I usually do 18 hrs @130F but the tri-tip still turned out just a little bit tough. In true cheapskate style, I usually buy ungraded untrimmed tri-tip and remove the fat and silverskin myself (a laborious undertaking, but I later render down the fat to make tallow). I tried 24 hrs for the first time and wow, what a difference!! The roast was very tender without being mushy. It’s amazing how a cheap cut of meat can be cooked to this level of perfection 😋
Thank you. This seriously does taste like a leaner prime rib. This was the best tri tip that I have ever had, I did salt it for almost 90 minutes with sea and course kosher salt
I usually get Tri-Tip from the Chef Store for around $3.75 to $4.25 per pound trimmed. It's select so that's why it's so cheap. I sous vide for 36 hours and then sear it hot and fast either on a grill or in a pan...This cut of meat is so beefy in flavor and the 36 hour sous vide makes in melt in your mouth tender. Love Love Love Tri-Tip
I used the same rig, with the same times, and a very ordinary tri-tip 3lb roast. This was my second use of my sous vide machine. I love my beef rare. THIS WAS FREAKIN'GREAT! I was skeptical, but I didn't tell my housemate, and she believed it was prime rib. I never get the beef as rare as I like it, ever, until now. Thanks for the video.
I tried this out last night on a tri-tip I got from Miiller's Meat Market in Llano. I cook sous-vide style all the time, but this took the tri-tip to another level! You're not kidding when you say it comes out like prime rib. (In fact, I've started calling this dish 'prime fib'. Can't wait to try some of your other recipes. Also great that you're a fellow Austin-ite, do you cook at one of the local restaurants Mr. Pennington? In any case, you have a brand-new subscriber. Thank you!
I use to cook at Uchi and Uchiko and few other places. Now I focus on my businesses. Currently getting setup to starting creating more videos very soon.
If you are cooking Sous Vide for a long period of time (3+ hours) it can form bacteria if you are under 131 degrees. If you are over 131 degrees it will pasteurize the meat the time depends on how large your roast is. After that period of time 125 degrees just helps get the meat closer to mid rare than medium.
I basically use this method on all my beef roasts now with fantastic results. Even cheaper roasts....ya, there is some tough spots, but the meat is ALLWAYS tender and perfectly cooked. (Tri Tip was the best though).
Such an amazing experience the first time. The first time cutting into the meat and going, WOW that really just worked lol. The first bite, amazing. A lot of fun to share with others. Talk about a great dinner party meal...Glad you are enjoying.
Yes but: I keep reading that 131 is as low as you should go. Also read, that after 8 hrs at 131, the contents are pasteurized and lowering it to 124 doesn't create more bugs, to quote a comment below, " makes it more med-rare than med). (They are dead). Comments?
I so agree. I haven't priced in a few months. It usually is priced reasonable. I'm in Texas, I thought we got good prices. Have you checked the price lately?
@@anthonyreid7221 Yep….i just bought a twin pack from Safeway for $3.79/lb. untrimmed. Even after cutting off the fat there’s still a huge hunk of meat.
***DISCLAIMER*** I used SPG and cooked for 12 hours. Same 4 initial hours at 134 then 125. Cast iron and butter sear. Tried half a dozen sous vide recipes of various beef cuts that claim "...just like prime rib." While they have all been good and better than traditional cooking methods for their respective cuts.....none have been comparable to prime rib. Kinda felt ripped off by the claims. Until now. While I still think the majority of people would choose prime rib in a blind taste test, this is at least comparable to prime rib. I'll be loading up on tri tips.
Matty that sounds like some serious cooking going on. All I can say is this worked out great for me. I have one older friend without teeth that was able to eat the meat. I hope yours turns out amazing. Would love to hear how it turns out.
![MV วิถีชีวิตใต้ - ผา อัยย๊ะ [Official MV HD]](http://i.ytimg.com/vi/nODlkOUu9B0/mqdefault.jpg)
Have recommended 24hr TT for years. It is a WORKING muscle so it needs a beating...also, 24hr skirt steak... I have a HUGE list....
7 dollars….mine was 35 last week. Lets go Brandon
I usually do 18 hrs @130F but the tri-tip still turned out just a little bit tough. In true cheapskate style, I usually buy ungraded untrimmed tri-tip and remove the fat and silverskin myself (a laborious undertaking, but I later render down the fat to make tallow). I tried 24 hrs for the first time and wow, what a difference!! The roast was very tender without being mushy. It’s amazing how a cheap cut of meat can be cooked to this level of perfection 😋
Let’s not call those “poor man’s prime rib” when there’s a new way of cooking for a prime rib quality. Prime rib now should be called fool’s meat.
Thank you. This seriously does taste like a leaner prime rib. This was the best tri tip that I have ever had, I did salt it for almost 90 minutes with sea and course kosher salt
I usually get Tri-Tip from the Chef Store for around $3.75 to $4.25 per pound trimmed. It's select so that's why it's so cheap. I sous vide for 36 hours and then sear it hot and fast either on a grill or in a pan...This cut of meat is so beefy in flavor and the 36 hour sous vide makes in melt in your mouth tender. Love Love Love Tri-Tip
36 hours at what temperature?
@@anonymousperson5952 130 degrees but since I posted this I find that 20 hours is plenty of time to get amazing tenderness
@@DelbertStinkfester Thank you for the reply!
I used the same rig, with the same times, and a very ordinary tri-tip 3lb roast. This was my second use of my sous vide machine. I love my beef rare. THIS WAS FREAKIN'GREAT! I was skeptical, but I didn't tell my housemate, and she believed it was prime rib. I never get the beef as rare as I like it, ever, until now. Thanks for the video.
What a great turn out. Glad to be able to help...
Get a center cut chuck and do the same. Knife goes thru like butta
CHEF, I really like your presentation style.
I'm convinced. When I can, I'll come back and order one.
That sounds like an idea. I cannot wait to make it again. So good and easy...
Impressive!
2:20 Freudian Slip? 🐕😅 >_> poor man's tri-tip?
*Keeps an open mind* 😁
I tried this out last night on a tri-tip I got from Miiller's Meat Market in Llano. I cook sous-vide style all the time, but this took the tri-tip to another level! You're not kidding when you say it comes out like prime rib. (In fact, I've started calling this dish 'prime fib'.
Can't wait to try some of your other recipes. Also great that you're a fellow Austin-ite, do you cook at one of the local restaurants Mr. Pennington? In any case, you have a brand-new subscriber. Thank you!
I use to cook at Uchi and Uchiko and few other places. Now I focus on my businesses. Currently getting setup to starting creating more videos very soon.
7 dollars is insane I just paid 35 for one that weighs almost the same amount
I just paid $40 for a 3.5 lb tri tip😮
why did the temperature get turned down after 8 hours?
see where this is already answered....
I do mine full 24 hours at 131 degrees. Comes out freakin awesome
Chef, love your vlog. What is the science behind turning the temperature down after 8 hours or so? Why not keep the temp constant? Thanks
If you are cooking Sous Vide for a long period of time (3+ hours) it can form bacteria if you are under 131 degrees. If you are over 131 degrees it will pasteurize the meat the time depends on how large your roast is. After that period of time 125 degrees just helps get the meat closer to mid rare than medium.
"...find USDA Prime" holds up a USDA Select steak. Hm...
I basically use this method on all my beef roasts now with fantastic results. Even cheaper roasts....ya, there is some tough spots, but the meat is ALLWAYS tender and perfectly cooked. (Tri Tip was the best though).
Such an amazing experience the first time. The first time cutting into the meat and going, WOW that really just worked lol. The first bite, amazing. A lot of fun to share with others. Talk about a great dinner party meal...Glad you are enjoying.
Yes but: I keep reading that 131 is as low as you should go. Also read, that after 8 hrs at 131, the contents are pasteurized and lowering it to 124 doesn't create more bugs, to quote a comment below, " makes it more med-rare than med). (They are dead). Comments?
Great video! Although I teared up here in 2022 when he said that tri tip cost him $8.
I so agree. I haven't priced in a few months. It usually is priced reasonable. I'm in Texas, I thought we got good prices. Have you checked the price lately?
Untrimmed choice tri tip in California is frequently 3.99-4.99/lb on sale in twin packs
@@anthonyreid7221 Yep….i just bought a twin pack from Safeway for $3.79/lb. untrimmed. Even after cutting off the fat there’s still a huge hunk of meat.
***DISCLAIMER***
I used SPG and cooked for 12 hours. Same 4 initial hours at 134 then 125. Cast iron and butter sear.
Tried half a dozen sous vide recipes of various beef cuts that claim "...just like prime rib." While they have all been good and better than traditional cooking methods for their respective cuts.....none have been comparable to prime rib. Kinda felt ripped off by the claims.
Until now. While I still think the majority of people would choose prime rib in a blind taste test, this is at least comparable to prime rib. I'll be loading up on tri tips.
That doesn't look like Austin
Busted 😂 yeah that's a backdrop. Lake Travis views aren't all to different. I like the backdrop. You?
@@butter-n-thyme But the boats at anchor move. Video back drop.
I'm going to try this with my Wagyu tri-tip and see how it comes out!
Matty that sounds like some serious cooking going on. All I can say is this worked out great for me. I have one older friend without teeth that was able to eat the meat. I hope yours turns out amazing. Would love to hear how it turns out.
@@butter-n-thyme it's just American Wagyu unfortunately, but it will still be great! I'll definitely let you know how it turns out!
Sous VEEE? That's not the correct pronunciation. It's sous VEED.
Who cares... stop being a dick