it. It’ll be really chewy if you don’t go against the grain. 

WeberWho

stevez said:

Thanks everyone.  I bet it was how I sliced it and will research that more and try again. My wife is more of a medium level and I’m much more medium rare.  Probably a bit more over done and slicing technique.  I will try again!  Flavor was good!   Thanks. Steve

You wife will be happy. Tri-tip is usually cooked best closer to medium rare - medium. I'd pull high 120's for internal temp and rest. (I'm a rare steak guy myself but not with tri-tip)

Corv

I like Tri-tip best for slicing thin and making sandwiches. Delicious! And if properly sliced, as others have said, it's not too tough.

I let it cool overnight in the fridge and slice it the next day in the meat slicer.

stevez

Thanks again all.  I’ll try it and appreciate the slicing guide!

DoubleEgger

Slicing against the grain is critical for all types of beef. It cuts the connective tissue into small pieces so it’s not tough. 

Stormbringer

I did an experiment some time ago slicing a ribeye with and against the grain, it's a marked difference between the two. 

Ozzie_Isaac

As others have said, slicing is key.  In Southern AZ tri-tip is a common cook here.  I do it hot and fast.  No reverse sear or smoking, etc.  season well, sometimes marinade, then hot and fast.  I also don’t serve slices, I dice it up and serve for tacos.

Money_Hillbilly

@stevez I also find Tritip a little on the chewy side even when sliced correctly.  I find it is the perfect candidate for the Sous vide for 10-12 hrs then a hard sear.  Perfect every time. 

wps456

I've never cooked a tri-tip so this may be worthless but could cooking it at a lower temp than 275 before searing help? When I do reverse sear, I'm usually cooking at about 160-180 and let it go til bout 120 which usually takes an hour or so on a ribeye. The food looks delicious by the way!!

stevez

Thanks for the feedback and suggestions!  

GrateEggspectations

Stormbringer said:

I did an experiment some time ago slicing a ribeye with and against the grain, it's a marked difference between the two. 

That’s really neat. Did you post it on your blog? If so, please share a link. 

Corv

Here's a tip if you've sliced the Tri-tip and the slices are too tough. Orient each slice vertically in front of you (that is, with one end towards you and the other away from you). Score it diagonally, so the scores are from the NW to the SE. Flip the slice about its long axis and repeat. The scores will be roughly perpendicular to each other. If you've scored it correctly, none of the scores will cut through.

It takes a sharp knife to do this.

flexfusion

I've cooked many try-tips and haven't found a tender one yet.  Yes, taste is there, but all have been too chewy.  I think it's an oversold cut of beef.  

Foghorn

I've been told that you have to go to 131-135 for a tri-tip to get tender.  With that said, as others have noted, it is not a ribeye or tenderloin where tenderness is concerned so you have to like the flavor of it and you have to cook and slice it right.  

It makes me wonder if it would benefit from a good long sous vide run.

stevez

I don't have a sous vide but I've been looking for a reason to get one.  I may have to try it again.  

redharley13

Since you are in Louisville, I like to go to Karems in norton commons and get a marinated tritip and grill that.  A little on the salty side but delicious.

stevez

redharley13 said:

Since you are in Louisville, I like to go to Karems in norton commons and get a marinated tritip and grill that.  A little on the salty side but delicious.

We used to buy these "beef triangles" at Karems in St. Matthews.  They closed quite some time ago and I wasn't aware they were open in Nortons Commons.  Will definitely give these a try again.  Used to love them!  Thanks.