If you want to prevent overcooking beef, you cant reheat it gently enough. Tri-tips are already pretty tough, so you don’t want to waste time cooking them until they’re tender only to have them get tough again when you reheat them. When reheating tri-tips, repeat “slow and easy” over and over, and use a gentle heating method to get them back to being hot and tender.
Sealing food in a plastic bag and heating it in water that can keep a precise temperature is called sous vide. It is by far the gentlest way to cook and, by extension, reheat food. Sous vide prevents food from heating past the temperature of the water, eliminating the prospect of overcooking.
Sous vide is most effective on beef cuts such as tri-tips. After cooking the tri-tips to medium-rare, put the leftovers in a food storage bag—vacuum-sealed bags work best, but sealable storage bags will do—and put it in water that stays at 130 F. These expensive machines used to only be found in high-end restaurants, but now you can get a lot of them for a good price.
Place the tri-tips in a sealable food-storage bag. Squeeze out as much air as possible and seal the bag.
Set a wide stainless-steel saute pan on the stove and a stockpot on top of it. The saute pan helps diffuse the heat and gives you more control over the water temperature. Fill the stockpot at least half-full of water.
For medium-rare, set the stove’s heat to medium and let the water reach 130 F. For medium, make it 140 F. If you have well-done tri-tips, let the water heat to 160 F. Use an instant-read thermometer to measure the water temp.
Set the package of tri-tips in the water. Let the tri-tips heat for 30 to 45 minutes, turning them over occasionally if they float.
The oven is second only to sous-vide for gentle heating. Heat the oven to warm and tightly wrap the tri-tips in aluminum foil. Set the tri-tips on a sheet pan lined and place on the middle rack. Heat the trip tips for 30 minutes and check for doneness. Continue heating in five-minute increments until they are heated through.
When reheating tri-tips on the stove, it works best if you have a cooking liquid, like a matching gravy, to put them in.
Add 1/4 to 1/2 inch of gravy or stock to a pan. Heat the stock or gravy over medium heat until hot.
Add the tri-tips to the pan and cover it with a lid. Heat the tri-tips for 15 minutes and turn them over.
If you want the meat to be 130 F for medium-rare, 140 F for medium, or 160 F for well-done, heat the trip tips for 5 to 10 more minutes.
Only reheat tri-tips one time. Repeated reheating exposes meat to the temperature danger zone, encouraging bacterial growth.
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Beef tri-tip is an incredibly flavorful and versatile cut of meat. Grilled roasted, or sliced for sandwiches tri-tip always hits the spot. Like any good meal, leftovers are part of the process. But reheating beef tri-tip can go awry if you aren’t careful. With a few simple tricks, you can reheat tri-tip to be just as moist, tender and delicious as the original meal.
Storing Tri-Tip for Reheating
Proper storage is crucial for successful beef tri-tip reheating. Here are some tips:
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Allow the cooked tri-tip to cool completely before refrigerating. This prevents condensation that can make it soggy.
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Wrap tightly in plastic wrap or foil. This prevents freezer burn which can dry out the meat.
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For short term, store in the fridge up to 3 days. For longer storage, keep in the freezer up to 3 months.
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Freeze sliced or whole. Sliced portions make for faster reheating times.
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Use freezer bags or airtight containers for easy storage. Exclude as much air as possible.
Reheating Beef Tri-Tip in the Oven
The oven allows you to gently reheat beef tri-tip low and slow for the best results:
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Preheat oven to 300°F to 325°F. Low, even heat is key.
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Keep tri-tip wrapped in foil and place on a baking sheet. The foil traps in moisture.
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Heat for 10-15 minutes until warmed through. Check temperature with a meat thermometer.
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Let rest 5 minutes before unwrapping and slicing to retain juices.
Reheating Beef Tri-Tip in the Skillet
For quicker reheating, use a hot skillet to reheat and slightly sear the tri-tip:
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Heat 1 tablespoon oil in a skillet over medium-high heat.
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Unwrap tri-tip and place in the hot skillet. Don’t overcrowd the pan.
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Cook for 2-3 minutes per side until heated through.
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Slice and serve immediately while hot.
Reheating Beef Tri-Tip in the Slow Cooker
Using a slow cooker or crockpot allows you to reheat tri-tip low and slow:
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Grease the slow cooker with oil to prevent sticking.
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Place whole wrapped or unwrapped tri-tip in the slow cooker.
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Cook on low, covering with broth, sauce, or au jus for moisture.
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Cook for 1-2 hours until fully heated through.
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Slice and serve once cooked through.
Tips for Reheating Beef Tri-Tip
Follow these tips for reheated beef tri-tip that looks and tastes freshly cooked:
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Always reheat fully to an internal temperature of at least 145°F.
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Bring tri-tip close to room temperature before reheating for more even warming.
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Use lower heat settings to avoid overcooking the exterior before the inside is hot.
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Add a splash of beef broth or au jus to boost moisture content.
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Sear or broil after reheating to recrisp any softened exterior.
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Let tri-tip rest for 5-10 minutes before slicing to allow juices to redistribute.
Common Reheating Mistakes
Avoid these mistakes when reheating beef tri-tip:
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Microwaving more than 30 seconds. This can create dry, rubbery meat.
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Reheating at too high of a temperature. This dries out the exterior.
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Not fully wrapping in foil for oven and slow cooker methods.
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Skipping an instant read thermometer check. You can’t tell doneness by look.
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Cutting into the meat immediately instead of letting it rest. Juices will spill out.
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Reheating more than once. Multiple reheats continue to dry out the meat.
Uses for Reheated Tri-Tip
Beyond just a simple entree, enjoy leftover reheated beef tri-tip in all kinds of delicious ways:
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Tri-tip sandwiches with bbq sauce and melted cheese.
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Tacos and burritos with pico de gallo.
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Salad topping paired with a vinaigrette.
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Stir fry with peppers and onions.
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Fajitas wrapped in tortillas and loaded with fixings.
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Breakfast hash with potatoes, peppers and eggs.
With some simple steps, reheated beef tri-tip can be just as tasty as the freshly grilled version. Now you can reheat those leftovers with confidence and reduce waste of this wonderful cut of meat. Dig into perfectly reheated beef tri-tip anytime!
SmokeshowB’s Tri Tip Reheating Instructions
FAQ
How do you reheat tri-tip without drying it out?
How do you reheat beef without drying it out?
What is the best way to reheat steak tips?
How do you reheat tri-tip steak?
Put the tri-tip cut in the microwave. Heat the meat on medium heat. Flip tri-tip over after a few minutes. Ensure that the heat is spread evenly. When it’s heated evenly, serve and enjoy. You can also reheat tri-tip in the oven: this is one of the best ways to retain all the texture and flavor of the meat, and it’s easy to do.
How to reheat smoked tri-tip?
As an alternative, you could lessen the possibility of dry meat by marinating the tri-tip cut overnight and then reheating it in the oven. Using the oven is also the best way to reheat smoked tri-tip. Preheat the oven to 250°F. Place a baking pan with water below a roasting rack. Put the tri-tip on top of the roasting rack.
How do you reheat cooked tri-tip?
The best way to reheat cooked tri-tip in a saucepan is to add around half a cup of gravy, and then cook the meat in the sauce. This will help your meat retain all the moisture, and will give the tri-tip even more flavor.
Can You reheat tri-tip meat in the microwave?
If you’re looking for a quick and simple way to reheat meat, the easiest way is to reheat tri-tip in the microwave. Keep in mind that using a microwave to reheat meat could mean losing all the moisture of the cut and ending up with dry meat so, to fix this problem, you should wrap the tri-tip in an oven bag before putting it in the microwave.