128 degrees for 5-6 hours, ice bath and sear.
Comes out perfect every time.
I got 6 of these tri tip roasts because my local grocery store had them for 50% off bringing them to $6 per lb!
They are super well marbled and turn out amazing sliced thin against the grain.
Amazing even reheated and have been putting it on salads and sandwiches.
by ButthealedInTheFeels
8 Comments
They are great. Nice texture/marble/flavor.
I wish tri tip was that cheap where I live; we love to SV them!
cheap? Still beef…and more people eat it…the more it’ll gain traction. Look what happened to ox tail 😭😭
Tri-tip is a really good cut. Well known in California… specifically central California.
Tri tip can get really tough when cooked, so it’s a good cut for SV. You should look into smoking + SV for really amazing flavor and texture.
tri tip + sous vide is a wonderful combo
Too bad you can’t get them where I live in the midwest. Only for the coast people. Same as the sea bass.
u should sear it next time
I have a frozen one, about 2lbs. How long and what temperature would everyone suggest?