u/comanzatara

hello sous vide community,

I just did my first tri tip at the weekend. Sous vide 55° Celsius for a little bit over 5 hours. Next thing I did was cooling it down and putting it in the fridge.

Two days later I took it out of the fridge and gave it a good sear. It looked great, taste was also good, but was still cold in the middle of the meat (was 5 cm thick).

what is your workaround ? Searing longer (risk of getting the meat well done?)

oder reheating the meat coming from the fridge to maybe 50° before searing ?

thx for answering!