Tri tip bison sous vide techniques.
Preface:
I am cooking a private dinner for 14. Americana themed, surf and turf is what they asked for the main entree. I want to cook bison. The only cut I could find in town in time was a tri tip. $15 per lb. So $60 later, roughly 4 oz. per person.
Requirements:
I want a perfect medium rare. Tender/melt in your mouth bites.
My questions:
How do I obtain that maximum tenderness texture. How long do I sous vide for? Is there a significant difference between beef and bison?
I have 24 hours to play with the protein. And I'm open to any suggestions.
Best Answer
Medium rare tri-tip can be achieved using a water bath at 130 - 135F (55-57C) for at least two hours and up to 7 hours. You will probably not get "melt in your mouth bites", as bison tri-tip is a leaner cut, but it should be quite tender if it is sliced against the grain.
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How long do you sous vide bison?
If you like your steak cooked to a perfect medium-rare, set the sous vide to 132\xb0F, plop the steak in, and walk away....How long to cook bison ribeye in a sous vide.Thickness of steakTime to cook1/2 inch30 minutes3/4 inch45 minutes1 inch1 hour1-1/2 inch1-1/2 hours1 more row•Sep 11, 2020How long should you sous vide tri-tip?
Through loads of experimentation, we've found that cooking the tri tip roast at 131F for 6 hours is the perfect combo. Leaving the tri tip in for 6 hours breaks down the connective tissue (collagen), which results in an extremely tender steak.How long do you cook a 3 lb tri-tip sous vide?
If using a vacuum sealer, seal the bag. COOK SOUS VIDE: Submerge bag with tri tip into sous vide bath. See Note 4 for how to use displacement method with ziploc bag. Cook for 6-10 hours.How do you cook sous vide bison?
Sous Vide Chuck Roast for Medium Rare ResultsSous Vide Tri Tip Cooked with Anova Precision Cooker, Then Smoked on Pit Barrel Cooker
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Answer 2
I just tried this! It was perfectly medium rare, tender and juicy throughout, without any of the protein breaking down.
The 2.5 lb bison tri-tip started mostly frozen, and went into the water bath at 133°F for 4.5 hours. Afterwards, I let it cool to room temperature in the bag for 30 minutes (cooling relaxes the proteins, so the mean reabsorbs some of the liquid). After that, into a 400°F oven for 10 minutes, then cool, slice, and serve.
The scant ribbon of fat down the middle was dissolved.
Next time, I'll trim all the fat off the meat first. It didn't soften any, and got in the way of the herb rub I was using.
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