133 degrees at 8 hours
Salted and pepper the meat and leave it uncovered in the fridge for 24hours.
Pat dry and sear all side for 1min and 30secs per side.
Put in bag and sous vide for 8 hours.
Remove from bag a wrap in foil for 10mins.
Pat dry and sear all sides a second time.
I set the bar so high on my first tri-tip, it’s going to be hard to do better on my next try.
by jrothca
4 Comments
I’m new to SV so, I’m probably wrong but, 8 hrs seems too long. No?
Only sear after you’re done sous viding it. Not twice. It’ll give you less of that grey band!
To get less grey banding, pat it dry after the bag and leave it in the fridge for 10-15 minutes flipping the meat halfway through. It cools the outside just enough to not have big grey bands and leaves the inside perfect serving temp.
I did my tri tip at 133 for 5 hours, cooled in an ice bath while the coals on my grill heated up, then seared and it was perfect. I might have tried longer than 5 hours but was short on time and 5 hours turned out so good I don’t think I’ll bother going any longer next time either.