What to do with 2hr time between tri tip complete and sear?
I have a frozen seasoned tri-tip in a water bath at 132°F. Last time I went, from fresh, six hours and it was delicious.
With the frozen, I figured seven or 7 1/2 hours. But due to work, this will be done about two hours before dinner. I’ll seat either avocado oil in cast iron skillet (and possibly blow torch), or propane grill.
So what should I do? Lower the heat to 130°F? Lower it below that and let it stay in there (worried about bacteria)? Take it out and let it sit on the counter? Put it in the fridge? Thank you.
**Edit update**
I let it go an extra hour then stopped the bath. Let it sit 30min in there then took it out, patted down, seared, and let it rest another 5-10min.
It came out delicious. A little more tender than the 6hr I had done previously.