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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.

  • I don't have an 'exact' answer either sous vide or a bison tri-tip so I'll not proffer an answer, but in the absence of direct information otherwise you should remember that bison (buffalo) is a bovine and so anything relating to beef will serve as a good approximation. – Cos Callis Aug 4 '17 at 13:52
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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.

  • Thin slices but make sure it REALLY rests. That juice will come flying out. – ChefAndy Aug 5 '17 at 4:51

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