Tri-Tip

Bruce_Hamilton_241126

Does anyone have a sous vide recipe for tri - tip? Thanks, Bruce Hamilton

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brian_martin2001

A few here: https://www.chefsteps.com/forum/search?q=Tri-tip

rmdalrymple

Just finished a ~2.2lb Tri-Tip Roast with 1/8" fat cap still on about 1.5 to 1.75" thick. Lightly salt and pepper before bagging. 129°F for 105 minutes (1hr and 45 minutes). After removing from the sous vide i heavily salted again and let rest ~20 minutes while I prepped the grill. Hardwood lump Charcoal, ripping hot.

Brown fat cap down until crispy, brown, and lightly charred. Flip and repeat. Then rest the meat for a few minutes before smearing the fat cap side liberally with garlic confit and then coat the top with freshly grated parmesan cheese. Broil just until cheese melts. Cut thinly against the grain. Booyah. Enjoy. Note 129f for 105 minutes steak texture is on the tougher side. But still a pleasant expected texture from this cut. I may try 134f for 6-8hrs next time.