How do you folks prepare tri-tip to make it tender? I did one on the grill today.
I grilled using indirect heat at 225 degrees for an hour to bring IT to 115 or so, then cranked the burners to put a sear on and get IT up into the mid-130s before resting.
I thought the taste was good, and it was cooked properly wrt doneness, but it was on the tough side. And my wife has almost sworn off tri-tip due to toughness.
I know a 10-hour sous vide preparation will solve the problem, but I'd love to know if anyone has tips for conventional cooking methods?
I grilled using indirect heat at 225 degrees for an hour to bring IT to 115 or so, then cranked the burners to put a sear on and get IT up into the mid-130s before resting.
I thought the taste was good, and it was cooked properly wrt doneness, but it was on the tough side. And my wife has almost sworn off tri-tip due to toughness.
I know a 10-hour sous vide preparation will solve the problem, but I'd love to know if anyone has tips for conventional cooking methods?