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Juicy, Perfectly Cooked Sous Vide Tri Tip Sliced And Plated

Sous Vide Tri-Tip

Jody Macdonald
Master the Sous Vide Tri-Tip method for a juicy, tender steak with a perfect sear. This foolproof recipe ensures steakhouse-quality results every time!
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 450 kcal

Equipment

  • Sous Vide Immersion Circulator
  • Large Pot
  • Cast-Iron Skillet

Ingredients
  

  • 1 2-pound tri-tip roast
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons thyme leaves
  • 3 large garlic cloves, minced
  • 4 tablespoons unsalted butter, cubed
  • Extra-virgin olive oil, for brushing

Instructions
 

  • Heat a large pot of water until it registers 134°F on a digital thermometer.
  • Season the tri-tip roast generously with salt and pepper.
  • Rub all over with thyme and garlic, then place in a large resealable freezer bag.
  • Add butter and seal the bag using the water displacement method.
  • Cook in the sous vide bath at 134°F for 1 hour and 45 minutes.
  • Remove from bag, let rest for 5 minutes, and pat dry.
  • Preheat a cast-iron skillet over high heat.
  • Brush the tri-tip with olive oil and sear for 5-7 minutes, flipping once.
  • Let rest for 10 minutes before slicing against the grain and serving.

Notes

For best results, use a vacuum-sealed bag or the water displacement method to remove air before sous vide cooking.

Nutrition

Calories: 450kcalCarbohydrates: 2gProtein: 48gFat: 28gSaturated Fat: 12gCholesterol: 145mgSodium: 320mgPotassium: 750mgVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 4.5mg
Keyword Seared Sous Vide-Style Tri-Tip, Sous Vide Beef
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