I hail from Santa Maria, CA and the one thing we are best known for (besides single mothers and teenage pregnancy) is the Santa Maria style tri-tip. So what better idea, I thought, than to master the art of sous vide’ing a tri-tip! Unfortunately, it turns out I am still a mere Padawan.
A standard Santa Maria tri-tip is seasoned with garlic powder, salt and pepper then grilled over an oak flame. This is an obvious over-simplification but this is a Sous Vide blog, not a Santa-Maria style tri-tip grilling techniques and best practices blog… Anyway, here is how my experiment went and my opinion of the end result.
- Removed most of the fat blanket.
- Marinated the tip in Allegro Tenderizer & Marinade for 6 hours in the frig in a Ziploc Sous Vide bag.
- Before vacuum-sealing the bag, drained out about 75% of the marinade, leaving a little bit in for flava.
- Vacuum-sealed the bag and placed it in SV contraption for 24 hours @ 133F.
- After the alloted time, removed the tip, patted it down and seared it in a cast iron skillet for 5 to 10 minutes.
- Slice and Serve.
Now, before I discuss the taste I’d like to talk about texture. It was phenomenal! Hands down, the most tender tri-tip I have ever had. The temperature was just above med-rare and I could cut through it with a butter knife.
As for the flavor??? Decent. That’s right, it was decent. Not amazing, not horrible. Just ‘pretty good’. Now please know that I am not, by any means, comparing the flavor of the tip to the style of cooking. I definitely think I could make a rockin’ tip Sous Vide style. I just think that next time I will use the traditional dry rub and finish it on an oak pit!