5.0 from 9 votes
Sous Vide Tri Tip
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!
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
Ingredients
- 3 lb tri tip steak
- 2 tbsp steak seasoning
- 2 tbsp butter
- 4 prigs fresh Rosemary
- 4 cloves garlic crushed
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.