Sous Vide Tri-tip

Aquacop · November 2013

Was wondering if anyone has used this method for the tri-tip and wouldn't mind sharing a recipe. I have a great cut that I wanna cook soon.

Cheers

jtippers · November 2013

I had a lot of luck with a recipe a couple of weeks ago... Here is the thread:

http://www.eggheadforum.com/discussion/1158614/tri-tip-success-w-pics#latest

jtippers · November 2013

Oh... Duh. Never mind, you said sous vide. This was reverse seared. My bad... $:\$ ">

Aquacop · November 2013

@jtippers Thanks anyway!

Aquacop · November 2013

@jtippers in case I don't get a good recipe for sous vide, what was the rub you used on the reverse sear?

jtippers · November 2013

GATraveller

Santa Maria Dry Rub:

4 garlic cloves finely minced (almost puree)

1/4 cup packed light brown sugar

1 Tbsp Kosher Salt

2 tsp Cumin

2 tsp Smoked Paprika

2 tsp Chili Powder

2 tsp Black Pepper (freshly cracked)

3/4 tsp Cayenne

I mixed all of the above and rubbed evenly.

NibbleMeThis · November 2013

I haven't done one but I bought a bag of 6 tri-tips at Costco. I have done one raised direct and one reverse sear. I am planning on doing one sous vide this Saturday. Will let you know how it turns out.

Little Steven · November 2013

I have a small bottom round in the sous vide from last night for Friday dinner. Tri tip would be awesome I think.

allsid · November 2013

I wonder about length of time on a try tip for it to be tender. I am guessing a 130-135 based on preference, but it would be fun to make it so tender you can cut it with your mind-

Aquacop · November 2013

@allsid that's the big question, I'm not sure how long to leave it in the bath.

Lit · November 2013

I have done them and am not a fan. I like to put mine in at 108 for about an hour and a half then sear for a minute or 2 per side then indirect to 128 degrees. We cook lots of tri tips and to me they taste better with a little more time on the grill.

ChuckChampion · November 2013

@allsid that would be one tender tri tip. This makes me want to get a costco card so I can try this cut of meat myself. No one else in my area sells them.

allsid · November 2013

ChuckChampion said:

@allsid that would be one tender tri tip. This makes me want to get a costco card so I can try this cut of meat myself. No one else in my area sells them.

I am a big fan of costco. Well worth the investment- Not new news.

Aquacop · November 2013

So I guess no one has tried Sous Vide with a Tri-tip, guess a simple rub and the grill is in order!

Cheers

Lit · November 2013

I have done them. Not a fan of tri tip or steaks in the sous vide. I should say not a fan of traditional steak cuts like rib eyes. Skirt steak and flank steak were really good but those stay in several days.

rcone · November 2013

I did it last week, three hours at 127 and then a five minute dep fry. I would scale the frying time back 60 or 90 seconds. Though the results were outstanding.

Lit · November 2013

Wow fried tri tip. Have to say that looks really good. Maybe cold smoke it prior to the sous vide? Might have to try this.

The Cen-Tex Smoker · November 2013

we did a SV med rare chicken fried ribeye on here a while back. It was awesome. pretty strange to cut in to a CFS and have it be bright pink wall to wall

QDude · November 2013

allsid said:

ChuckChampion said:

@allsid that would be one tender tri tip. This makes me want to get a costco card so I can try this cut of meat myself. No one else in my area sells them.

I am a big fan of costco. Well worth the investment- Not new news.

You should be able to get a free membership there for like a week if you ask.

rcone · November 2013

Next time I am going to definitely marinate or do something other then a rub. It turned out to be an incredibly tender piece of meat.

Aquacop · November 2013

@rcone I concur - learned about Tri tip on this forum and love it!

SmokeyPitt · November 2013

@rcone- deep fried steak...you got my attention! That looks awesome.

BREWnQ · November 2013

I'm sold. Going to try it this weekend. How long did you SV? How hot was the fryer?

billybon · November 2013

I like to deep fry brisket. Start with a packer cut and trim off practically all of the fat and separate the two muscles. cold smoke the trimmed pieces before cooking SV for 3 days. I render the fat trimmings and use it to fry the SV'd brisket just before serving.

jtippers · November 2013

Wow... That sounds great too! What temp do you cook the brisket at in the sous vide bath?

billybon · November 2013

Last time SV was set at 137F

caliking · November 2013

This is turning out to be a really interesting thread. Thanks for all of the ideas!

Lit said:

I have done them. Not a fan of tri tip or steaks in the sous vide. I should say not a fan of traditional steak cuts like rib eyes. Skirt steak and flank steak were really good but those stay in several days.

Could you share details about the skirt or flank steak?

Deckhand · November 2013

Sous Vide/sear is my favorite way to do tri-tip. Overnight at 122° in the water oven (No, it won't make you sick) then 1-2 min. per side (depending on fire temp). I have gone 72 hrs in the Sous Vide Supreme but the meat was mushy... 24 hrs. is OK, though. Like Simply Marvelous "Peppered Cow" rub but you have to be careful if you sear with a hot fire... Anything except salt will burn and become bitter.

Lit · November 2013

caliking said:

This is turning out to be a really interesting thread. Thanks for all of the ideas!

Lit said:

I have done them. Not a fan of tri tip or steaks in the sous vide. I should say not a fan of traditional steak cuts like rib eyes. Skirt steak and flank steak were really good but those stay in several days.
Could you share details about the skirt or flank steak?

I just season them with whatever rub I feel like then put them in the sous vide at 132. I try to go atleast 48 hours and have gone up to 72. I lightly reseason when I take them out then a quick sear and thats it. They come out so tender you can barely tell you are cutting them. When I am doing them for fajitas I have started puting the onions and peppers in the sous vide bags with the skirt steaks and then throwing them in a skillet while I sear the steaks.

Lit · November 2013

The Cen-Tex Smoker · November 2013

Deckhand said:

Sous Vide/sear is my favorite way to do tri-tip. Overnight at 122° in the water oven (No, it won't make you sick) then 1-2 min. per side (depending on fire temp). I have gone 72 hrs in the Sous Vide Supreme but the meat was mushy... 24 hrs. is OK, though. Like Simply Marvelous "Peppered Cow" rub but you have to be careful if you sear with a hot fire... Anything except salt will burn and become bitter.

Yes- it will absolutely make you sick. It may not have made you sick(yet) but this is well outside the safety guidelines for SV cooking. You are playing with serious fire at those times and temps. If you are going over 4 hours, the minimum safe temp for beef is 132 (depending on the thickness and if you want it pasteurized to the core or just the outside). Pasteurization BEGINS at 130. If you are cooking anywhere below 130 for over 4 hours, you will eventually gamble and lose. If you get the right bad guys on your meat, 122 overnight inside a moist bag is the perfect breeding ground for a very bad few days for you and your loved ones.

Sous Vide Tri-tip

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