Best method to reheat Tri Tip beef roast?

Question

I roasted two tritips at once, each just a bit over 2 lbs per. Each roast was taken up to 140°F(max temp) during rest. We only ate one. I want to serve the second one the next day. Can I take the 2nd roast out of refrigerator, let It come towards room temp for an hour, put a probe in it, wrap it in foil, and bring right back up to 135°-140° and serve it? Will that wreck the texture? Is there a better method?

Answer 1

So this experiment has come to a close. I pulled the cold, cooked tritip from the refrigerator and let it rest at room temp for 45 minutes. Then i inserted a ThermoWorks meat probe and wrapped the meat in foil. The package went into the oven preheated to 275°. One hour later i was at my target temperature of 135°. Resting temperature reached 140°. These temps mimick what the tritip roast experienced the day before. At serving time the meat appeared to be in very much the same condition as the roast eaten the day before. It was juicy, tender, flavorful, none the worse for being a reheated roast.