Here is the tri tip. I took the pic right after I sliced it and it wasn't very red/pink but when it got some air it turned red. It was odd. Cutting it with my fine serrated steak knives sucked l, straight blades are better. It's a different feel vs cooking on the grill for sure. It was in for 2.5 hours at 129.
Well? How was it?
It was soft but at the same time it was chewy. Like a little more chewy than if I grilled it. I'm thinking it's the cut more than anything though.
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Mon Aug 08, 2016 7:57 pm
Wetpaperbag
Site Supporter
Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
So last night I did NY strip steaks. About an inch and a half thick, cooked about 1.5-2 hours at 134.5. Finished it off in a pan. Should have let it rest for a little longer, but it was real tasty and juicy throughout. It was fun, and allowed me to get the rest of the meal done and dealt with the sear on the steaks the the last few moments. Fork tender for sure.
Mon Jan 02, 2017 5:15 pm
golddigger14s
Site Supporter
Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17818
Real Name: Chuck
Vide first, then put on grill to finish. Lately I've been searing my steaks in a cast iron skillet, then finish in the oven with a digital remote thermometer.
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