Anyone Sous Vide a Tri Tip? (Pics included)

Yep, at least monthly. I usually do 4-6 hours at 124.

Tri tip is great because you can experiment with different seasonings, although salt and pepper is delicious too.

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135ish

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You looking for Med-Well intentionally?

6 hours, 131, sear at 700 on cast iron flat top , flip every 30 secs (I do that for all steaks)

Here we go-



Side note- my kid had a culinary class and the chef instructed them to place the garnishes in the bag, not touching the meat. That's what I did, a shallot, garlic, and thyme. Just salt and pepper on the meat.

Additional side note- only choice cut, didn't have anything else. Got a 1.75 lbs piece for under $12.00.

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Just for reference this is it 131

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Looks pretty good to me.

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Anyone Sous Vide a Tri Tip? by slacker130
I'm going to give it a try. Thinking salt & fresh ground pepper, maybe some minced garlic in the bag. 3 1/2 hrs at 135ish with a cast iron or grill sear to finish with a chimichurri sauce.

I'm open to suggestions.

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I would SV it at 119.

And smear the chimichurri on a cutting board, place the cooked and sear meat on it, and slice creating a board sauce. Great presentation and taste.

I like it rare, and to get a very nice sear. Usually it reads around 125 when done.



Surf and Turf I just did. Wagyu Pichana and King Crab legs, with the chimichurri board sauce.

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Don’t do that.

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No bueno?

Sous vide is so dumb

Money shot