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ZacFazz OP t1_j2e6mpo wrote

Thank you! And Nope, just seared and basted till 120 and then rested.

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BeowulfShaeffer t1_j2espw7 wrote

I find tri-tip to be a bit stringy that rare, even cutting against the grain. But that looks like a nice one. Makes great leftover roast beef too :)

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ZacFazz OP t1_j2extiy wrote

I’m my experience it gets too tough as you go into medium - medium well. It’s a leaner cut so I usually try to go as close to rare as possible without being raw

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