We recently got a new oven with a sous vide feature. I’ve been a lurker in this sub for a while, and I was tasked with bringing a tri-tip for Thanksgiving to my in-laws.
I kept it simple: salt, pepper, and garlic powder. Vacuum-sealed it and cooked it at 134°F for 3 hours. When I pulled it out, the internal temp was 133°F at the thickest part. I patted it dry, seasoned again, and seared it in a hot cast-iron pan with vegetable oil — about 2 minutes per side, then another 30 seconds around the edges.
I let it rest for about 10 minutes. It came out flavorful and pretty tender, but not quite as tender as my picky in-laws prefer.
My question is: since tri-tip is a tougher cut, would dropping the temp slightly and cooking it longer make it more tender? Any recommendations?
by ALargeHotCarl
9 Comments
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I dunno the answer to your questions but this looks fucking delicious
I give it 7 hours at 56 celcius. Like butter.
I was under the impression you do not vacuum seal when using sous vide ovens.
Is this oven really sous vide in the practical way we all understand it, or is this some steam gimmick?
Also, a quick use of the search feature for this sub tells me most folks cook tri-tip for much longer. 8 hours, 10 hours, even longer. I think it’s that kind of cut.
The search feature is really underrated. Everyone pretends their question is new and doesn’t have a helpful variety of 74 posts already here.
https://www.reddit.com/r/sousvide/s/VjeWW84Mct
Damn oven sous vide sounds convenient… and your roast looks fantastic.
I’d personally do *much* longer than 3 hours. That’s suitable for thicker steaks but not roasts. Haven’t used my Anova in a while but I’d actually go for 6-8 hours depending on the thickness. For the one in the picture, 6 or 7 hours would be enough. Temp-wise, I like 132 but anywhere betweeb 131-135 should be fine, it’s matter of preference really.
I usually do slightly hotter and longer, but with an actual sous vide in water. 137°F for 7+ hours, and it’s good. I don’t know how an oven sous vide setting would compare, but I do know water conducts heat much better than air in an oven. Tender means breaking down connective tissue. That takes some time and I’ve read 137°F is an effective temp for it.
That’s the worst piece of steak I’ve ever seen. Send it to me in Las Vegas so that I can dispose of it properly.