Sous Vide Tri Tip reverse seared

[DanHoo]

Last week I drove my mom to an appt out of her driving range. She asked for tri tip, and the only way I could think of making the timing work was to have it close to done via the sous vide and then finish with a sear.

Went in frozen, 120F water for about 3 hours then a sear along with some asparagus.

Seasoned with salt. She's not a fan of pepper.

 

[Bruno]

Now that is an awesome son! Nice job Dan!!

 

[DanHoo]

Thanks Bruno.

She's the best mom I've got

 

[Joe Anshien]

Looks great. How was it? The last one I cooked was a grass fed one and little tough.

 

[DanHoo]

Thanks Joe, It was tasty. It was a Costco choice.

I had read if it goes too long in the sous vide it could get mushy, but the texture was fine.

It was the first tri tip I've cooked in a very long time that was not smoked, and with only salt seasoning. It had a more traditional roast beef flavor.

 

[Joe Anshien]

I have not sous vide since getting more into grilling a few years ago. I just saw Guga foods smoke for a few hours then souse vide a brisket for 30 hours and looked great.

 

[Rich G]

Dan, that's pretty much the best thing about sous vide in my opinion. You know it'll be ready, and you don't have to fuss with anything else while you: drive your mom somewhere, work, watch the kids play water polo, go to the dentist, etc., etc. You can go quite a bit longer with tri-tip with no texture issues. I've done them for 8 hours.

Nice work. Gotta take care of momma!

R