Comments
SanDieganNewYorker t1_j2dyga1 wrote
Did you sous vide first? Looks amazing.
ZacFazz OP t1_j2e6mpo wrote
Thank you! And Nope, just seared and basted till 120 and then rested.
BeowulfShaeffer t1_j2espw7 wrote
I find tri-tip to be a bit stringy that rare, even cutting against the grain. But that looks like a nice one. Makes great leftover roast beef too :)
TheCuriousQuokka t1_j2ewix9 wrote
what temp would you usually pull tri-tip at?
BeowulfShaeffer t1_j2fkmgl wrote
134
ZacFazz OP t1_j2extiy wrote
I’m my experience it gets too tough as you go into medium - medium well. It’s a leaner cut so I usually try to go as close to rare as possible without being raw
SanDieganNewYorker t1_j2e8ebr wrote
Very nice.
OldMork t1_j2dq0o0 wrote
Looks great!