SV Tri-Tip With Little Green Egg Finish

[thirdeye]

Yesterday our snow storm let up and I had a 2# tri-tip in the fridge, and decided sous vide would be the ticket. I seasoned the roast with Montreal Steak seasoning, about 2 teaspoons of crushed garlic, and two pats of butter. I used a 133° water bath temperature (which is my favorite steak temp) with a cook time of 2.5 or 3 hours, followed by a iced shock bath for about 15 minutes. I used my small BGE for a 500° sear, and we made French dip sandwiches on some fresh ciabatta bread.

 

[TNJAKE]

Very nice. You nailed it for sure!

 

[SecondHandSmoker]

That TT turned out perfect.

 

[SecondHandSmoker]

But where are the green eggs and ham?

 

[sawhorseray]

Looks great, I love French dip sannys, Like! RAY

 

[pushok2018]

Nice looking Tri-Tip! Looks absolutely delicious. I usually cook this piece of meat the same way with slightly different temp settings. Love it.

 

[thirdeye]

Thanks for all the kind words. Tri-tip is such a flavorful cut of beef, and a good value to boot, and with all SV, it cooks itself.

 

[Blues1]

Judging from the looks, it doesn't get any better than that!

 

[sandyut]

WOW! looks so so so good! nice work