Sous Vide Tri Tip
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Additional Time
2 mins
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Total Time
2 hrs 17 mins
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Servings
6 servings
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Calories
274 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Tri Tip
Description
In this Sous Vide Tri Tip preparation, a 2-pound steak is seasoned generously with sea salt, black pepper, garlic powder, and onion powder to enhance the natural beef flavors. The seasoned steak is sealed in a vacuum or Ziplock bag to prevent water ingress and submerged in a 133°F water bath for two hours using a sous vide cooker, allowing precise temperature control and even cooking throughout.
After sous vide cooking, the steak is removed from the bag and seared briefly in hot olive oil in a skillet over medium-high heat, developing a flavorful crust without overcooking the interior. Resting the steak for five minutes before slicing ensures juices redistribute, yielding a tender and juicy medium rare result.
This method offers consistent doneness and tenderness that can be difficult to achieve with traditional cooking methods. The seasoning and quick sear add aromatic and textured contrasts to the soft center.
For best results, use fresh steak or fully thaw frozen steak before sous vide. The displacement method is recommended if using a Ziplock bag to remove air. Leftovers can be refrigerated for up to three days, maintaining quality and flavor.
Ingredients
- 2 pound tri-tip steak
- 1 tsp salt sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil or butter
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.
Notes
- Use fresh tri-tip steak for optimal texture; if frozen, thaw fully before cooking.
- Seal the steak in vacuum or use a Ziplock bag with the displacement method to remove air before sous vide.
- The sous vide cooking time and temperature produce medium rare doneness; adjust timing or temp for preferred doneness.
- Rest the steak for 5 minutes after searing to allow juices to redistribute evenly.
- Leftovers can be stored refrigerated for up to 3 days for food safety and flavor retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 100mg | 33% |
| Sodium | 467mg | 19% |
| Potassium | 493mg | 10% |
| Fiber | 0.2g | 1% |
| Sugar | 0.04g | 0% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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