Sous Vide Tri-Tip?

[BrianGSDTexoma]

I picked up what has the shape a Tri-Tip but they calling it a Chuck Tender. What ever it is I want to sous vide. Anyone recommendations on seasoning and time at temp? I thinking a dry brine but not sure what seasoning to use? I see where LoydB used Hardcore Carnivore but I open to suggesting's. I think I have just about everything. I like steaks mid rare. Also will take suggestions on searing.



Also picked up some sirloin to do something with.

 

[sandyut]

Meat Church Holy Cow rub. I have been SV steaks at 140 and really like the doneness. Time, 4-6, I probably wouldnt go long than 6. 137-138 if you want more rareness.

For the sear, crank up the gasser to 500 and 30 sec to a min per side. I also like the butane torch.

 

[chopsaw]

Your chuck looks like sirloin , and your sirloin looks like chuck .

 

[BrianGSDTexoma]

Meat Church Holy Cow rub.

That sounds good. I will get it seasoned and go from there. Maybe Saturday before I do it.

 

[BrianGSDTexoma]

Seasoned up and sealed. Here are those others. Do something with them. Maybe stir fry? Chamber sealer pump was kind of noisy while sealing these. Maybe time to check oil.

 

[sawhorseray]

I SET MY SOUS VIDE TO 131º FOR TRITIP ROAST, GO 6-7 HOURS TO MAKE IT A LITTLE MORE TENDER, SEAR IN RED HOT 700º CI SKILLET, WEED TORCH WORKS WELL TOO. I SEASON MOST OFTEN WITH JUST KOSHER SALT AND CBP, SOMETIMES A LITTLE GARLIC POWDER, NOT ALWAYS. BEST THING ABOUT SOUS VIDE IS SAME DONENESS THOUGHOUT, WORKS GREAT ON LEFTOVERS. RAY

 

[SmokinEdge]

That chuck tender is a decent cut of meat if you cook long and slow. Personally I’d go 131-140 for around 24 hours in SV. This is a piece of meat that really shines with SV as does the lower chuck roast but I take those 30 hours plus.