Tri-Tip Sous Vide

[markem]

the sous vide thread is getting overloaded, so I though that I would start some threads in the recipes sub-forum. I bought a tri-tip today to use for dinner tomorrow, so here we are.

I plan to apply a dry run of salt, pepper (Penzy's Spicy Bold), garlic granuals, and adobo rub (Penzy's). I will seal this up and put it in the sous vide bath tomorrow to do a 5 hour cook before a cast iron sear.

What temp should I use in order to get medium on the meat? I know that medium rare is preferred, but we all make compromises for the people in our lives. At least it isn't past well done.