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sliced tri tip on plate
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5 from 3 votes

Sous Vide Tri Tip

Perfectly cook a beef tri tip roast to the exact temperature you choose every single time. That's what you can expect with sous vide tri tip. Remarkable consistency, excellent texture and definitely delicious. 
Prep Time3 mins
Cook Time8 hrs 3 mins
rest time10 mins
Total Time8 hrs 16 mins
Course: Main Course
Cuisine: American, Sous Vide
Servings (change as needed): 4
Author: Cheryl

Ingredients

  • 2 pound (0.98 kg) tri tip roast, Note 1 approximately 2 inches/5 cm thick
  • kosher salt, black pepper, garlic powder, fresh thyme or rosemary sprigs, Note 2 (or 1/2 tsp dried rosemary or thyme)
  • 1 teaspoon mayonnaise or olive oil (for pan sear or grill in last step)

Instructions

  • HEAT SOUS VIDE WATER BATH to: 132F/55.6C for medium rare (this is what I use). Note 3 for other temps and doneness.
  • SEASON AND BAG TRI TIP ROAST: If the tri tip has a thick fat cap, trim off the fat leaving just a thin layer. Remove any silver skin as well. Season tri tip generously on both sides with kosher salt, pepper and garlic powder. Place in large zipper lock bag if using the water displacement method along with a sprig of fresh rosemary or thyme. If using a vacuum sealer, seal the bag.
  • COOK SOUS VIDE: Submerge bag with tri tip into sous vide bath. See Note 4 for how to use displacement method with ziploc bag. Cook for 6-10 hours. I cook it for about 8 hours.
  • SEAR TRI TIP: Remove tri tip from water bath and plastic bag. Discard juices. Pat meat dry with paper towels and rest it for 10 minutes. It's perfectly cooked and ready to eat (with an internal temperature of about 130F/54.4C), but if you want to add flavor and looks, sear it in a hot cast iron skillet. Here's how. Spread a thin layer of mayonnaise (or oil) over the meat. Sprinkle with salt and pepper. Sear on grill or in skillet (cast iron if you have one).
    To pan sear: Heat a cast iron skillet to high (8-9/10). Add a tsp of vegetable, grapeseed or avocado oil. Sear tri tip for 1-2 minute per side..
    To grill: Heat grill to high (~500-550F/287C). Spray or rub tri tip with oil and season with salt and pepper. Grill on the very hot grill for 1-2 minutes per side.
  • CUT AND SERVE: Transfer meat to cutting board and cut across the grain. Note 5. Serve with condiment of your choice, Note 6.

Notes

  1. Substitute for tri tip roast: flank steak, London Broil, strip steak and sirloin steak - about 2 to 2.5 inches (5-6.3cm) thick
  2. Seasoning options: Try Montreal steak seasoning or other steak seasoning blends instead. You can also try adding a tablespoon of soy sauce or Worcestershire sauce in the bag or a tablespoon of miso paste.
  3. Choose temperature for the doneness you prefer (you might have to experiment a bit):
    1. Medium rare: 129-135F (53.3-57.2C) I use 132F/55.5C
    2. Medium: 136-145F (57.8-62/8C)
    3. Medium-well: 139-155F (59.4-68.3C)
    4. Well done: 156-160F (68.9-71.1C)
  4. Seal bag with displacement method: Place unzipped bag of tri tip into water until top of bag is just above water line. Air will be pushed out. Then zip up bag. Let bag go - it should sink below water line. If bag doesn't sink, clip to side of container or add a metal spoon inside bag. 
  5. How to cut a tri tip roast. This is an excellent visual on how to cut it.
  6. Condiment options:
  7. Make Ahead:
    • T
    • To make tri tip a few days ahead: Cook the tri tip sous vide. Cool it in an ice bath for 10 minutes (half water, half ice) and place it in the fridge in the bag for up to 3-4 days. To rewarm it, place in a sous vide water bath at 120F/49C for about an hour. Then pat dry with paper towels and finish on grill or pan as per the recipe. 
    • To freeze cooked tri tip: Cool the cooked tri tip in an ice bath and place it in the freezer for up to 1 month. Rewarm as above - it may need an extra 30 minutes or so. 
    • Leftovers: can stay in the fridge for 2-3 days. 
Nutrition values are estimates. 
Calories: 363kcal | Carbohydrates: 1g | Protein: 47g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 999mg | Potassium: 728mg | Sugar: 1g | Vitamin A: 1IU | Calcium: 55mg | Iron: 3mg