Sous Vide Tri-tip

[LoydB]

Hardcore Carnivore rub, 5.5 hours at 134F, pan sear with butter.

 

[PapaLlama]

Looks phenomenal & perfectly cooked.

 

[Redicans]

Oh Yeah Loyd!! Looks perfect! Lets see a plate shot of what that was served with, Hahaha! Nice Job!

 

[sawhorseray]

THAT'S ONE HELL OF A COOK LOYD, PERFECTLY DONE THROUGHOUT AND THE BEST SEAR I'VE EVER SEEN. I'VE DONE 3-4 TRITIPS IN MY SOUS VIDE POT AT 132º, NEXT ONE I'M GOING WITH YOUR SEAR METHOD, LOOKS FANTASTIC. DO YOU GO WITH A SCREAMING HOT CI SKILLET?

FOR ANYONE THAT'S INTERESTED THERE'S A SLICING GUIDE THAT WILL PROVIDE THE MOST TENDER CUTS OF A TRITIP:

How to Slice Tri Tip: The ONLY Correct Way to Carve Tri-Tip

So you have cooked a Trip Tip and now you are wondering how to slice this triangular piece of beef. Carving a whole piece of meat is always a daunting task. It's especially important to

www.smokedbbqsource.com

 

[BrianGSDTexoma]

Wow! Nailed it.

 

[JLeonard]

OH man! Yet another chance to use the drooling emoji, !!! That is as close to perfect as you can get!

Jim

 

[sandyut]

OMG YUM! I so want some of that!!!

 

[JLinza]

Dang, that looks down right perfect. Nicely done

 

[Gonna Smoke]

As said above, that looks perfect to me...

 

[crazymoon]

LB, Nice , very nice !

 

[LoydB]

Looks phenomenal & perfectly cooked.

Thanks!

Oh Yeah Loyd!! Looks perfect! Lets see a plate shot of what that was served with, Hahaha! Nice Job!

Thank you! It was served with mashed potatoes and cream gravy, so basically a plate of grey goo with some steak...

THAT'S ONE HELL OF A COOK LOYD, PERFECTLY DONE THROUGHOUT AND THE BEST SEAR I'VE EVER SEEN. I'VE DONE 3-4 TRITIPS IN MY SOUS VIDE POT AT 132º, NEXT ONE I'M GOING WITH YOUR SEAR METHOD, LOOKS FANTASTIC. DO YOU GO WITH A SCREAMING HOT CI SKILLET?

Thanks! It was seared in a 425ish degree F non-stick pan using my hand to push it flat, 60 secs/side, then finished with butter. While it got a great sear, also be aware that Hardcore Carnivore is black, so it looks even more seared than it actually was.

Wow! Nailed it.

Thank you.

OH man! Yet another chance to use the drooling emoji, !!! That is as close to perfect as you can get!

Thanks! Leftovers tonight...

OMG YUM! I so want some of that!!!

Dang, that looks down right perfect. Nicely done

Thank you!

As said above, that looks perfect to me...

Thanks!

LB, Nice , very nice !

Thank you!

 

[thirdeye]

I'm in the 5 to 6 hour SV time myself.

 

[LoydB]

I'm in the 5 to 6 hour SV time myself.

I started out at 2 hours many years ago, then kept lengthening it until I hit the perfect spot for my taste.

 

[thirdeye]

I started out at 2 hours many years ago, then kept lengthening it until I hit the perfect spot for my taste.

That's exactly the path I took . I do sirloin steaks, and sirloin flap the same time.

 

[Apriliamille]

sous vide is an amazing tool. on occasion Ive SV a tri tip for lunch. I work from home so i toss it in at start of work at 132 as well. Then 4 ish hours later I pull it out and sear it and have some for lunch with a spinach salad the have some more for dinner.

 

[noboundaries]

I know this is an older thread, but wow. Mouth-watering pics, LoydB!

WinCo had "no grade indicated," untrimmed Tri Tips on sale a couple of days ago for $3.18/lb (I suspect they are Select grade). I picked up two. Seasoned with MSS and vac-sealed both. Stuck one in the freezer. Put the other in refrigerator for a day, then in the sous vide cooker this morning at 129F. Set the timer for 6 hours. Will reverse sear on the Kettle.

This will only be my third sous vide cook (Rib eyes was 1st. Chicken legs 2nd). Both those were excellent. 10 chicken legs gave me 12 oz of gelatin drippings in the vac-seal bag. That's high protein stuff to drink for my Keto diet.

Expecting great things for this tri tip, LoydB! Thanks for posting!

Ray

 

[noboundaries]

I need to kick my own butt for resisting sous vide for so long. This Select grade tri tip is incredibly tender and juicy. Thanks for the inspiration, LoydB!

 

[LoydB]

Nailed it noboundaries !

 

[mr_whipple]

Hell yes!

 

[dr k]

Hardcore Carnivore rub, 5.5 hours at 134F, pan sear with butter.

View attachment 699905

Nice! How many lbs.? Seems like locally Tri Tips are small.