I feel like Tri-Tip gets overlooked, but with a 4+ hour time in a sous vide bath it becomes a beautiful cut.
by SupesDepressed
6 Comments
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SupesDepressed
I dry brine overnight using the [saltyourmeat.com](https://saltyourmeat.com) calculator. Sous vide at 137 for 4-6 hours with rosemary and garlic, then ice bath, then add a rub of garlic powder, pepper, and a dash of activated charcoal (for color), and then finally sear it. This time I tried using mayo as a binder (people on here and r/steak have been raving about it recently), which worked pretty good but I feel like needs a little finessing to work out perfectly, the seasonings tended to sort of clump together, but I found towards the end I needed to sear a little less aggressively and it would work better.
I do a tri-tip at least once a month, I’ve sort of fallen in love with this cut and this method.
CaptainDread323
Tri tip and terres major are two of the most underrated cuts of beet. IMHO.
Hairy_Tough7557
Shhh don’t be telling everyone how good these are! Haha. They’ll be twice the price if folks figure out how versatile a tri tip is. It’s my go to for roast beef sandwiches and stir fry.
ETA that’s a beautiful cook and sear.
dolemite79
I’ve been dying to do one of these but torn between sous vide or smoking it on my pellet grill
STFUxxDonny
It’s not recommended to sous raw garlic. There is a risk of botulism
6 Comments
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I dry brine overnight using the [saltyourmeat.com](https://saltyourmeat.com) calculator. Sous vide at 137 for 4-6 hours with rosemary and garlic, then ice bath, then add a rub of garlic powder, pepper, and a dash of activated charcoal (for color), and then finally sear it. This time I tried using mayo as a binder (people on here and r/steak have been raving about it recently), which worked pretty good but I feel like needs a little finessing to work out perfectly, the seasonings tended to sort of clump together, but I found towards the end I needed to sear a little less aggressively and it would work better.
I do a tri-tip at least once a month, I’ve sort of fallen in love with this cut and this method.
Tri tip and terres major are two of the most underrated cuts of beet. IMHO.
Shhh don’t be telling everyone how good these are! Haha. They’ll be twice the price if folks figure out how versatile a tri tip is. It’s my go to for roast beef sandwiches and stir fry.
ETA that’s a beautiful cook and sear.
I’ve been dying to do one of these but torn between sous vide or smoking it on my pellet grill
It’s not recommended to sous raw garlic. There is a risk of botulism