Sous Vide Tri Tip
Tri tip is hands down one of our favorite things to cook sous vide. This meat is delicious in any preparation style, but cooking it sous vide takes it to the next level.
For this cook, we did a very basic salt and pepper rub to let the taste of the meat shine. And boy it shines. But if we want to take our tri tip straight to Flavortown, we like to use our favorite seasoning blend, Meat Church, to kick the flavor up a notch.
We hope you obsess over sous vide tri tip as much as we do.
Time and Temperature
Through loads of experimentation, we’ve found that cooking the tri tip at 131F for 6 hours is the perfect combo. Leaving the tri tip in for 6 hours breaks down the connective tissue (collagen), which results in an extremely tender roast. Also, cooking them at a temperature of 131F is the sweet spot for that perfect edge to edge rosy color. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Carving the Tri Tip
Slicing tri tip can be a bit tricky since the grain can change direction on the roast. So make sure to take a look at the raw meat and determine which direction the strands of muscle fiber are running on each section of the beef. After the trip tip is pulled from the sous vide bath, you want to cut the roast in two separate pieces where the grain changes direction. At this point, make sure your knife is real sharp so you can effortlessly carve this heavenly piece of meat. I recommend the E5 electric knife sharpener for the job. Then slice each piece separately against the grain.
Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.
Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the tri tip. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.
Sous Vide Tri Tip
- 2 - 3 lb Tri Tip Roast
- 1 clove garlic, crushed
- Salt and pepper to taste
Set sous vide machine to 55C/131F.
Salt and pepper the tri tip to taste. Put the tri tip in a freezer bag with crushed garlic, and remove the air through a vacuum sealer or the displacement method. Drop tri tip in the bath for 6 hours.
Remove bag from bath. Take tri tip out of the bag, pat dry and season with salt and pepper to taste. Heat pan on high and add oil. Sear for 1 to 2 minutes on each side.
Slice and serve tri tip topped with fresh chimichurri or your favorite BBQ sauce and enjoy!