Name: Sous Vide Tri Tip
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Other
Ingredients: 2 pounds tri tip steak; 1 tsp sea salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp olive oil, or butter

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Sous Vide Tri Tip

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, heat a tall pot of water using sous vide machine. Heat to 133 degrees Fahrenheit.

Pat steak dry with paper towels. Season generously on both sides with sea salt, pepper, garlic powder and onion powder.

Place seasoned steak in a vacuum sealable bag or large Ziplock bag.

Carefully submerge the bag in the preheated water bath. If using a Ziplock bag, slowly lower bag into water. Once air has been removed from the bag, zip shut and submerge.

Cook for 2 hours in the water bath.

Once timer goes off, add the olive oil to a large skillet over medium high heat. Carefully remove steak from bag.

Sear steak for 30 to 60 seconds on each side in the hot olive oil.

Finally, remove steak from skillet. Allow it to rest on cutting board for 5 minutes before slicing and serving.

Nutrition

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Tips & Tricks (5)

Precision Temperature Control 🌡️
Set your sous vide to 129-135°F (54-57°C) for edge-to-edge medium-rare doneness. Tri tip's connective tissue breaks down perfectly in this range, ensuring consistent tenderness throughout the entire cook.
Dry Brine Before Bagging 🧂
Apply your salt, garlic powder, and onion powder 12-24 hours before vacuum-sealing to allow deep seasoning penetration and improved browning during the final sear. This step elevates flavor complexity significantly.
Sear with Extremely High Heat 🔥
After sous vide cooking, pat the steak completely dry and sear in a screaming-hot cast iron skillet with butter for 60-90 seconds per side to develop a flavorful crust without overcooking the interior.
Extended Cook Times Build Tenderness ⏱️
Cook for 24-36 hours rather than the minimum 4 hours to allow collagen in this tougher cut to fully break down into gelatin, resulting in an incredibly tender, melt-in-your-mouth texture.
Ice Bath Before Searing 🧊
After sous vide, immediately place the sealed bag in an ice bath for 5-10 minutes before opening to halt the cooking process and prevent carryover heat, ensuring a perfect crust without overcooking the center.