My results were so good with my Crazy Sous-Vide Meat Aging Experiment I just had to try it with a Tri-Tip. I won't go into all the crazy specifics but if you want a lot of details click on the link above. I make Tri-Tip at least twice a month so you know I just had to try this wild and crazy technique on this hunk a meat.
For this crazy experiment I used 3% Fish Sauce and 2% Montreal Steak Seasoning. The Tri-Tip was coated with the Fish Sauce using a BBQ Brush. Anyhow after applying the sauce I sprinkled on the MSS.
Note: Try to avoid getting fish sauce on your hands if you can. I used latex gloves to avoid that horror.
The Tri-Tip was placed in freezer for a while so the fish sauce would harden. I was able vacuum seal the Tri-Tip up without worrying about the fish sauce being sucked up into the machine. Now comes the waiting game. Place Tri-Tip in refrigerator for 3 days.
Sous-Vide at 104˚ƒ for 3 hours. This is the Warm-Aging part. I then cranked up the Sous-Vide to 133˚ƒ and continued cooking for 7 1/2 hours. Note: In the previous experiment using steaks that were 1.5 inches thick steaks I Sous-Vide at 104˚ƒ for 90 minutes.
This picture represents the finished Sous-Vide Tri-Tip. At the end of the cooking process I Cold Shocked and refrigerated.
A couple of days later we had it for dinner. Tri-Tip retherm, dried off very well, no-salt seasoning sprinkled on and browned in a very very hot skillet.
Review at the bottom of the gratuitous pictures.
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Review- Awesome Tri-Tip. The Warm-Aging process really helped make this a tender piece of meat. The texture was perfect. The experiment was really about combining the Fish Sauce with the Warm-Aging process to see if I could increase the Beef Flavor (UMAI) and produce a very tender piece of meat......SUCCESS. One might think that the Sous-Vide alone could have made this meat very tender too but that would be only half the story. I have made countless Tri-Tip's using all kinds of submerged times. I have Sous-Vide Tri-Tips with times of 6-24 hours and I am here to confess that nothing compares to the Warm-Aging process. You cannot duplicate the Warm-Aging process by simply cooking it longer in the Sous-Vide. And long cooks in the Sous-Vide can have diminishing returns too. Depending on the fat content you could end up with a mushy piece of meat that is also dry.
Now on to the Montreal Steak Seasoning. Was it needed. Not really. It was awesome though. I should have used 1%-1.5% MSS instead of the 2%.
Also using using .20% -.25% of just plain salt would have sufficed too. Normally I use .60% salt to dry brine but since the Fish Sauce has salt in the product .20% - .25% would have been perfect.
The Tri-Tip had the extra beefy flavor I was going for using the Fish Sauce. My daughter commented that it tasted to beefy and it made her feel guilty. I asked her to clarify her statement. The extra beefiness increased her awareness that she was eating a COW. Ha..ha...ha...Mission accomplished. Anyhow to avoid the extra-extra beefy flavor maybe use 2% instead of the 3% I used. If you're making this for the first time I would not use Montreal Steak Seasoning but maybe .20%-.25% salt instead. The 3 days of dry-brining under refrigeration is absolutely necessary.
Update- 9/18/2016 : I used the Red-Boat Fish Salt at 1% and it was simply divine.
Update- 10/26/2016 : Submerged times have been updated. I made Tri-Tip 4 separate times in Sept and reexamined my Submerged times with the help of my kids and wife.
Sous-Vide at 104˚ƒ for 3 hours and 40 minutes. This is the Warm-Aging part. I then cranked up the Sous-Vide to 133˚ƒ and continued cooking for 6 hours. These new times created what I think is the best texture and juice retention.
Previous times were 7.5, 9, 12 and 14.
This is one of the best blog posts I've read on this topic. Thank you for sharing your expertise!
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