Sous Vide Tri-Tip

5 from 2 votes

This Sous Vide Tri-Tip recipe is the perfect way to cook a tender and flavorful steak. Are you ready to impress yourself and your dinner guests with a perfectly cooked tri-tip roast or steak? Learn the sous vide method for consistent and delicious results.

Prep Time15

Cook Time6

Resting Time15

Total Time6 30

Servings:

Calories: 141kcal

Author: Karin and Ken

Ingredients

1 2-pound tri-tip roast
2 teaspoons garlic powder
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

Chimichurri Sauce (optional)

½ cup fresh parsley leaves packed
1 ½ garlic cloves
2 tablespoons shallot or onion minced
3 tablespoons red wine vinegar
2-3 tablespoons extra virgin olive oil
½-1 teaspoon fresh oregano chopped
¼ teaspoon red pepper flakes more if desired
½ teaspoon salt
⅛ teaspoon black pepper freshly ground

Instructions

Fill a large pot or container with water and attach your sous vide machine inside. Set the water temperature to 130 degrees F for medium-rare doneness or pick a temperature based on your preferred level of doneness (e.g. 140°F for medium or 150°F for medium-well).
Brush the roast with olive oil and then sprinkle garlic powder, salt, and pepper evenly over it.
Place the seasoned tri-tip roast into a vacuum-seal bag, ziplock bag, or a sturdy zip-top plastic bag. Seal the bag using a vacuum sealer or the water displacement method.
Make sure you remove as much air as possible. Also, make sure the bag is fully sealed above the waterline for safety.
Cook the tri-tip at your chosen temperature for 4-6 hours. Cooking it longer will give you a more tender steak, but be careful not to cook it longer than the recommended time.
When the sous vide time is up, carefully remove the tri-tip roast from the sous vide bag and pat it dry with paper towels. The surface needs to be as dry as possible; Patting it dry helps create a better sear.
Heat an oven-safe skillet or cast iron skillet over high heat and then add about a tablespoon or two of oil to prevent sticking.
Once the pan is hot, give the tri-tip roast a good sear for 1-2 minutes per side, or until it gets a beautiful brown crust on it. You can use a hot grill, broiler, or searing station instead.
Loosely cover the seared tri-tip with aluminum foil and let it rest for about 5 minutes. This will help the juices redistribute and keep your meat moist.
Slice your sous vide tri-tip on a cutting board against the grain into thin slices and serve it immediately with chimichurri sauce.

Make the Chimichurri (Optional)

In a food processor, combine the parsley, cilantro, garlic, shallot, vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Pulse several times until all ingredients are finely chopped but not completely pureed.
2. Transfer chimichurri sauce to an airtight container or use it immediately.
Store leftover chimichurri sauce in the fridge for up to 1 week. I recommend removing it from the fridge 30 minutes before using it to let it come to room temperature.

Notes

- Cooking Your Tri-Tip Roast. Set your sous vide machine temperature to 130°F (55°C) for medium-rare doneness. This temperature is ideal for this cut but you may adjust according to your preferred doneness.

- Use the Juices. The leftover juices in the vacuum-sealed bag are incredibly flavorful. You can use them to make a delicious sauce or gravy.

- Cooking Time. The ideal cooking time for sous vide tri-tip varies depending on your desired level of tenderness. Generally, a cooking time of 4 hours is suitable but you can extend the cooking time up to 6 hours for a more tender result.

- Remove the Air. You need to remove all the air from the bag containing the tri-tip to ensure even cooking. The best way to do this is by vacuum sealing it.

- After the Sous Vide. Sear the meat in a hot, preheated grill or cast-iron skillet for 1-2 minutes per side and nicely browned to create a flavorful crust on the surface of the beef. A hot cast iron skillet is the best tool for this job, as it retains heat and establishes the perfect sear.

- Let it Rest. After searing allow the tri-tip to rest on a cutting board for a few minutes so juices can redistribute.

- Cutting the Meat. It's important to cut the tri-tip against the muscle fibers for maximum tenderness.

Nutrition