Tri-tip with Joule

Has anyone done a trip-tip with Joule yet? I was looking on the cooking guides and didn't see anything specifically for a trip-tip. I am looking to cook it anywhere from rare to medium-rare. Any suggestions? Thanks.

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Comments

fisher23

129°F rare or 136°F medium rare for three hours. You can leave it in up to 12 hours for more tender. I would pre sear and post sear. Please let us know how it goes.

hairyotter_273859

I would treat it like any other "tough" cut roast.

See the ChefSteps time and temperature guide. They have a listing for "tough cuts"

mattpope

I did one last week at 129. I think if was for 3 hours (don't have my notes with me). No pre-sear, but threw it on the Weber for a few minutes for a post sear. What I like about doing this way is that it's cooked evenly end to end, which, given it's tapered shape, is a challenge if prepared in a more traditional method. Next time I might even go with a lower temp, because even though it was tender, it didn't seem "juicy". Seasoned with s/p and garlic powder.

Steve_Dunham_145440

Not an expert, but I usually do mine at 58 C for 3-4 hrs. (I often measure the thickness and run it through Douglas Baldwin's data model for pasteurize to center if I'm short on time, but 3-4 hrs is pretty safe.) I pre-season with salt and pepper and put rosemary/thyme in the bag, with a post sear. (And make a pan sauce.) I thinly slice the leftovers for sandwiches, but you could reheat sous-vide if you wish.

sdirghalli

I've done tritip a couple ways, and yes as others have suggested 130°F-ish for 2-3 hours will give you the rare doneness you are looking for. I have however also put it at that same temperature for 12-24 hours and I think I like it even better. It's still very juicy, but it's even more tender.

mike.minasian

It's funny you should ask... I did a farmer's market stand where I made Tri Tip SV. I prefer 132F for ~2-4 hours. I presear the meat, but don't season. Make sure you finish it over red oak if possible like we do it on the central coast in CA. Chefsteps rub is great on tri tip https://www.chefsteps.com/activities/house-rub-01

bbfiedler

I seared and started mine @130 this morning. Hope to finish on the grill for dinner tonight. Has anyone used Montreal steak seasoning to finish? I always loved it on steaks, but didn't season it with that for the time underwater.

Mark_Garetz_283863

My go to for tri-tip (choice grade) is for 8-10 hours from frozen (or fresh) at 131F. I do not pre-sear. I sear afterwards with a searing torch.

Suzy_Gachassin_559913

There are so many time frames on this cut of meat. So if I leave it in 3 hours or 10 hours, I will get a more tender piece of meat, not a more done one, correct? That's the job of the temperature setting. Am I getting this right? I'm a newbie, can you tell?

rbcurtis

Just made 24 hr tri tip at 133. Next I did a herb rub then oven roasted it for 10 mins at 400. It was so tender like brisket tender. Served with pan sauce It was a home run. Not powdery. Like I feared.

robin_486130

I took harryotter's advice and used the Chefsteps time/temp guide for tough cuts, medium rare--149 for almost 12 hours. Got overdone, dry meat. Not a success.

Tim_Gohranson_313294

Tri tip is a pretty tender cut of meat. I don't think there is any need to cook it for a long time like a chuck roast. With Sous Vide, about 1 hour per inch of the meat seems to work. 3-4 hours for a tri tip should work just fine (assuming it's not a freakishly large tri tip). Hope this helps.