Tri-Tip Sous Vide

markem · 02-17-2016, 02:25 PM

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.

02-17-2016, 02:25 PM	#1
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,621 Trading: (47)	Tri-Tip Sous Vide 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. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx