When you are craving a tender steak that is full of flavor, Sous Vide Tri Tip is the perfect solution. Cooked slow in a warm water bath and then seared for a mouthwatering crust, this method is the best way I know to create a perfect roast every time!
If you’ve been around here long, you know that I am passionate about using my kitchen tools and appliances to feed my family great meals with minimal effort. From my Blackstone griddle to my bread machine and Ninja Creami, I am all about tools that make my life deliciously easy.
My latest obsession is my Sous Vide machine. Since tri-tip is my favorite everyday cut of beef, it seems perfect that this Sous Vide Tri-Tip Steak is the first recipe I share with you.
Now, if you have never used a sous vide before, don’t be intimidated. In fact, I’d go so far as to say it is THE method that will deliver the best results for even the most novice cook. Because the sous vide machine does all the work, the internal temp is perfect every time!
If you are looking for more sous vide inspiration, don't miss my Sous Vide Chicken Thighs and Sous Vide Short Ribs.
What is Sous Vide?
Sous Vide is the modern version of bain-marie, or water bath. The meaning of it is “under vacuum”. To sous vide you vacuum sea food in a plastic bag and then you immerse the bag in a water bath with a precisely controlled temperature. The water bath is regulated by an immersion circulator which keeps the temperature where you have set it throughout the bath.
Benefits of Sous Vide
- The primary benefit of choosing to cook with sous vide is that it ensures against both under and over cooking food.
- It allows for very precise temperature control, which, in some cases, can make a huge difference.
- It allows you to cook traditionally tough cuts of meat for longer periods of time at lower temperatures, thereby both dissolving connective tissues and retaining moisture.
- Limits exposure to air and can give foods longer shelf life. I especially love my sous vide for meal prep! You can cook all of your meat on the weekend and leave it in the vacuum sealed bags to finish later in the week.
Ingredients
- Tri Tip Roast: This small roast takes its name fro its shape: It has three distinct tips. It is also sometimes labeled a triangle roast. I order my tri-tip online from Wild Forks. You can get $15 off your first order using my referral link.
- Salt: I use sea salt, but kosher salt will work just as well. I recommend using a teaspoon of salt per pound of meat. Adjust to your personal taste.
- Garlic Powder: Provides a rich, savory depth without overpowering the other seasonings.
- Black Pepper: Fresh ground peppercorns will provide the most flavor.
- Thyme: If you have fresh thyme, you could add three or four sprigs to the vaccum sealer bag.
- Soy Sauce: Use tamari to make this gluten-free.
- Avocado Oil: Use your favorite high-heat oil for searing.
Tips and Tricks
- Marinate for Extra Flavor: If time allows, season the tri tip up to a day ahead of time.
- Seal Properly: If you are using a ziplock bag, make sure to remove as much air as possible.
- Thermometer Optional: Cooking sous vide means that as long as your water bath is set to the right temperature, your steak will be perfect every time. We like ours medium-rare. Adjust the water bath temperature according to how you want your steak done. Sous vide at 120°F for rare, or 140°F for medium.
- Dry Before Searing: Pat the tri tip dry before searing. Moisture on the surface will prevent proper browning.
Step by Step Instructions
Add oil and give the tri tip a good sear for 2 to 3 minutes per side until browned.
Make Ahead Roast
Yes, you read that right! You can cook this roast when you are at home on the weekend and safely enjoy it during the work week.
To do this, follow this recipe as directed through cooking in the water bath.
When the timer is up, remove the vacuum sealer bag and immediately put it in an ice bath. Once it cools off, dry the outside of the bag and refrigerate it until you are ready to serve. Since the bag is vacuum sealed, it will be safe for at least a week. (If you use the water displacement method, you can still prep it a few days ahead.)
When you want to serve the roast, cook it at 130°F for an hour to reheat, then sear as directed.
Serving Suggestions
Serve this recipe with Crockpot Cheesy Potatoes, Air Fryer Sweet Potatoes, or Twice Baked Potatoes. For a vegetable side, we love Brussels Sprouts with Bacon, Air Fryer Broccoli, Air Fryer Asparagus, and Oven Roasted Green Beans. For an extra touch, serve the steak with chimichurri or horseradish sauce.
Tools
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- Sous Vide Machine
- Vacuum Sealer and Vacuum Seal Bags
- Aluminum Foil (to cover while resting)
- Cast Iron Pan, Grill, or Blackstone Griddle
You May Also Like
- Tri Tip Sandwich: This sandwich packs juicy tri tip slices, fresh veggies, and a tangy sauce between two crusty bread slices.
- Slow Cooker Tri Tip: Let your slow cooker work its magic on this tender and flavorful tri tip.
- Tri Tip Recipe: When you want to grill or griddle, this recipe is perfct.
- Oven Roasted Tri Tip: This oven-roasted tri tip is delicious with its perfectly seasoned crust and tender interior
- Grilled Hanger Steak: For a delicious steak you will turn to again and again, this grilled hanger steak is sure to please.
Sous Vide Tri Tip
Equipment
Ingredients
- 3 pound tri tip roast 2 ½ to 4 pounds will work
- 2 ½ teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- 2 tablespoons soy sauce or gluten-free tamari
- 2 tablespoons avocado oil
Instructions
- Season all sides of the roast with salt, garlic powder, black pepper, and thyme. Place in a vacuum sealer bag and add the soy sauce. Seal the bag.
- Alternatively, you can place in a heavy duty ziptop bag.
- Allow to marinate up to overnight, or proceed with the recipe immediately.
- Preheat a water bath to 130°F.
- Add the vacuum sealer bag, or add the ziplock bag to the water bath using the water displacement method to remove the air.
- Cook for 4 hours.
- Remove, and dry the tri tip. Rest for 10 minutes.
- Preheat a cast iron skillet or Blackstone griddle to medium-high heat.
- Add the oil. Sear the roast for 2 to 3 minutes per side until browned.
Tom says
Excellent
Tom says
Great recipe! I did modify it a bit. I didn't add the soy sauce to the bag. I brushed it on every surface of the tri-tip and let it soak in a bit. It was then much easier to vacuum seal. Great flavor but next time I'll sous vide it for 5 to 6 hours at 134⁰. Just what we prefer. Blotted it with paper towels and brushed it with Ghee before searing at as high temp I could get on my grill.