Tri-Tip Sous Vide

Does anyone have a sous vide recipe(both time and temp) for a tri-tip roast? Thanks, Bruce

Find more posts tagged with

Comments

I go 134F for 2 hours. The most important thing is slicing it correctly. Here's a slicing guide: http://www.youtube.com/watch?v=gmxHmuV4vTU

Matthew_Snyder_68770

Tri-tip is such a staple here in CA, but most of my friends from where I grew up in PA have never heard of the cut. Their loss.

As far as cooking goes, I'll double Brandon's suggestion of low 130s and a couple hours. I like to finish mine on a grill to get a nice crusty char, and I keep seasoning minimal. Salt, paprika, maybe some garlic powder, over heat for a couple minutes, finish with some ground black pepper, slice and eat.

Quick Links

All Categories
Recent Posts
Activity
Unanswered
Groups
Help
Best Of