Sous Vide Tri Tip

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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 4 16

Total Time 4 26

Servings

Calories 202kcal

Author Wendy Polisi

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.

Nutrition