Tri tip and T-Bone

JohnHB · May 26, 2013

I put six Waghu tri tips (9.5kg - 21lbs in total) on sous vide at 55C (131F) and will pulled out after 10 hours. I iced them down, put five in freezer and took one for Sunday's lunch. The Waghu was 9+ marbling and was on grain for 600 days.

In addition I have two T-bone steaks that are large weighing 1.5kg (3.3lb) each and three inches thick. These steak are Black Angus that have been grain feed or 300 days and the meat has been dry hung for 60 days. I vacuum packed the T-Bones with slt & pepper and sous vide cooked them for four hours at 55C (131F).
The T-Bones were wrapped in foil, then in a towel and into a foil cooler bag. We the drove to. Mate's place for lunch with the tri tip.
The tri tip was warmed in a low oven while we had canapés and a pasta starter.
We the moved out to the BBQ and commenced to brown the meat on high heat.

I sent in the T-Bones for carving whilst I finished the tri tip.

The meat looked great on carving:

the meat was served with roast potatoes, a salad and a chimichurri sauce. The flavours and textures were terrific. Using sous vide is in effect the same type of process as reverse grilling. Seven out of eight thought the tri tip was the best.
John

buccaneer · May 26, 2013

Wow John, that sous vide works a treat.
It does look just like meat done "bake and brown", or "reverse sear" in the new hype renaming of the old technique!
The uniformity is excellent, except next to the bone, which is to be expected.
Gorgeous.

One thing, if it is helpful, I would have used more fat and a lower heat to sear for the finish.
As I say, just to be helpful, I would just love to be shoulder to shoulder with you at the table.
Titch gave me a sous vide thing to play with and I still havent got that happening, dammit.
I owe the guy too.:icon_blush:

Oh, for our American cousins viewing, our Australian "T-Bone" may be called "Porterhouse" over there, if I have that right?

JohnHB · May 26, 2013

buccaneer said:
Wow John, that sous vide works a treat.
It does look just like meat done "bake and brown", or "reverse sear" in the new hype renaming of the old technique!
The uniformity is excellent, except next to the bone, which is to be expected.
Gorgeous.

One thing, if it is helpful, I would have used more fat and a lower heat to sear for the finish.
As I say, just to be helpful, I would just love to be shoulder to shoulder with you at the table.
Titch gave me a sous vide thing to play with and I still havent got that happening, dammit.
I owe the guy too.:icon_blush:

Oh, for our American cousins viewing, our Australian "T-Bone" may be called "Porterhouse" over there, if I have that right?

I was trying to get grill lines on the meat. However my friends BBQ was struggling. I got an instant flare up and needed to keep moving around - the flat plate which wasn't what I wanted to use finished up the saviour. The crust on the tri tip was good but I have liked more on the T-Bones. Bl&$%#y great meat though.
John

Garrett · May 26, 2013

That looks outstanding. I really like the Tbone.

landarc · May 26, 2013

Nice hunks of meat John, great cooking

JONESY · May 26, 2013

Looks great, sounds like a fantastic time.

DerHusker · May 26, 2013

That meat looks fantastic. :hungry:

razorbacker · May 27, 2013

Wow! That takes some patience. Looks delicious!

martyleach · May 27, 2013

The meat looks great. I am just not a big sous vide fan. Maybe my taste buds just can't adjust to the texture of it. The flavor is great but the texture, meh. Very nice post though. Thanks!

JohnHB · May 27, 2013

martyleach said:
The meat looks great. I am just not a big sous vide fan. Maybe my taste buds just can't adjust to the texture of it. The flavor is great but the texture, meh. Very nice post though. Thanks!

There are two stages in sous vide cooking. The first is getting up to temperature and the second is tenderness time.
Tenderness time is additional cooking time intended to make foods more tender. It is tacked on after the food reaches the desired final core temperature. The idea is that tough cuts of meat, such as short ribs, can be cooked well beyond the time they reach temperature. In some cases, this can be up to 72 hours. In less extreme cases, like pork chops for example, some people like to cook for an extra two to four hours in order to achieve the tenderness they desire without overcooking the chops the way traditional cooking methods would.
Marty if your sampling of sous vide has been of products that have been cooked too long in the tenderness time zone then I can understand your comment.
It is my view that I cooked the to products at an appropriate tenderness time and their texture was terrific.
John

Titch · May 27, 2013

Looks the goods John, what bath are you using?I agree about the texture, it can be either right or wrong.
trial and lots of error has taught me that

JohnHB · May 27, 2013

AussieTitch said:
Looks the goods John, what bath are you using?I agree about the texture, it can be either right or wrong.
trial and lots of error has taught me that

Big pot & poly science professional.

John

Titch · May 27, 2013

Pricey? is it a good controller?

frognot · May 27, 2013

Now that's a big ole steak there and it's looking mighty fine!

Hawg Father of Seoul · May 27, 2013

buccaneer said:
Oh, for our American cousins viewing, our Australian "T-Bone" may be called "Porterhouse" over there, if I have that right?

The Porterhouse is the end of the t-bone with a large portion of the tenderloin left on (at least 1.5 inch). You can continue to call them t-bones until the tenderloin just about disappears.

Nice looking meat. Yes, I would hit that, not call in the morning, and try again next week with some weak excuse.

SmokinAussie · May 27, 2013

Bloody sensational John! You've clearly got a very good supplier who knows what they are doing.

Costco here in Melbourne has stopped selling their grain fed tri-tip, so I can't get it any more. I've let them know, I'm furious about it.

But anyway, that is an outstanding cook.

Cheers!

Bill

JohnHB · May 27, 2013

AussieTitch said:
Pricey? is it a good controller?

I think I paid almost $1000 for the controller. I think they may be slightly cheaper now.
Hey Titch if you would like to try a tri tip steak cooked professionally go to Grossi Florentino in Melbourne. They are using the best full blood Waghu with 9+ scoring. Should be fantastic.
John

SmokinAussie · May 27, 2013

Hi John,

Thanks for the heads up with Florentino. Just checked the grill menu. They've got Wagyu Hanger Steak! And... well considering what you are getting, it is not out of control expensive either! I was thinking $100.00 a main!

JohnHB · May 27, 2013

SmokinAussie said:
Hi John,

Thanks for the heads up with Florentino. Just checked the grill menu. They've got Wagyu Hanger Steak! And... well considering what you are getting, it is not out of control expensive either! I was thinking $100.00 a main!

Check their upstairs menu - they have David Blackmore Waghu Tri Tip 9+ at $58.
John

Big George's BBQ · May 27, 2013

That looks perfect

Tri tip and T-Bone

is one Smokin' Farker

somebody shut me the fark up.

is one Smokin' Farker

Babbling Farker

somebody shut me the fark up.

is one Smokin' Farker

Babbling Farker

Well-known member

Quintessential Chatty Farker

is one Smokin' Farker

somebody shut me the fark up.

is one Smokin' Farker

somebody shut me the fark up.

somebody shut me the fark up.

is Blowin Smoke!

somebody shut me the fark up.

is one Smokin' Farker

somebody shut me the fark up.

is one Smokin' Farker

somebody shut me the fark up.

Similar threads