Description
Tender and juicy sous vide tri tip with a perfect crust, ideal for steak night or Sunday dinners
Ingredients
1 2.5–3 lb tri tip roast
1 tbsp kosher salt
1 tsp cracked black pepper
2 cloves garlic, smashed
2 sprigs rosemary
1 tbsp avocado oil (for searing)
Instructions
Season tri tip with salt, pepper, garlic, and rosemary.
Vacuum seal or place in zip bag using water displacement method.
Sous vide at 131°F for 6 hours.
Remove and pat dry completely.
Heat a cast iron skillet until smoking hot.
Sear tri tip 45–60 seconds per side with oil.
Slice against the grain and serve immediately
Notes
For frozen tri tip, add 1 extra hour to cook time.nTry topping with cowboy butter or chimichurri
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: sous vide
- Cuisine: American