Sous Vide Tri Tip

Learn how to make the perfect sous vide tri-tip with this easy and delicious recipe. The result is a tender, juicy, and flavorful tri-tip that is sure to please everyone at the table.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3

Resting time 10

Total Time 3 20

Servings

Calories 45kcal

Author Chellie Schmitz

Cost $10

Equipment

sous vide machine (immersion circulator)
paper towels
cast iron skillet
sous vide bag/ziplock bag
vacuum sealer (optional)
sharp knife
cutting board

Ingredients

1 2-3 lb tri-tip roast
2 tbsp olive oil plus more for searing
1 tsp kosher salt plus more for seasoning
1 tsp black pepper
1 tsp garlic powder
3-4 sprigs fresh thyme
2 sprigs fresh rosemary

Instructions

Season your tri-tip on both sides with 1 tsp kosher salt and then allow it to rest for about 10-20 mins. Doing this will allow the salt to penetrate the surface, enhancing the flavor of the meat.
Pat the rested meat dry with paper towels and then using a brush, coat it with about 2 tbsp of oil.
Season the tri-tip with pepper, garlic, thyme, and rosemary, and then place it in a ziploc gallon size bag. Use the water displacement method to get all of the air out of the bag, alternatively, you can use a vacuum sealer.
Place the bag in the sous vide bath and cook it at a water temperature of 131 degrees F for 2-3 hours until it reaches a 130-135 degrees F internal temperature.
When the meat has come to temperature, heat a cast iron skillet on high heat. Add a swirl of olive oil, then remove the meat from the bag and sear it in the pan for 1 minute on each side.
Rest your seared tri-tip roast on a cutting board for 5-10 minutes before going ahead and slicing it against the grain into 1/4 inch slices.

Notes

Tri-tip is a small, triangular cut of beef from the bottom sirloin that's tender and flavorful. It's also the perfect cut for one to cook using sous vide because this slow and precise method always makes it extra tender and juicy.
You can use sirloin, strip steak, or flank steak as alternatives.
Fresh cracked black pepper provides a peppery bite to the beef. Pre-ground pepper is not as aromatic in quality, so I recommend trying to use freshly cracked if possible.
Fresh minced garlic can be used in place of garlic powder. Use 1 tablespoon, or a couple of cloves. In my book, there’s no such thing as too much garlic.
Fresh herbs infuse the meat with an earthy, woodsy flavor. Feel free to use dried herbs if fresh herbs are unavailable, just reduce the amount to adjust for the more concentrated flavor of the dried herbs.
You can sear the meat in a skillet, or on the grill.

Nutrition