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Sous Vide Tri-Tip

Tender, evenly cooked tri-tip finished with a high-heat sear for a flavorful crust.
Prep Time10 minutes
Cook Time6 hours 5 minutes
Total Time6 hours 50 minutes
Servings: 4 servings

Ingredients

  • 2 pound tri-tip roast
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 2 teaspoon neutral oil
  • chimichurri sauce for serving, optional

Instructions

  • Remove the tri-tip from the refrigerator and let it sit at room temperature for 30 minutes.
  • Preheat the sous vide water bath to 131°F for medium-rare.
  • Mix the salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried oregano in a small bowl.
  • Season all sides of the tri-tip evenly with the spice mixture.
  • Place the seasoned tri-tip into a resealable freezer bag and remove as much air as possible using the water-displacement method, then seal the bag tightly.
  • Submerge the sealed bag in the preheated water bath, ensuring the meat is fully immersed, and cook for 6 hours.
  • When cooking is complete, remove the bag from the water bath, take the tri-tip out of the bag, and pat it dry thoroughly with paper towels.
  • Heat a heavy skillet over high heat and add the neutral oil. Sear the tri-tip 1 to 2 minutes per side until a brown crust forms.
  • Let the meat rest for 5 minutes, then slice thinly against the grain and serve with chimichurri if desired.

Equipment

  • sous vide circulator and water bath
  • resealable freezer bag or vacuum sealer
  • large skillet (preferably heavy, e.g., cast iron)
  • Tongs
  • Paper Towels
  • meat thermometer (optional)

Notes

  • Bring the meat to room temperature before cooking.
  • Use the water-displacement method if you don't have a vacuum sealer.
  • Pat the meat very dry before searing to get a good crust.
  • Slice against the grain for the most tender bites.