129 for 6 hours. Ice bath and then fridge for a couple more hours. Salt and pepper. 90 second sear on each side with beef tallow from the trimmings. Wanted it rare to med-rare but still chewy. Any recommendations?
by SubstantialItem8674
25 Comments
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Oren_Noah
The shape is very different from the tri-tips I get here in California. Not sure it’s the same cut.
The grain direction is very important to take into consideration before cooking when most obvious. That being said your cuts shape does look a bit wonky to start with. I usually cook these at 135-137 if theres decent marbling, like a ribeye, and they are good and tender. Try and tri-tip again!
AaronAAaronsonIII
Slicing in the wrong direction, but I’d also try a higher temp for a shorter time. Try 132 for 90 minutes.
squeeshka
I dunno what all the people are talking about when they’re saying you cut with the grain. The top of the slices clearly show you cut against the grain.
With sous vide, I’ve found that taking it a bit higher around 134-ish is great. Also, I like to make my tri tip slices on the thin side.
Rhek
I’m a medium rare kind of person, but I find tri-tip is much better at medium. It’s way more tender and has enough fat that it’s still very flavorful and juicy. Most of my medium rare or rare tri-tips are chewy.
SecretlyHiddenSelf
135F x4-5 hours. Trust.
towelheadass
tri tip is better slightly overdone IMO.
Try 137 and then finish it on a charcoal grill. 129 is too low, I’d only go that low for fillet because it has 0 fat.
Miiirob
Wow, these times are all over the place. I personally like 132 for 16 hours. Found it tasted best at that temp and time. I’ve gone with 4,6,12,22 and 16 was best.
Sample-quantity
I think it’s too low temp like everyone says, and also did you salt it before SV? Salt helps tenderize.
texag93
Tri tip cooked to 129 is gonna be chewy. You cooked it solidly rare and that’s just how it is. If you cook it higher it will be more tender.
Pucketz
Dry brine for 24 hours before sealing and sousvide I’ve made dozens of them at home and they are far superior once brine for 24hours in kosher salt
Septaceratops
I always have luck doing TriTip @135 for 4.5 hours. I make them to take on camping trips, and they’re always a hit.
jaredthegeek
You cooked it too low, 137 is my go to for tri tip. Then ice bath to bring the temperature down then sear.
Kentwomagnod
I do tri tip 135/6-8 hours. But for sure cut against the grain. You can make light scores on the surface before hand to help remember the direction the muscle fibers were going before you cook.
Mo0ose1422
Temp was too low to break down and tenderize well. I’d do 135 then chill to prevent internal from continuing to rise during sear.
SupesDepressed
For tri-tip I’m firmly in the 137 club.
Dry brine over night, 137 for 6-8 hours with some rosemary in the bag, ice bath, then rub with garlic powder and black pepper, and sear hot and heavy. Comes out insanely good. Actually now I’m thinking to make one this weekend lol.
silvercel
Dry rub with salt and pepper, run it for 24 hrs at 131 and come apart like roast beef. Then ice it then sear or glaze w/ broil for 5 min.
DPJazzy91
Sometimes it needs longer, even if the temp is right.
flowdisruption
I’ve tried tri tip at around 6 hours several times and it always came out chewy. Might just be a meat quality thing. I go 18+ hours now and have much better results.
MrYamaguchi
Tritip is an inherently chewy cut, even when well marbled. I suggest upping to a true medium rare @ 135F for starters as that will help with the texture. Then I suggest thinner slices and make sure you are against the grain.
JonCohen3D
Check the temperature in your bath. That looks too raw for 129.
PassStunning416
You’ve got to cut it right. There’re examples in this thread.
BCJunglist
Cut it against the grain for one. It has a diagonal grain that goes from the right angle-ish corner to the opposite side, or the hypotenuse if you will. You should be cutting diagonally from that corner and working towards the hypotenuse.
25 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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The shape is very different from the tri-tips I get here in California. Not sure it’s the same cut.
https://preview.redd.it/m3k62xj7bcfg1.jpeg?width=1441&format=pjpg&auto=webp&s=af78646c5b6e0849204ae1db68b0f4d1016efb4c
The grain direction is very important to take into consideration before cooking when most obvious. That being said your cuts shape does look a bit wonky to start with. I usually cook these at 135-137 if theres decent marbling, like a ribeye, and they are good and tender. Try and tri-tip again!
Slicing in the wrong direction, but I’d also try a higher temp for a shorter time. Try 132 for 90 minutes.
I dunno what all the people are talking about when they’re saying you cut with the grain. The top of the slices clearly show you cut against the grain.
With sous vide, I’ve found that taking it a bit higher around 134-ish is great. Also, I like to make my tri tip slices on the thin side.
I’m a medium rare kind of person, but I find tri-tip is much better at medium. It’s way more tender and has enough fat that it’s still very flavorful and juicy. Most of my medium rare or rare tri-tips are chewy.
135F x4-5 hours. Trust.
tri tip is better slightly overdone IMO.
Try 137 and then finish it on a charcoal grill. 129 is too low, I’d only go that low for fillet because it has 0 fat.
Wow, these times are all over the place. I personally like 132 for 16 hours. Found it tasted best at that temp and time. I’ve gone with 4,6,12,22 and 16 was best.
I think it’s too low temp like everyone says, and also did you salt it before SV? Salt helps tenderize.
Tri tip cooked to 129 is gonna be chewy. You cooked it solidly rare and that’s just how it is. If you cook it higher it will be more tender.
Dry brine for 24 hours before sealing and sousvide I’ve made dozens of them at home and they are far superior once brine for 24hours in kosher salt
I always have luck doing TriTip @135 for 4.5 hours. I make them to take on camping trips, and they’re always a hit.
You cooked it too low, 137 is my go to for tri tip. Then ice bath to bring the temperature down then sear.
I do tri tip 135/6-8 hours. But for sure cut against the grain. You can make light scores on the surface before hand to help remember the direction the muscle fibers were going before you cook.
Temp was too low to break down and tenderize well. I’d do 135 then chill to prevent internal from continuing to rise during sear.
For tri-tip I’m firmly in the 137 club.
Dry brine over night, 137 for 6-8 hours with some rosemary in the bag, ice bath, then rub with garlic powder and black pepper, and sear hot and heavy. Comes out insanely good. Actually now I’m thinking to make one this weekend lol.
Dry rub with salt and pepper, run it for 24 hrs at 131 and come apart like roast beef. Then ice it then sear or glaze w/ broil for 5 min.
Sometimes it needs longer, even if the temp is right.
I’ve tried tri tip at around 6 hours several times and it always came out chewy. Might just be a meat quality thing. I go 18+ hours now and have much better results.
Tritip is an inherently chewy cut, even when well marbled. I suggest upping to a true medium rare @ 135F for starters as that will help with the texture. Then I suggest thinner slices and make sure you are against the grain.
Check the temperature in your bath. That looks too raw for 129.
You’ve got to cut it right. There’re examples in this thread.
Cut it against the grain for one. It has a diagonal grain that goes from the right angle-ish corner to the opposite side, or the hypotenuse if you will. You should be cutting diagonally from that corner and working towards the hypotenuse.
Source: was a professional meat cutter.
You didn’t cut across the grain.