Sous Vide Tri Tip

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 1 10

Total Time: 1 15

Servings: people

Calories: 444kcal

Author: Platings and Pairings

This Sous Vide Tri Tip is the ultimate hands-off method to achieve a perfectly cooked, tender roast every single time. Using the precision of a sous vide water bath, this cut of beef comes out consistently tender with a gorgeous, flavorful crust from a quick sear in a hot cast iron skillet. Coated in a simple, savory dry rub, it's a versatile main dish that's impressive enough for a special dinner yet easy enough for a weeknight family meal.

Print Recipe

Equipment

Sous Vide Machine

Ingredients

2-3 pound tri tip roast fat cap and silverskin removed

Dry Rub

1 Tablespoon kosher salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

For Searing

2 Tablespoons butter
1 Tablespoon olive oil
Kosher salt & pepper

Instructions

Set the sous vide to your desired temperature (132-degrees for medium-rare, or see below***).
In a small bowl, combine 1 Tablespoon kosher salt, 2 teaspoons black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Then, sprinkle this mixture over your tri tip and rub to season.
Vacuum seal the 2-3 pound tri tip roast using your preferred method.
Cook for 1 hour, up to four hours.
Remove steak and pat dry with paper towels.
Preheat a cast iron skillet over high heat. Add 2 Tablespoons butter and 1 Tablespoon olive oil. Sear the tri tip for 2-3 minutes per side, tilting skillet and spooning butter over it as it cooks.
Slice the steak into 1/2 inch slices against the grain. Sprinkle with additional salt and serve immediately.

Notes

***Rare: 120°F (49°C) to 128°F (53°C)Medium-Rare: 129°F (54°C) to 134°F (57°C)Medium: 135°F (57°C) to 144°F (62°C)Medium-Well: 145°F (63°C) to 155°F (68°C)

Storing

Store any leftover sous vide tri tip in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the slices in a skillet over medium-low heat with a little butter or beef broth to prevent drying out. You can also enjoy it cold, sliced thin, on top of a salad or in a sandwich.
To freeze, wrap the cooled, sliced beef tightly in plastic wrap and place in a freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tips and Tricks

Pat the meat dry before searing. This is the most important step for achieving a great crust. Any excess moisture on the surface will create steam instead of a beautiful sear.
Don't skip the resting time! Though sous vide meat requires less resting than traditionally cooked meat, a 5-minute rest ensures the juices stay in the meat when you slice it.
Season generously. The dry rub recipe is designed for a 2-3 pound roast. Feel free to adjust the amounts to your taste, but don't be shy with the seasoning.
Use a good quality cast iron skillet as they hold heat beautifully and provide an even, consistent sear. If you don't have cast iron, a heavy-bottomed stainless steel pan will work as well.
Don't throw away those flavorful juices left in the sous vide bag! They can be used to make a delicious pan sauce or added to your favorite gravy recipe.
Sear in batches if needed. If your tri tip is particularly large, you may want to sear it in two batches to avoid overcrowding the pan and steaming the meat.

Variations

Swap the spice blend: Try a Mexican-inspired rub with cumin, chili powder, and oregano, or go Mediterranean with rosemary, thyme, and lemon zest.
Marinate before cooking: Add a marinade to the bag with the tri tip before sealing. A red wine and herb marinade or a balsamic garlic marinade would be fantastic.
Add aromatics to the bag: Tuck a few sprigs of fresh rosemary, thyme, or smashed garlic cloves into the bag with the meat for extra flavor.
Finish with a compound butter: Top the sliced tri tip with a pat of herb butter just before serving.
Add a sauce: Serve with a horseradish cream sauce, chimichurri, or a red wine reduction for added flavor.

Nutrition