This vacuum-packed three-part recipe perfectly guarantees all the flavor and moisture of the beef tenderloin. Prepared with a quick rub of salt and black pepper and then slowly brought up to temperature in a double boiler, this method might not be. How to properly cook Tri-Tip Sous Vide.
A sous vide machine might be the last thing you look for when trying to recapture the magic of your barbecue smoker. But the truth is, it’s not as difficult as you might think and it’s a great alternative to grilling. Here’s how to sous vide Tri-Tip.
As the colder weather approaches, we’re all looking for inventive ways to prepare grilled favorites that keep us warm without sacrificing everything that makes grilled food so special.
Red meat can be particularly difficult to prepare. Low light and low temperatures can mean grilling is a total no-no.
Ideally I’d invert the Tri-Tip for tanning , but sometimes colder weather means we find a way that doesn’t leave it in the isolated cold.
The good news is that I think I may have found a solution.
The key to the roasted Tri-Tip has always been to smoke it slowly and slowly until it nears our ideal temperature before putting it on the grill to give it that nice browning that makes it the lovely meat it is. that is is.
In short, this is reverse scorching. How can we replicate this without a rotisserie?
Enter the sous vide machine.
I know not many BBQ enthusiasts are familiar with sous vide cooking, or maybe they don’t even like it, but listen to me.
Some of the principles behind sous vide aren’t a million miles away from grilling.
Simply hearing the meat is vacuum sealed and submerged in warm water. The temperature of the water bath is tightly controlled and slowly brings the meat up to our target cooking temperature.
Sound familiar?
Sure, vacuum sealing is new, but tightly controlling heat levels and bringing our meat to a precise temperature are two of the same core principles that make grilling smoking so special.
One noticeable difference is that the food is vacuum sealed, which obviously doesn’t help us carry any smoky flavors or aromas. However, what sous vide allows is for the meat juices to wash over it. The vacuum seal keeps everything locked in, so the meat cooks slowly in its juices as it comes up to temperature.
That means delicious, juicy, slow-cooked beef. I hope you go up now.
I was skeptical at first, but now that I’ve tried it, I can say that the Tri-Tip is a delightful performer to enjoy. Yes, it’s not as smoky, but it’s much, much juicier. It also eliminates the brine or otherwise much of the prep we would have to do before grilling.
So here is a short summary.
What is vacuum cooking?
Sous vide is a cooking method in which vacuumed food is immersed in water. The sous vide device precisely regulates the temperature of the water bath to a specific temperature and has a circulation unit to help maintain that temperature.
Where regular cooking in the oven or on the grill can result in cold spots or uneven cooking of meat, submerging in controlled water provides much more doneness.
While baking or grilling also leaches juices and fats and lowers the temperature of food, sous vide includes everything. Not a single gram of flavor is lost.
It’s also very convenient since a lot of the work is done by the machine after it sets the temperature.
This leaves juicy, tender and tasty meat.
It’s given us some nice results with our vacuum-cooked beef ribs, and now it’s the Tri-Tip’s turn.
What is triple tip?
Tri-Tip is a cut of beef that comes from the bottom sirloin. It’s a natural-looking piece of meat that quickly becomes triangular. Tri-tip steak is best when it’s between two and three pounds, and I always recommend choosing a cut of grass-fed beef. Also, always opt for “choice” or “main” cuts.
Also prepare Tri-Tip for sous vide
Because YOU don’t need brine, sous vide preparation is really easy with Tri-Tip. It just comes down to trimming and seasoning.
If you like a little fat on your meat, you may decide that you don’t want to cut the meat. However, if you prefer thinner, I recommend removing some of the layer of fat. However, fat can add flavor to the meat, so don’t cut it.
Additionally, if the fat cap is at least 1/4 inch thick, I recommend trimming it slightly. If the lid is too thick, it won’t process properly during cooking, which could leave a gummy layer of dirt.
To trim, simply scrape off the excess fat and silverskin(the thin membrane sometimes found on meat).
When it comes to seasoning, a hearty cut of beef like this doesn’t need much more. So I recommend applying a mixture of kosher salt, black pepper, and garlic powder. Apply generously and try to work it in with your hands.
The best time and temperature settings Sous Vide Tri-Tip
Since a steak dish is sufficient, the “cooking” came entirely from you. But we also want to make sure that the meat is sufficiently cooked so that it is tender and juicy enough.
Recommend at 135°F for a medium doneness and closer to 130°F if you like it a little rarer.
Then you need to cook for 5-6 hours. This may seem a little long, but the tri-tip is a large cut of meat, so it will take a little longer to cook.
6 hours provides ample time for the connective tissue and collagen in the meat to break down, resulting in a beautifully tender cut of meat. Doing this at 130°F will help strike the balance between doneness and that beautiful red-pink color we all love about our meat.
For best results, make sure you have a quality sous vide machine that accurately measures and regulates the temperature of the water bath.
If you need a random machine, I recommend the Breville Joule(the one I have) or this one from Anova Culinary.
How to Carve Tri Tip
Just like cutting brisket, three-point cutting can be tricky. This is because the direction of the grain can vary across the surface of the meat, making it even harder to cut against the grain.
Better to break the meat into smaller pieces(not tiny, but enough to make things easier). This should make choosing the direction of the cut for each cut of meat a lot easier.
After removing the tri-tip from the sous vide and vacuuming it, cut it into the two main pieces. Cut against the grain with a sharp knife.
Rub three peaks
I like to keep things very simple when it comes to tri-tip sous vide. Also, use a simple dressing made with just kosher salt, black pepper, and garlic powder for this recipe. For me, it’s enough to bring out the natural juices and flavors of the meat without overpowering it.
If you want something with a little more flavor you can try a good meat marinade.
Ready to get started? Let’s get into that!
Writer & content creator. BBQ fanatic!
