Attempt at a reverse sear tri-tip. Any advice welcome.
Attempt at a reverse sear tri-tip. Any advice welcome.
by FIDLaRvitar
23 Comments
steveism
This looks good to me. Especially with some Maldon salt sprinkled over it. Maybe give it a little more char on the sear next time but honestly good job.
OldDude2551
More important is how did it taste? I find tri-tip is too chewy if cooked too much on the rare side, so I would wonder how that would be.
twilight-actual
Looks like you cut it against the grain, and then a few cuts with the grain. Tritip is always best against the grain, so you get a cross section of the muscle fibers. Otherwise, you’re getting the fibers lengthwise, and this can be chewy and… not as good.
dr1zzzt
Doneness looks fine, one thing I noticed though is i do mine on my kettle all the time and I get a slight smoke ring, I dont see that at all here, so it leads me to believe it didn’t get enough of that.
Also maybe next time finish it right on the grill over hot coals, the sear is pretty weak.
MainlineX
Looks pretty good, but do not ever use metal on a Teflon pan. Unless you LIKE eating Teflon.
You should ditch that pan (because of all the scratches in the coating) and buy a new one, and only use non-metal utensils with it. Or better yet, just don’t use Teflon. Use steel, cast iron or ceramic.
Current-Moment-4307
Less reverse and more sear. I would still smash that.
TheGreatWalpini
I reverse seared a mule deer tri tip last night on my kettle and I’ve gotta say, it wasn’t that good.
I feel like I butchered and wrapped it right, I feel like I cooked it well… to medium/medium rare. The inside was mushy. I felt the same about the same cut from this buck’s opposite side but wtf. How am I screwing up such a coveted cut so badly?
Party-Independent-38
Is this like sous vide and then seared?
App1eInc
What’s the address so I can give you great advice in person ?
Yamat1837
Next time send me some
Sherlockandload
Ive never tried a reverse sear Tri-tip. I’ve always cooked it with a hard and hot sear and then low and indirect with lots of basting, like 1-2 hours depending on size. Was it chewy?
dogbreath230
I reverse grill my tri tip, on the smoker @ 220 for a couple of hours or until around 115 internal. Heat up my gas grill sear both sides until its around 135. My wife wants her meat well so I give her the ends as they’re more well done.
Efficient-Train2430
No notes. The cut up meat at the end looks chaotic but still tasty
Dumbananas
Sour cream and horseradish on the side would be nice
Own_Car4536
Look good but id like more of a crust on the outside of mine. That’s why I just grill tri-tip like every other dude on the west coast. Flip and rotate every 5 mins for 25-30 mins and it’s perfect every time
drunkinfewl
Sear harder.
GmusicG
I’d smash. Just the tip . . . The steak. The tri-tip steak is what I’d smash.
Firm-Garlic-1924
Get a cast iron pan, stick it in a 500 degree oven for a while. In parallel, when your tri tip is at is desired doneness pull from smoker and let it sit for 5 minutes. Dry with a paper towel, and lightly coat with mayonnaise. Pull out your cast iron, put it on your stove on high heat, and sear all sides for about 60 seconds. Make sure your stove vent fan is on high, open doors and windows lol. Alternatively, and probably easier, just use your ovens broiler if you have one.
EuronIsMyDad
Use cast iron for your final sear. Getting ripping hot and you will develop more crust while preserving your med-rare cook. Excellent temp and distribution of heat though. Good eating
23 Comments
This looks good to me. Especially with some Maldon salt sprinkled over it. Maybe give it a little more char on the sear next time but honestly good job.
More important is how did it taste? I find tri-tip is too chewy if cooked too much on the rare side, so I would wonder how that would be.
Looks like you cut it against the grain, and then a few cuts with the grain. Tritip is always best against the grain, so you get a cross section of the muscle fibers. Otherwise, you’re getting the fibers lengthwise, and this can be chewy and… not as good.
Doneness looks fine, one thing I noticed though is i do mine on my kettle all the time and I get a slight smoke ring, I dont see that at all here, so it leads me to believe it didn’t get enough of that.
Also maybe next time finish it right on the grill over hot coals, the sear is pretty weak.
Looks pretty good, but do not ever use metal on a Teflon pan. Unless you LIKE eating Teflon.
You should ditch that pan (because of all the scratches in the coating) and buy a new one, and only use non-metal utensils with it. Or better yet, just don’t use Teflon. Use steel, cast iron or ceramic.
Less reverse and more sear. I would still smash that.
I reverse seared a mule deer tri tip last night on my kettle and I’ve gotta say, it wasn’t that good.
I feel like I butchered and wrapped it right, I feel like I cooked it well… to medium/medium rare. The inside was mushy. I felt the same about the same cut from this buck’s opposite side but wtf. How am I screwing up such a coveted cut so badly?
Is this like sous vide and then seared?
What’s the address so I can give you great advice in person ?
Next time send me some
Ive never tried a reverse sear Tri-tip. I’ve always cooked it with a hard and hot sear and then low and indirect with lots of basting, like 1-2 hours depending on size. Was it chewy?
I reverse grill my tri tip, on the smoker @ 220 for a couple of hours or until around 115 internal. Heat up my gas grill sear both sides until its around 135. My wife wants her meat well so I give her the ends as they’re more well done.
No notes. The cut up meat at the end looks chaotic but still tasty
Sour cream and horseradish on the side would be nice
Look good but id like more of a crust on the outside of mine. That’s why I just grill tri-tip like every other dude on the west coast. Flip and rotate every 5 mins for 25-30 mins and it’s perfect every time
Sear harder.
I’d smash. Just the tip . . . The steak. The tri-tip steak is what I’d smash.
Get a cast iron pan, stick it in a 500 degree oven for a while. In parallel, when your tri tip is at is desired doneness pull from smoker and let it sit for 5 minutes. Dry with a paper towel, and lightly coat with mayonnaise. Pull out your cast iron, put it on your stove on high heat, and sear all sides for about 60 seconds. Make sure your stove vent fan is on high, open doors and windows lol. Alternatively, and probably easier, just use your ovens broiler if you have one.
Use cast iron for your final sear. Getting ripping hot and you will develop more crust while preserving your med-rare cook. Excellent temp and distribution of heat though. Good eating
Have you tried searing it?
Sear it over open flame
Tri tip is best medium not rare or medium rare
Beautiful!