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Suggestions for cooking Wagyu tri-tip roast sous vide?

n
nmawhb May 23, 2013 08:56 AM

I'm have an upcoming dinner for a group and would like to be able to sous vide a Wagyu tri-tip roast to (near) temperature and then sear it to finish it to decrease the risk of overcooking it.
Of course it would be sad if ti turned mushy or tough. I'm aiming for rare/medium rare.
Anyone have experience? Thx!

  1. n
    nmawhb Jun 24, 2013 12:32 PM

    So here is what I finally did:

    seasoned it with salt and pepper
    sous vide at 130 degrees for about 5 hrs.
    preheated pan on stovetop on highest heat
    seared it on all sides
    served it with chumichurri on the side

    It worked out very well and tasted very good. The only flaw was that to it was I think I should have seared it a bit faster/hotter but all the guests were very complimentary.

    1. n
      nmawhb May 29, 2013 06:26 AM

      BrianGilligan Great link! Thank you.

      pikawicca It's approx. 2"thick.

      wattacetti Does the chill before searing, instead of searing immediately after the meat coming to temp, improve the final roast in some way?

      wirloftheworld Wish I had a quarry nearby...

      A friend also pointed me to an app by PolyScience about sour vide which he's used to learn when the meat's core should be to temp.

      The roast will be served this Sat! Will post results.

      2 Replies
      1. re: nmawhb
        w
        wattacetti May 29, 2013 06:38 AM

        You chill before searing because you're making your roast the day before and need to drop the temperature down fast or else risk a bacterial bloom.

        If you were SV the day of, you'd skip the chill and retherm because the roast is already at temperature. With that, just pop out of the bag, dry thoroughly and sear.

        1. re: wattacetti
          n
          nmawhb May 29, 2013 03:51 PM

          Got it, thank you.

      2. b
        BrianGilligan May 25, 2013 01:16 AM

        Just cook sous vide long enough to bring the meat to the desired temperature / doneness. See the table 2.2 in this link http://www.douglasbaldwin.com/sous-vi...
        The longer you hold the meat at the target temperature, the more the texture will change.

        1. pikawicca May 24, 2013 06:00 PM

          How thick is it?

          1. w
            wattacetti May 24, 2013 05:50 PM

            While I prefer my beef bleu (and sometimes 20 seconds of cooking past raw) I generally do sous-vide beef at 130-131ºF primarily to give the fat a chance to melt and lubricate a bit of the internals.

            Your best bet is to make a whole lot of ice (or buy several bags), sous-vide the day before, chill down in ice water and then retherm around 125-128 before popping it out of the bag to sear. DRY THOROUGHLY.

            Sear in a pan with oil, butter and blowtorch to get that nice dark crust; I've also cheated on occasion by sprinkling the dried beef surface with a little bit of turbinado sugar, though that really only works for something you're not serving "nekkid". A product called MyCryo can also help with the sear though it's designed more to minimize the amount of fat.

            The last thick chunk of cow I did was a côte de boeuf about 3.5 inches thick. Brought up to close to RT before sealing and going into the bath, 4.5 hours, then chill, then 1 hour retherm before the torch.

            1. girloftheworld May 24, 2013 05:24 PM

              here is my suggestion... go to the rock quary.. get six or so flat river rocks about six inches across.. heat them in an oven or a grill about 500 degees... slice the beef thin...
              place the rock in a wooden bowl filled with rock salt..
              brush the rock light ly with oil..
              serve one rock per two guest with a plate of beef
              have them lightly sear the beef on the rock

               
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