# Reheating Tri Tip roast

**URL:** <https://community.anovaculinary.com/t/reheating-tri-tip-roast/22323>\
**Category:** General\
**Created:** [August 10, 2019, 4:27pm UTC](https://community.anovaculinary.com/t/reheating-tri-tip-roast/22323 "2019-08-10T16:27:07Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![jr1499](https://avatars.discourse-cdn.com/v4/letter/j/4da419/32.png) [@jr1499](https://community.anovaculinary.com/u/jr1499)\
**Post date:** [August 10, 2019, 4:27pm UTC](https://community.anovaculinary.com/t/reheating-tri-tip-roast/22323/1 "2019-08-10T16:27:07Z")

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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?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [August 10, 2019, 10:34pm UTC](https://community.anovaculinary.com/t/reheating-tri-tip-roast/22323/2 "2019-08-10T22:34:16Z")

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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.

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**Author:** ![jr1499](https://avatars.discourse-cdn.com/v4/letter/j/4da419/32.png) [@jr1499](https://community.anovaculinary.com/u/jr1499)\
**Post date:** [August 11, 2019, 1:38pm UTC](https://community.anovaculinary.com/t/reheating-tri-tip-roast/22323/3 "2019-08-11T13:38:03Z")

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Thank you. I’ll give it a try.