3 lb tri-tip – 131F for 6 hours. Rubbed/marinated with Kinder’s Bourbon Steak blend overnight. Rested in fridge for 10 minutes after sous vide, then seared and butter basted in a cast iron pan for 2 minutes per side.
Doneness was exactly medium rare for me and it tasted delicious. It wasn’t as tender as I hoped though, so next time I’ll try 8-10 hours.
by PinkRabbit426
3 Comments
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I think you need a higher temp to render the intramuscular fat more
I usually do 10-12hrs makes it tender like filet. Pop it in the morning, ready for dinner.