I forgot to take a before pic of the raw cut. Marinated in fresh sage, thyme, rosemary, and Santa Maria rub for over 24 hours, left it at 130F before work, hit in with the torch in the cast iron for about a minute on each side. The flavor was insane, all the tendons had broken down completely and it was tender as a NY strip.
by sanjosethroaway
10 Comments
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Can I ask in all seriousness, why do you buy tri tip when there are so many, other, better (more tender yet still flavorful) cuts of beef for the same price point?
I have a partner who grew up eating this stringy, tough, uneven cut and is unable to articulate anything about food other than “good” or “not good” so that’s no help, yet they keep buying it.
Perhaps you can explain its mysterious captivation?
At least now that I can sous vide it, it is somewhat edible. Almost enjoyable.
That’s the most beautiful thing I’ve ever seen
Tri tip is definitely slept on. I normally run it anywhere from 3-4 hours. Do you see any benefits for running it in the bath for 10 hours?
You say torch on the cast iron to sear, right? What do you put on the steak before hitting it with the torch? This has long been a question of mine and I’m no longer too afraid to ask
10 hours seems like a waste of time.
Marbling looks great. Did you get that from grocery store or butcher? Prime tri tip? Price per pound?
130⁰ is pretty low.
I’d never do 130 on a three tip. It is a bit chewy at that temp.
133.5 is my perfect temp.
🙁