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.