Tri Tip The Best & the Worst
I just had what might have been the tastiest piece of meat I ever had.
I got a small Tri Tip from Wild Fork---- The first Tri Tip I ever had.
It was pretty small (2.5 lbs), but thicker than we usually get.
It was prime, so even though I didn't see much marbling, I didn't SV it---I just went right to the Ninja.
So since we don't eat much lately I cut it in two pieces first, for 2 different days’ Suppers.
I Marinated one, and Fridged the other one, for the next night.
Then I went through my normal Ninja Smart Steak grilling process. It tasted Great, but was super lean. No gristle, but very hard to chew. Linda even complained, and that takes a lot.
So I told her, I should have Sous Vide' it, but I never used SV on a Prime Steak before.
I took my first couple slices across grain (easy to figure out), and they were all tough.
Then I took slices from about 6 different angles, and it didn’t matter. I had to slice it real thin, just like I slice Beef Eye Round. Real thin was the only way I could eat this.
So I bagged the second half of the Tri Tip, & set my Sous Vide Supreme @ 132°, and gave it a 22 hour bath. I used 132° because above 130° is where it is safe without any other calculations. I used 22 hours, because that was how many hours there were between then & time to eat on the next day.
We had that today, and it was Awesome. I think I just had my worst steak & the best steak I ever had in my life all from the same piece of meat.
Again "Sous Vide" proves it's Value!!!
Thanks For Looking, Guys!!
Bear
One 2.5 lb Prime Tri Tip (Wild Fork):
Split in half for 2 Suppers for each of us (Me & Mrs Bear):
1st Big Half Grilling in the Ninja:
Bear's Half of the First Half for the first Night, with Ninja Roasted Taters & Cranberry Sauce:
Second Half of the Trip Tip in Sous Vide bag, after 22 hours @ 132°:
Finishing 2nd Smaller Half in Ninja a couple minutes on each side:
Inside Just Right:
Bear's 2nd Supper, with Half of the Smaller second half, with Ninja Roasted Taters & Cranberry Sauce: