Sous Vide Tri Tip Recipe

If you’re looking for a mouthwatering dish that impresses without a lot of fuss, you’ll love this Sous Vide Tri Tip Recipe. Cooking meat using the sous vide method brings out the best flavors and textures. In this recipe, the tri tip becomes incredibly tender and juicy. Ready to make a meal that will have everyone asking for seconds? Let’s dive in!

Why Make This Recipe

Sous vide cooking allows for precise temperature control, ensuring that your meat is cooked evenly and perfectly every time. It locks in flavors and juices, making for a delicious meal. Plus, you can set it and forget it while you prepare your side dishes or relax with a good book. What’s not to love?

How to Make Sous Vide Tri Tip

Ingredients:

• 1 2.5–3 lb tri tip roast
• 1 tbsp kosher salt
• 1 tsp cracked black pepper
• 2 cloves garlic, smashed
• 2 sprigs rosemary
• 1 tbsp avocado oil (for searing)

Directions:

1. Season the tri tip roast with kosher salt, cracked black pepper, smashed garlic, and rosemary. Make sure it’s evenly coated for the best flavor.
2. Vacuum seal the seasoned meat or place it in a zip bag using the water displacement method.
3. Set your sous vide machine to 131°F and cook the roast for 6 hours.
4. When the time is up, remove the bag from the water and pat the tri tip dry completely with paper towels.
5. Heat a cast iron skillet on high until it’s smoking hot.
6. Add avocado oil to the skillet and sear the tri tip for 45–60 seconds on each side. This step adds a lovely crust.
7. Slice the meat against the grain and serve immediately for the best texture and flavor.

How to Serve Sous Vide Tri Tip

Serve your delicious tri tip with a side of roasted vegetables or creamy mashed potatoes. It pairs wonderfully with a fresh salad for a complete meal. Don’t forget to drizzle some of the juices from the tray over the sliced meat for added flavor!

How to Store Sous Vide Tri Tip

If you have leftovers, store them in an airtight container. They can stay in the fridge for up to three days. For longer storage, you can freeze the sliced tri tip. Just make sure to wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep well for up to three months.

Tips to Make Sous Vide Tri Tip

• Make sure to season well. The seasoning will enhance the flavor of the meat significantly.
• Use a meat thermometer to ensure you are hitting the right temperature.
• Let the meat rest for a few minutes after searing to keep it juicy.

Variation

Feel free to experiment with different herbs and spices! Try adding thyme, oregano, or even a sprinkle of smoked paprika for a flavorful twist.

FAQs

1. Can I cook the tri tip at a different temperature?
Yes! For medium-rare, 131°F is perfect. If you prefer it more done, you can increase the temperature to 140°F for medium.

2. What if I don’t have a sous vide machine?
You can mimic sous vide cooking by using a slow cooker on the low setting for a similar result. However, it may not achieve the precision that sous vide offers.

3. How do I know when the tri tip is done?
Using a meat thermometer is best. For medium-rare, look for an internal temperature of 131°F. A thermometer ensures perfect results every time.

Now that you’re equipped with this Sous Vide Tri Tip Recipe, gather your ingredients and get cooking! Enjoy every tender bite!

Sous Vide Tri Tip

This Sous Vide Tri Tip Recipe makes tender and juicy meat using precise temperature control for perfect results every time.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, BBQ

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2.5–3 lb tri tip roast
• 1 tbsp kosher salt
• 1 tsp cracked black pepper
• 2 cloves garlic, smashed
• 2 sprigs rosemary
• 1 tbsp avocado oil (for searing)

Method

 

Preparation

1. Season the tri tip roast with kosher salt, cracked black pepper, smashed garlic, and rosemary, ensuring it is evenly coated.
2. Vacuum seal the seasoned meat or place it in a zip bag using the water displacement method.

Cooking

1. Set your sous vide machine to 131°F and cook the roast for 6 hours.
2. When the time is up, remove the bag from the water and pat the tri tip dry completely with paper towels.

Searing

1. Heat a cast iron skillet on high until it’s smoking hot.
2. Add avocado oil to the skillet and sear the tri tip for 45–60 seconds on each side to add a lovely crust.

Serving

1. Slice the meat against the grain and serve immediately for the best texture and flavor.

Notes

Serve with a side of roasted vegetables or creamy mashed potatoes. Drizzle some of the juices from the tray over the sliced meat for extra flavor. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.