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Tri Tip, Sous Vide Style

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Basscat
Basscat Posts: 803
in EggHead Forum
Tri-Tip @ $4.99/lb., Labor Day weekend! Sous Vide at 131.5 for 6.5 hours, salt, pepper and a couple cloves of garlic in the bag. Chilled, dusted with DP Raising the Steaks, and seared on the Medium. 

 

I don't think I need to buy expensive steaks any more, this is really good beef! 

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  • GATraveller
    GATraveller Posts: 8,207
    edited September 2016
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    Gotta try this. Thanks for sharing! 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • bgebrent
    bgebrent Posts: 19,636
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    Looks likes a winner!  Difference from grilled tori tip you felt was key?  I love SV. Looking for your opinion. 
    Sandy Springs & Dawsonville Ga
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  • Basscat
    Basscat Posts: 803
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    bgebrent said:
    Looks likes a winner!  Difference from grilled tori tip you felt was key?  I love SV. Looking for your opinion. 
    Grilled, even reverse-sear, will never be medium rare from edge to edge, and sous vide make it a little more tender, I think. Works for me.
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  • bgebrent
    bgebrent Posts: 19,636
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    Thanks!
    Sandy Springs & Dawsonville Ga
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  • SoCalWJS
    SoCalWJS Posts: 407
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    How did you like the Flavor?
    My attempts at Tri tip Sous Vide have resulted in PERFECT doneness/appearance, but lacking in flavor IMO.  Next try I may leave it seasoned in the bag for several hours before I begin the water treatment. Maybe it will penetrate a bit more.
    South SLO County
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  • SLOandSteady
    SLOandSteady Posts: 210
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    Spot on. Nice cook!
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