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Perfectly prepared Tri-Tip roast...👅
HogHeaven
Posts: 326
A Tri-Tip is attached to the sirloin cut of beef on the cow. So it is a tougher cut of meat than a filet mignon steak, a Ribeye steak or a New York strip steak. The great part of those facts is that the 3 to 3.5 pound roast is considerably less expensive than those cuts of beef. I bought this trimmed Tri-Tip for $2.99 per pound.👍I live in California where this cut of meat is readily available in every store that offers beef to the public. Every cow has 2 Tri-tips regardless of where they are raised, or butchered. Ask your butcher to cut it for you... it’s listed on a butchers guide to proper beef butchering. Many butchers actually cheat and sell it as sirloin steak instead of Tri-tip because they can charge more money per pound.
Like i said... the Tri-tip is a tougher cut of meat than the popular more expensive cuts of beef so I’ve figured out how to cook it so it is as tender as a filet mignon steak and equally as tasty as a ribeye steak.👅
To make this tough cut of meat as tender as a filet mignon... I cook it Sous Vide at 132°F for 15 hours. Yes... 15 hours! You only need to cook it Sous Vide for 2 to 4 hours to get the interior temperature to 132°, but you still will have a tough cut of meat to eat. However... the additional cooking time is what tenderizes the meat to tenderloin tenderness. If you cook it over the 15 hours at 132°... your meat will become over done and be way to mushy to eat.
After I Remove the roast from the Sous Vide hot tub and take it out of the vacuum packed bag I blot it dry with paper towels, so the water won’t steam when I sear it. Then I coat the meat with avocado oil, which has a 550°F burn temperature, then I put my Santa Maria style Tri-tip rub on the roast before searing it on my charcoal starter... at about 800°F. The absolute best searing method in the BBQ world.🤗
This gives me perfectly cooked 135°F medium rare steak that is very tender and very tasty. I like to sprinkle it with blue cheese to add a little fat and flavor too.🤔 I like Caesar salad and mushrooms with it also.👍
Comments
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Nice Cook @HogHeaven what part of .ca? Central Valley hereVisalia, Ca @lkapigian
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Looks great!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Hermosa Beach...👍. I once lived in Shafter.😬lkapigian said:Nice Cook @HogHeaven what part of .ca? Central Valley here -
Thanks.... I used to cook my Tri-Tip using the reverse sear method until I got a Sous vide circulatory. This method gives me a more tender finished product.shtgunal3 said:Looks great!
Plus SV cooking is set it and forget it cooking at its best. I let my Tri-tips cook in the hot tub while I sleep overnight.👍 -
Thanks for the post . . . gave me a good idea for my trip-tipLrg 2008
Mini 2009 -
Very nice! I cooked a tri tip sous vide last weekend. 10 hours at 140d, then finished on the Egg. I’m not sure I’ll ever do a tri tip any other way.
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It looks awesome. If you'll permit me to press you just a little bit, though, I would have thought that 15 hours might change the texture a little too much. I've had that happen with sirloin steaks before but they were admittedly much thinner. So, while tender, you're happy with the texture, as well? Not at all mushy? Again, it looks fantastic.LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore
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I'm in the other H.B. in SoCalHogHeaven said:Hermosa Beach...👍. I once lived in Shafter.😬XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser -
Nice looking plate.. Also love Tri-TipGreensboro North Carolina
When in doubt Accelerate.... -
When I first started trying to cook Tri-Tips SV style I bought 6 Tri-Tips to use as experiments. I had read that you can over cook meat in your hot tub by leaving it in the tub too long. That got me to thinking that if I left a Tri-Tip in the water long enough I can actually make it as tender as a center cut filet mignon.🤗mickstephen said:Very nice! I cooked a tri tip sous vide last weekend. 10 hours at 140d, then finished on the Egg. I’m not sure I’ll ever do a tri tip any other way.
My first experiment was to leave the Tri-tip in the 130°F water for 24 hours. That turned out to be too long and I ended up with undesirable meat that was to mushy to enjoy.
My next experiment was at the same temperature for 12 hours... it turned out very good but it wasn’t quite as tender as the filet mignon that I had had the night before.
My next experiment was 130°F for 15 hours... that nailed it for tenderness!
I find by adding either a burnaise sauce or some blue cheese you get the fat content up and add flavor...👍
I was on the Keto Diet for 13 months and lost 100 pounds eating this meal daily...👅 -
For me... 130°F for 15 hours is the absolute sweet spot for tenderloin tenderness.mahenryak said:It looks awesome. If you'll permit me to press you just a little bit, though, I would have thought that 15 hours might change the texture a little too much. I've had that happen with sirloin steaks before but they were admittedly much thinner. So, while tender, you're happy with the texture, as well? Not at all mushy? Again, it looks fantastic.
I’ve over cooked it at that temperature (24 hours) and ended up with mushy meat that’s not enjoyable to eat.
If you only cook them in the 130°F water for 2 to 4 hours to get the internal temperature to 130°... you end up with meat that tastes fine but it’s as tough as Tri-tip is expected to be... compared to filet mignon, ribeye or New York strip steak.
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That's good enough for me, then. I think I'll have to give this a try next time. Thank you.HogHeaven said:For me... 130°F for 15 hours is the absolute sweet spot for tenderloin tenderness.
I’ve over cooked it at that temperature (24 hours) and ended up with mushy meat that’s not enjoyable to eat.
If you only cook them in the 130°F water for 2 to 4 hours to get the internal temperature to 130°... you end up with meat that tastes fine but it’s as tough as Tri-tip is expected to be... compared to filet mignon, ribeye or New York strip steak.LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
130°F is the minimum cooking temperature for meat safety. If you go below that temperature bacteria can survive inside the SV vacuum packed bag.mahenryak said:That's good enough for me, then. I think I'll have to give this a try next time. Thank you.
I dry brine my Tri-Tip with just salt in the refrigerator... usually overnight before putting it in the vacuum packed SV bag. Then I apply the Santa Maria Type rub after it come out of the SV bag... right before I sear it.
After the 15 hours of cooking in the bag... take the meat out and blot ALL of the moisture off of the surface of the meat, so you don’t get any steam. Cover it with a light coat of avocado oil... so your rub will stick to the meat, and so you can sear it hot, hot, hot. Avocado oil can withstand much hotter heat than olive oil or canola oil.
I sear my Tri-Tips outdoors because searing at 800°F is not possible in my kitchen... plus there would be so much smoke the fire alarm would go off.😬
At that high searing temperature I use a long handle meat hook to rotate my meat every 30 seconds so I get a dark mahogany brown crust, not a black crust. Cook to color when searing.
If you like your meat over 130°F, the lower range of medium rare, then turn you SV temperature up nearer to your desired doneness. My son prefers his meat nearer to the top of the medium rare range, 140°F. So I cook his Tri-Tip in a separate hot tub with another circulator. -
was looking at a roast this last weekend, just shy of 30 bucks here. i do love them though. never tried them sousvide, maybe next weekend
fukahwee maineyou can lead a fish to water but you can not make him drink it -
$30...? Do they give you a hug and a kiss too?🙀fishlessman said:was looking at a roast this last weekend, just shy of 30 bucks here. i do love them though. never tried them sousvide, maybe next weekend
The everyday price per pound here in Hermosa Beach, California is $5.99. The average TT is 3 to 3.5 pounds. I frequently see them advertised at $3.99 or $4.99 per pound. Last week I saw Choice grade trimmed Tri-Tips, meaning they trimmed off a thick layer of fat that is attached to them right out of the carcass, for $2.99 per pound. I bought everything they had available at that prices... 16 Tri-Tips👍 -
Thank you for posting and I must try this.
I generally use a Mediterranean marinade indirect at 375⁰F smoked with pecan until an IT of 135⁰F, tent wrap and let stand for 10-15 mins.
Delicious every time."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Truer words have never been written.HogHeaven said:I had read that you can over cook meat in your hot tub by leaving it in the tub too long.
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In all seriousness, I plan to SV a Tri-Tip this coming weekend.Thanks for the info.
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👍... friends helping friends.GregW said:In all seriousness, I plan to SV a Tri-Tip this coming weekend.Thanks for the info. -
That sentence is what caused me to buy 6 Tri-Tips and initiate my experiment... to figure out how to tenderize this normal tough cut of meat to filet mignon tenderness.👍GregW said:Truer words have never been written. -
mostly they cant be found and when you do its been hacked into 1/2 inch steaks and its still 7 to 8 bucks a pound. its a bargain out your wayHogHeaven said:$30...? Do they give you a hug and a kiss too?🙀
The everyday price per pound here in Hermosa Beach, California is $5.99. The average TT is 3 to 3.5 pounds. I frequently see them advertised at $3.99 or $4.99 per pound. Last week I saw Choice grade trimmed Tri-Tips, meaning they trimmed off a thick layer of fat that is attached to them right out of the carcass, for $2.99 per pound. I bought everything they had available at that prices... 16 Tri-Tips👍
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Gawjus outcome. One of my favorites.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
If you have a Costco or Sam’s Club in your area... they both carry a pre-seasoned cryovac packaged Tri-Tip on the meat display shelves. They probably don’t sell to fast because most people in the eastern US haven’t heard of Tri-Tips before.fishlessman said:mostly they cant be found and when you do its been hacked into 1/2 inch steaks and its still 7 to 8 bucks a pound. its a bargain out your way -
dont have either within a reasonable drive, our market basket is entrenched in the area. theres atleast 7 within 10 minutes of me and they buy it already steaked. mostly small butchers carry it here and even not half will carry itHogHeaven said:If you have a Costco or Sam’s Club in your area... they both carry a pre-seasoned cryovac packaged Tri-Tip on the meat display shelves. They probably don’t sell to fast because most people in the eastern US haven’t heard of Tri-Tips before.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Ask your butcher about this cut of meat... https://en.wikipedia.org/wiki/Picanhafishlessman said:dont have either within a reasonable drive, our market basket is entrenched in the area. theres atleast 7 within 10 minutes of me and they buy it already steaked. mostly small butchers carry it here and even not half will carry it
its very similar but it has a nice fat cap... that is left on while you gril it.👅 -
This looks great. Question though. If avocado oil has a 550 degree burn temperature how does it not burn at 800 plus? As a side note creekstone farms just listed a sale on tri tips. Ordered 9 here. Thanks for your time.
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Well actually it will burn/smoke at 800°F. Your stove indoors won’t get much hotter than 550° though. So whenever I sear meat I use either rendered fat from the cow or a pig or avocado oil.Moleman said:This looks great. Question though. If avocado oil has a 550 degree burn temperature how does it not burn at 800 plus? As a side note creekstone farms just listed a sale on tri tips. Ordered 9 here. Thanks for your time.
Enjoy your Tri-Tips...👍 -
Just curious and trying to learn as I go just curious and trying to learn as I go. Yours looks fantastic and will try it in the next few weeks. Thanks for the response.
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The food looks good but tri tip is not a tough piece of meat. I have done many both ways sous Vide and just cooked like a steak and I never sous Vide them anymore.
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Just ordered 6 myself. Maybe some experiments are in order.
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