Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sous-vide-tri-tip-recipe-card.jpg

Sous Vide Tri Tip Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chef Enzo
  • Total Time: 6 hours 10 min
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Tender and juicy sous vide tri tip with a perfect crust, ideal for steak night or Sunday dinners


Ingredients

Scale

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