I used my Anova Precision® Nano to make a 4 pound tri tip roast, cooked at 131°F for two hours and it came out great, just a little more done than rare. Then I put it on my BBQ grill for 3 minutes per side to give it a nice sear. I put the left over Tri Tip, 5 1/2" slices, and put it in the refrigerator. How would I reheat it sous vide, at what temperature and leave it in the water for how long?
If you pack it as slices side by side, 45 min to an hour would be plenty. Reheat at the same temp you used for cooking.
Thank you. I’ll give it a try.