Sous Vide Tri Tip

Anne Aslanides

Simple seasonings let this tender cut of meat shine, and it comes out perfectly cooked every time in the sous vide!

5 from 2 votes

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Prep Time 10

Cook Time 2

Finishing Time 15

Total Time 2 25

Course Main Course

Cuisine American

Servings

Calories 254 kcal

Ingredients

2 lb tri-tip steak
2 teaspoon garlic powder
2 teaspoon sea salt
2 teaspoon black pepper

Instructions

Trim any excessive fat and/or silver skin from your tri tip. Season with garlic, salt, and pepper (or other seasonings of choice).
Place beef in a zip top or vacuum bag and remove air so the meat sinks in water in the bag. Place in your sous vide container with enough water to fully cover the meat, and set your sous vide device to 132 F.
Cook for at least 2 hours. When ready to sear, remove bag from sous vide container and steak from bag. Pat dry and sear for 2 minutes on each side, using either an oiled hot cast iron skillet or a grill.
Cover and allow to rest for 10 minutes, then slice against the grain and serve.

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Notes

Optional: you can also add a finishing salt after patting dry and before searing, and/or add butter after searing during the rest. 132 temperature is for medium-rare to medium pictured: 130 is medium rare, 135 is medium, 140-145 is medium well.

Nutrition

Calories: 254kcalCarbohydrates: 1gProtein: 31gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 855mgPotassium: 500mgFiber: 0.3gSugar: 0.03gVitamin A: 4IUVitamin C: 0.01mgCalcium: 42mgIron: 2mg

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.

Keyword Sous Vide