Sous Vide Tri Tip

Name: Sous Vide Tri Tip
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 people
Ingredients: 3 lb tri tip steak; 2 tbsp steak seasoning; 2 tbsp butter; 4 prigs fresh Rosemary; 4 cloves garlic

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5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
6 people
Calories
415 kcal
Course
Main Course
Cuisine
American

Sous Vide Tri Tip

Lukas Jenkins

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Steal restaurant chefs secret to getting the perfect steak every time by using sous vide cooking technology! Sous Vide Tri Tip is delicious & easy to make!

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Ingredients

Servings

3 lb tri tip steak
2 tbsp steak seasoning
2 tbsp butter
4 prigs fresh Rosemary
4 cloves garlic crushed

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Instructions

Fill a large pot with water. Attach a sous vide stick to the pot and set the heat to 129°F, for medium rare (for other temperatures, see the temperature chart in the notes below).
Place a tri tip steak in a ziplock bag or vacuum seal bag.
Season the steak with steak seasoning, then add pats of butter, fresh rosemary sprigs and crushed garlic cloves to the bag.
Use a vacuum sealer to seal the bag shut or use the water displacement method to seal the bag.
To use the water displacement method, simply place the bag with the steak in it almost all of the way under the water, leaving just about an inch of the top of the bag open. The water will press out all of the air around the food in the bag, you can then seal the bag closed.
Once the steak is sealed in the bag with the herbs and seasonings, place it in the sous vide water bath for 6 hours.
After 6 hours, remove the tri tip steak from the bag and discard the fresh rosemary sprigs.
Heat a grill or grill pan on the stove over high heat.
Sear the tri tip on each side for 30-60 seconds.
Season lightly with salt and pepper while the steak is searing.
Remove the tri tip from the heat, cover with foil and let rest for 10 minutes before slicing.
When slicing the tri tip, you’ll notice that the grains run in different directions on the tri tip. Slice the long triangular tip from the other end of the tri tip where the grains intersect, then slice each piece of the tri tip against the grain.

Notes

Temperature chart:

For Rare: Set Sous Vide at 120-128°F For Medium Rare: Set Sous Vide at 129-134°F For Medium: Set Sous Vide at 135-144°F For Medium Well: Set Sous Vide at 145-155°F For Well Done: Set Sous Vide at 156-162°F
For Rare: Set Sous Vide at 120-128°F
For Medium Rare: Set Sous Vide at 129-134°F
For Medium: Set Sous Vide at 135-144°F
For Medium Well: Set Sous Vide at 145-155°F
For Well Done: Set Sous Vide at 156-162°F

Nutrition Information

Show Details

Calories 415kcal (21%) Carbohydrates 2g (1%) Protein 47g (94%) Fat 23g (35%) Saturated Fat 10g (50%) Cholesterol 160mg (53%) Sodium 152mg (6%) Potassium 736mg (21%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 152mg (3%) Vitamin C 1mg (1%) Calcium 74mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 415 kcal

% Daily Value*

Calories	415kcal	21%
Carbohydrates	2g	1%
Protein	47g	94%
Fat	23g	35%
Saturated Fat	10g	50%
Cholesterol	160mg	53%
Sodium	152mg	6%
Potassium	736mg	16%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	152mg	3%
Vitamin C	1mg	1%
Calcium	74mg	7%
Iron	4mg	22%