Sous Vide  Tri Tip

about the recipe

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!

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

– 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.

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