Among the many cuts of beef that benefit from sous vide, the tri-tip steak stands out as a prime candidate for sous vide preparation. This sous vide tri-tip recipe is your gateway to achieving steak nirvana in your own kitchen.
We’ll take you on a journey through the precise science of sous vide cooking, where the meat’s tenderness and juiciness are non-negotiable. This method allows you to maintain complete control over the final result, ensuring a perfectly cooked, medium-rare tri-tip steak every single time.
[wptb id=402]Why should you sous vide tri tip?
With how lean the tri tip is, the sous vide technique is perfect for allowing all the different flavors to seep in throughout the meat.
A sous vide trip tip is going to be extra tender because you will let the meat cook in the bath water for 6 – 10 hours.
Best Temperature for Tri Tip
For the most tender tri tip, the internal temperature should read somewhere between 130°–135°F. This will be the meat is at its juiciest.
But if you want a more exact temperature, opt for 130° F. This will give the trip tip its famed reddish color.
What equipment should I use?
Sous Vide machine – There are a great number of sous vide machines on the market. Check out our article on some of the best sous vide machines for beginners. These devices will certainly up your cooking repitoire.
Sous Vide container – A large container for sous vide is great, especially for sous viding large cuts of meat. You want to be able to ensure that the meat gets cooked thoroughly. If you do not have a large container, then it may take little extra time to get the perfect cook.
Vacuum sealer – If you are not having luck with the water displacement method for sealing your meat, opt for a vacuum sealer. There are a large range of options out there and you do not have to spend a ton to get a good vacuum sealer.
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Side Dishes
You can’t serve the tri tip empty handed. Here are some excellent side dishes that you can sous vide!
Sous Vide Tri Tip Ingredients
1 tri-tip steak (approximately 2-3 pounds)
2 tablespoons of olive oil
4 cloves of garlic, minced
1 tablespoon of fresh rosemary, chopped
1 tablespoon of fresh thyme, chopped
Salt and pepper, to taste
1-2 sprigs of rosemary and thyme for aromatics (optional)
How to Make the Sous Vide Trip Tip
1. Set your sous vide machine to 132°F (55.6°C) for a perfect medium-rare finish. This temperature ensures a tender and juicy tri-tip.
2. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and thyme. Mix well. Season the tri-tip generously with salt and pepper.
3. Rub the herb and garlic mixture all over the tri-tip, making sure it’s evenly coated. You can also add a sprig or two of rosemary and thyme for extra flavor.
4. Place the seasoned tri-tip in a vacuum-seal bag or a large, high-quality zip-lock bag. If using a zip-lock bag, use the water displacement method to remove air and seal the bag tightly, ensuring no air is trapped inside.
Gently submerge the sealed tri-tip into the preheated sous vide bath.
5. Cook the tri-tip in the water bath for 6 to 10 hours. The longer you cook it, the more tender it will become. Cooking for 6 hours will give you a slightly firmer texture, while 10 hours will result in a melt-in-your-mouth tenderness.
6. When the sous vide cooking time is complete, carefully remove the tri-tip from the bag and pat it dry with paper towels. Let it rest for a few minutes. Heat a grill, cast-iron pan, or a heavy skillet to high heat. You can also use a torch for an even sear.
Sear the tri-tip on all sides for 1-2 minutes per side, or until you achieve a beautiful crust. The high heat will enhance the flavor and texture of the steak.
7. Let the seared tri-tip rest for about 5 minutes to allow the juices to redistribute.
Slice the tri-tip against the grain into thin, even slices for the most tender and flavorful results.
8. Serve your perfectly cooked and seared sous vide tri-tip immediately. It pairs wonderfully with a fresh green salad, roasted vegetables, or your favorite side dishes.
Frequently Asked Questions
How long does it take to sous vide tri tip?
It usually takes between 6 and 10 hours depending on how long tender you want the meat to be. However, we recommend sticking closer to that six hour range for the optimal juiceness.
Can I use a different cooking temperature for the tri-tip?
Yes, you can adjust the cooking temperature to your liking. A higher temperature will yield a more medium or medium-well result, while a lower temperature will be rarer. Just be sure to adjust the cooking time accordingly.
What’s the advantage of searing the tri-tip after sous vide cooking?
Searing the tri-tip after sous vide cooking creates a flavorful crust and enhances the appearance. It also helps to develop a richer, roasted flavor on the outside while preserving the tenderness inside.
How can I tell if the tri-tip is done cooking?
Since sous vide cooking is precise, your tri-tip will be perfectly cooked according to the set temperature and time. All that’s left is to sear it for a few minutes and serve. No need to worry about overcooking.
Do I need to rest the tri-tip after sous vide cooking?
It’s a good idea to rest the tri-tip for a few minutes after removing it from the sous vide bath. This allows the juices to redistribute, resulting in a juicier steak.
Sous Vide for All 
