Sous Vide Tri-tip
Вставка
- Опубліковано 19 вер 2024
- Ingredients
2.5 - 3.5lb tri-tip
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
Directions
Pat the tri-tip dry with paper towels. Generously season all sides of the tri-tip with kosher salt, freshly ground black pepper, and garlic powder. Rub the seasoning into the meat to ensure even coverage.
Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to 131°F (55°C) for medium-rare, or adjust according to your preferred level of doneness.
Place the seasoned tri-tip in a vacuum-sealable bag or a resealable freezer bag using the water displacement method. If using a vacuum sealer, seal the bag, ensuring there are no air pockets. If using a resealable bag, lower the bag into the water bath slowly until all air is out, then seal. Submerge the sealed tri-tip in the water bath, making sure it’s fully covered by water. Cook the tri-tip for 6 hours.
About 10 minutes before the sous vide process is complete, prepare an ice water bath in a large bowl or container. The bath should be cold enough to quickly chill the tri-tip and stop the cooking process.
After 6 hours, remove the tri-tip from the water bath. Immediately submerge the sealed tri-tip in the ice water bath to cool it down and stop the cooking process. Allow it to chill for 20 minutes and add more ice if needed.
Once cooled, remove the tri-tip from the ice water bath. You can either proceed to the searing step or refrigerate the tri-tip for up to 7 days until you’re ready to finish it on the grill.
When ready to sear, set up your charcoal grill for high, direct heat. Allow the grill to get very hot, with the coals glowing red and covered with white ash. You want the grill grates to be hot enough to create a good sear.
While the grill is heating, remove the tri-tip from the bag and pat it dry with paper towels. Generously coat all sides of the tri-tip with your preferred BBQ rub, pressing it into the meat to create a thick, flavorful crust.
Place the tri-tip directly over the hot coals. Sear each side for about 2 - 4 minutes, or until a deep, caramelized crust forms. Use tongs to turn the tri-tip, ensuring all sides are evenly seared.
Once the tri-tip is seared to your liking, remove it from the grill and let it rest for 5-10 minutes to allow the juices to redistribute. Slice the tri-tip against the grain into thin slices.
I prefer at least 8hrs in the water bath -- in my experience, the tri-tip comes out more tender. I also use a Santa Maria seasoning.. Lastly, serve with a chimichurri sauce. It's elite level good.
Will give 8 hours a try next time, thanks!
When I saw this I knee-jerked thinking there's a bunch of collagen in that cut. After literally 1 minute of research, I found out I was wrong. Good job, should be delicious and tender! I personally would have removed the thin layers of silver skin, not that they would have done much, but the fact I know they're there bothers me lol.
It was very tender! For me, if the silver skin feels thick or tight, then it gets removed.
Sir, please cross over to "natural lump charcoal" - I don't want to see more people cooking on cancer cubes - aka basically any kind of briquettes. (Yes, there are a few out there that use natural stuff but the "binder" is the problem) - Am I being nit picky as hell? Yes. Am I right? Yes. 40+ years on the pit.... I promise. Love that PK grill . Looks great!!!
That ice bath and refrigerate with a delayed sear is interesting, but what is the actual temperature of the meat after searing? I like cold left over tri-tip, but I want that hot meal first. Might be a good way to do steaks too.
BTW, I sear my sous vide beef with a culinary torch which takes a lot less time than setting up a charcoal grill. If I don't want to do it in the house I just put it in a cast iron pan (of the correct size) and take it out to the patio. The pan will get toasty, so put it on a surface that can take the heat.
Hello, for this cook I unfortunately failed to write down the temperature after the sear, but I would say it was a pleasantly reheated temp. This ice bath method has yielded better results for me on steaks, pork tenderloin and picanha allowing for longer sear time. Maybe with a torch that won't matter as much due to the rapid high heat? That's on my wishlist to try out :)
Your salting technique seems way too light in step 1. When you sous vide a roast you should consider that it's pressurized, even with the cheap suction(there is no vacuum) sealers. So for the purposes of marination with something with the potential of penetrating like salts and acids that pressure is a multiplier. Think of it like wet pressure brining. The correct amount of salt will cause more retention too so the end product will be juicer. So weigh your salt 3-5 grams per pound of meat before you put it in and make sure it all makes it into the bag.
edit: over doing the salt will have the opposite effect and you'll end up with a bag full of salinized water. The leaner the cut the more salt it will absorb. So 3 grams max for ribeyes/chuck and 5 max for top rounds or fillets. After that it's taste.
edit: There's a difference between grill marks and burning the hell out of an entire side of a piece of meat. What I just watched was the ladder.
Something not right with this video. Terrible
Would you kindly share anything specific that you did not like, or was it just the entire video was unliked?