Cut a tri tip into 2" steaks. Sous vide at 133 for 4 hours. Seared over B&B lump and post oak using the vortex method. Next time i will let them go for 8 hours.
by BioHazard_821
3 Comments
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eveis1
Perfect, just the way I like it! Tri tips the best sous vide!
XenoRyet
I’ve done tri-tip in SV many times, both short and long cooks. Both can work well.
I’m having trouble visualizing what you mean when you say you cut it into 2 inch steaks, both because I don’t know why you’d do that, and the cut in your first picture doesn’t look like what I’d imagine a steak cut from a tri-tip would look like.
Can you say more about what you started with and how you broke it down?
3 Comments
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Perfect, just the way I like it! Tri tips the best sous vide!
I’ve done tri-tip in SV many times, both short and long cooks. Both can work well.
I’m having trouble visualizing what you mean when you say you cut it into 2 inch steaks, both because I don’t know why you’d do that, and the cut in your first picture doesn’t look like what I’d imagine a steak cut from a tri-tip would look like.
Can you say more about what you started with and how you broke it down?