Sous Vide Tri Tip


 
JimK

JimK

TVWBB 1-Star Olympian
I was recently able to snag one of the 'old' Anova units for $99, so I jumped on it. I've been interested in trying out this technique for a while now and this was just the opportunity I needed. I did some steaks last weekend and they turned out really well. Tonight, I tried my hand at tri tip. I recently noticed that my local grocer carries Angus tri tip (though interestingly trimmed) at $5.99/lb. I'd stopped cooking it because the only place I could find it was Wegman's and they wanted $11.99/lb. So I was pretty thrilled with this recent find.

Normally, a tri tip is triangular shaped (hence the name). These aren't, but they're definitely the same cut. So I made a modified Santa Maria style rub and applied it.



I vacuum sealed it and it was ready for a soak with the SV cooker.



After 2.5 hours at 130F in the water bath, this is what it looked like. Notice it sorta took the texture of the foodsaver bag.



Then I threw it on the Performer over KBB with a little pecan wood for flavor.



After a brief rest (while I grill roasted the broc), I sliced it up.



Finally, it was plated with some Spanish rice, the broc, and some black beans. I threw together a chimichurri quickly that needed a little more oil. It still tasted pretty good though.



All in all, a successful dinner. I had probably 70% 'used' charcoal in the grill and it wasn't as hot as I'd like. So I had to leave the meat on longer than I'd like to get some good caramelization. So it wasn't as evenly done as I'd have liked. But is was still dang good.

Happy Friday!!!

PS: Here's last weekend's inaugural strip steak SV cook:

 
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I did a seasoned TT for 6 hours at 135F, iced it down, & put it in the fridge. I took it camping 2 days later and grilled it indirect to an internal temp of 90 and then seared it to 135.

It was definitely more tender but the flavor wasn't quite as good as I had hoped. I'm going to try longer in the water & adding more SPG before grilling next time.
 
FrankDeange said:
I don't want to alarm you, nor indicate what it might be, but only relay this info for everyone's benefit. Do a search on this site for "meat glue". It's something we all should be aware of. You Tube also has other videos explaining the process.
Click to expand...

DSC_0046_zps3lvcnhms.jpg


I looked it up and you could be right. Flip the coin.
 
I would be mighty ****ed if I found out that glued together scraps were being sold to me as something else. Jim, I think you got a Rookie trim on your TT :) The finished steak looks great!
 
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Meat glue shmeat glue, that's a trimmed tri tip, it has the triangle piece cut off.
Look at the grain of it while on the grill.
A local store cuts them like that.
here's one I did sous vide from that store:

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The different taste comes from the process, as does the texture.
$5.99 per lb is about average for my area.

Fine looking cooks Jim!
I bought the same machine for $100, used it a few times and decided it wasn't my cup of tea.
Sold it on eBay for nearly double what I paid.
 
Jim your cooks look delicious. Sous vide did a spectacular job. BUT there is a BUT (IMO). Using snake - fuse method and super slow cooking T (200-210F) I can smoke my meat till it gets the internal temp I like and the flavour I like. Then a real fast searing action no more than 2 mins x side and I will get the same appearence of yours.
So taste and and appereance should be the same. But the tenderness ?????
That could be positevely affected by sous vide.
What do You think ?
 
Frank

This was a sous vide cook by JimK, that looks terrific, not me. I only looked up your meat glue thing on youtube.
 
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