Sous Vide Tri Tip

Tender and juicy Sous Vide Tri Tip reverse seared for a beautiful brown crust. Tri Tip Sous Vide makes a perfectly cooked roast every time. Two flavor profiles to pick from - the classic Santa Maria Tri Tip Marinade Recipe or a bold Asian flavored marinade.

Course Dinner

Cuisine American

Keyword Sous Vide Beef, Sous Vide Recipe, Tri Tip

Prep Time 10

Cook Time 4

Total Time 4 10

Servings Servings

Calories 322kcal

Author Darcey Olson

Cost $30

Equipment

Ingredients

TRI TIP:

1 2-3 lb Tri Tip Roast

SANTA MARIA DRY RUB:

2 tbsp Coarse Sea Salt
2 tbsp Granulated Garlic
1 tbsp Freshly Cracked Black Pepper

ASIAN MARINADE:

1 cup Low Sodium Soy Sauce
2 tbsp Honey
1-2 tbsp Gochujang (Korean Chili Paste)
4 cloves Garlic, Grated
1 inch Fresh Ginger, Grated
1 tbsp Toasted Sesame Oil

OPTIONAL ASIAN PAN SAUCE:

Leftover Juices From The Sous Vide Bag
1 tbsp Corn Starch
1 tbsp Water

Instructions

SEASON THE TRI TIP:

Santa Maria Style - Combine the salt, pepper and garlic and rub generously over the tri tip roast. Transfer the roast to your Sous Vide bag of choice.
Asian Marinade - Combine the soy sauce, honey, gochujang, garlic, ginger and sesame oil in a small mixing bowl. Place the tri tip roast in your Sous vide bag of choice, pour the marinade over the roast, seal the bag and marinade a minimum of one hour up to 24 hours.

COOK THE TRI TIP:

Pre-heat the water bath to your preferred doneness (*Note 1) using a sous vide immersion circulator.
Transfer the vacuum bag to the water bath and cook for 6 hours minimum up to 24 hours (6-10 hours is the sweet spot).
Carefully remove the bag from the water bath with tongs. Remove the tri tip from the bag and pat dry.
OPTIONAL PAN SAUCE - If using the asian marinade, you can create a pan sauce using the leftover juices. Just reserve the juices when you remove the tri tip from the bag.

REVERSE SEAR:

Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 3)
Sear each side of the roast for 45 seconds.
Turn off the stove and transfer the tri tip to a cutting board and slice against the grain. No resting necessary.

OPTIONAL PAN SAUCE:

While the un-cut roast is resting on the cutting board, turn the pan down to medium heat. Let the pan cool a for about 2-3 minutes so it's more medium-high vs. smoking hot.
While the pan is cooling mix 1 tbsp. of corn starch with 1 tbsp of water. Pour the leftover juices from the sous vide bag in the pan and whisk in the corn starch slurry. Cook until thick. Slice the tri-tip and ladle the pan sauce over the sliced steaks before serving.

Notes

Note 1 - Sous Vide Tri Tip Temperature:

Reverse searing will only increase the temp by 1-2° max (if any), so keep that in mind when picking your level of doneness.

Tri Tip Medium Rare Temp: 130°F
Tri Tip Medium Temp: 140°F
Tri Tip Medium Well Temp: 150°F
Tri Tip Well Done Temp: 160°F +

Note 2 - How Long To Cook Tri Tip

This tri tip roast recipe requires a water bath of at least 6 hours up to a max of 24 hours. 6 hours to 10 hours is the sweet spot, however as 6 hours allows the connective tissue to break down and 10 hours prohibits the meat from getting too mushy.

Note 3- Reserve searing creates a LOT of smoke. Turn on the oven fan or open the windows, before turning the oven on, to get ahead of it a bit. Expect it.

Note 4 - Nutritional information is calculated using the Asian marinade with no pan sauce.

Nutrition