I’ve seen a lot of 129, and 132 degree posts when looking for tri-tip cooking temperatures. Are the results better than doing 137 with this type of marbling?
How do I achieve the best results with this beaut?
by Rivuck
17 Comments
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Level_Breath5684
135
screaminporch
135 6hrs worked for me
Past-Ad-4908
I did the ChefSteps Blackened Tri-Tip Salad: 131 F and for texture, “Steaky but tender: 4 hours Melt-in-your-mouth tender: 24 hours (our favorite)”.
XenoRyet
132 if you’re wanting it to come out like steak. Higher and longer if you’re doing it more like a roast.
Kesshh
131F/8Hr. Been doing tri tip for years. Everyone I feed love it.
There’s not much fat to render. No reason to cook it at higher temperatures.
CA_mood
137 for 8 to 9 hours. The only way I do tri-tip sous vide for years now. 131/132 will leave it too rare and chewy. Totally rejected by my family and guests when I tried to go that low.
Navel47
130 for 7 hours for a typical sized tri-tip. Love to make one in advance to take on camping trips.
Individual_You_7799
135 for 24 hours, for tenderness I’ve found the time makes more of a difference than temp
1776PB
A lot of opinions here.
Have done a dozen of these at 137 for four hours. Provides a more steak texture, by far my favorite way to prepare.
In my opinion the longer baths move the texture towards filet, which isn’t what I am going for, but if that’s your goal then go for it.
tetlee
I just did one 133 for 24 hours (probably didn’t need that long) then in the fridge and finished in a 450f oven for ~10 mins Turned out perfect.
watsontiger74
I just did 131 for 17 hours then seared on a BGE at 600.
I just had one today that I started last night. 131 for 16 hours and it turned out perfect. I think this is about the 6th tri-tip I’ve done this year experimenting with different times and temps that I’ve come across online and 131 overnight will definitely be my go-to method going forward.
CaliHusker83
133 for 4 hours. Californian here with 20 years of cooking these.
QuintaEssentia
135-138 for 6-7 hours.
SameAwareness4078
I do 131f for 5 hours and routinely hear “that’s the best steak I’ve ever had.”
17 Comments
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135
135 6hrs worked for me
I did the ChefSteps Blackened Tri-Tip Salad: 131 F and for texture, “Steaky but tender: 4 hours
Melt-in-your-mouth tender: 24 hours (our favorite)”.
132 if you’re wanting it to come out like steak. Higher and longer if you’re doing it more like a roast.
131F/8Hr. Been doing tri tip for years. Everyone I feed love it.
There’s not much fat to render. No reason to cook it at higher temperatures.
137 for 8 to 9 hours. The only way I do tri-tip sous vide for years now. 131/132 will leave it too rare and chewy. Totally rejected by my family and guests when I tried to go that low.
130 for 7 hours for a typical sized tri-tip. Love to make one in advance to take on camping trips.
135 for 24 hours, for tenderness I’ve found the time makes more of a difference than temp
A lot of opinions here.
Have done a dozen of these at 137 for four hours. Provides a more steak texture, by far my favorite way to prepare.
In my opinion the longer baths move the texture towards filet, which isn’t what I am going for, but if that’s your goal then go for it.
I just did one 133 for 24 hours (probably didn’t need that long) then in the fridge and finished in a 450f oven for ~10 mins Turned out perfect.
I just did 131 for 17 hours then seared on a BGE at 600.
https://preview.redd.it/vu7d17zu7w5g1.jpeg?width=4032&format=pjpg&auto=webp&s=9aaff3b85a213cfd0c828fef42a6f465b21ce35a
I just had one today that I started last night. 131 for 16 hours and it turned out perfect. I think this is about the 6th tri-tip I’ve done this year experimenting with different times and temps that I’ve come across online and 131 overnight will definitely be my go-to method going forward.
133 for 4 hours. Californian here with 20 years of cooking these.
135-138 for 6-7 hours.
I do 131f for 5 hours and routinely hear “that’s the best steak I’ve ever had.”
135 for 5 always comes out great for me