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    Home » Recipes » Beef

    Sous Vide Tri Tip - Santa Maria Style

    Oct 15, 2019 · 14 Comments

    Santa Maria tri tip is hands down one of our favorite things to cook sous vide.  This meat is delicious in any preparation style, but cooking it sous vide takes it to the next level.

    The meat becomes incredibly tender and juicy, while having sporting an edge to edge rosy color. For this cook, we took the tri tip to the next level by seasoning it with Santa Maria inspired spices. And boy, it is amazing.

    We hope you obsess over sous vide tri tip as much as we do.

    Sous Vide Tri Tip - Santa Maria Style

    To Trim or Not to Trim

    Tri tip is a nicely marbled, tender cut of beef that can come with a fat cap up to ½ inch thick. Determining whether or not to trim the fat cap prior to cooking sous vide can be a tough decision.

    Note: cooking the tri tip at 131F for 6 hours does not allow a thick fat cap to render all the way, leaving a "rubbery" fat layer that some cooks find unappetizing. Due to this, if your fat cap is between ¼ - ½ inch thick we recommend trimming it down to a thin layer.

    Tri tip trimmed

    Besides this, additional trimming is based on your preference depending how much fat you enjoy. If you like your beef more lean, go ahead and trim off a large majority of the fat and silver skin. Just remember that the fat adds great flavor to the tri tip, so we recommend keeping some of it on.

    Packaging

    An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.

    A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. Ensuring the food is airtight and properly sealed prevents the bag from floating, which can result in uneven cooking. If you are in the market for a vacuum sealer, I’d recommend the Anova sealer.

    The displacement method is a technique where you first place your food and marinades in a sous vide bag, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag.

    Either method works for this recipe. Note that if you are adding a marinade in the bag, please make sure your vacuum sealer is capable of sealing liquids. If not, please use the displacement method.

    Tri Tip Time and Temperature

    Through loads of experimentation, we've found that cooking the tri tip roast at 131F for 6 hours is the perfect combo. Leaving the tri tip in for 6 hours breaks down the connective tissue (collagen), which results in an extremely tender steak. Also, cooking them at a temperature of 131F is the sweet spot for that perfect edge to edge rosy color.

    Sous vide tri tip cooked medium rare sliced

    Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.

    Best Way to Sear Beef After Sous Vide

    Searing is the most critical step in the sous vide process. Getting a deep, rich sear can make your food look like it is Michelin star quality. Failing to do so will make your dinner guests wonder why they let you cook again.

    If you want to get an amazing sear on your roast, you’ve got to:

    1. Pat the meat completely dry with a paper towel
    2. Season generously with salt or seasoning of your choice
    3. Sear at extremely high temperatures.

    sous vide tri tip seared

    First, pat the meat completely dry using paper towels. After the meat is dry, lightly brush the roast with olive oil then season generously with salt and pepper or a seasoning of choice. Note that brushing with olive oil is optional, but will allow the seasoning to stick to the meat better and results in a deeper sear. 

    At this point you want to determine the best searing method. For tri tip, we suggest pan searing, grilling or using a searing torch. The trick is getting the pan, grill or torch extremely hot, then searing for 1 to 2 minutes on each side. This results in a quick, high-quality sear without overcooking the steak.

    Carving the Tri Tip

    Slicing tri tip can be a bit tricky since the grain can change direction on the roast. So make sure to take a look at the raw meat and determine which direction the strands of muscle fiber are running on each section of the beef. 

    Sous Vide Tri Tip - Santa Maria Style

    After the trip tip is pulled from the sous vide bath, you want to cut the roast in two separate parts where the grain changes direction. At this point, make sure your knife is real sharp so you can effortlessly carve this heavenly piece of meat. I recommend the E5 electric knife sharpener for the job. Then slice each part separately against the grain.

    Special Equipment

    Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.

    The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

    12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

    Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.

    Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

    Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.

    Interested in more sous vide essentials? Check out our full list of recommended gear.

    Sous Vide Tri Tip - Santa Maria Style
    5 from 8 votes
    Print

    Sous Vide Tri Tip - Santa Maria Style

    Course Main Course
    Cuisine American
    Keyword beef, santa maria, sous vide, tri tip
    Prep Time 5 minutes
    Hands-On Cook Time 5 minutes
    Sous Vide Time 6 hours
    Total Time 6 hours 10 minutes
    Servings 6 people

    Ingredients

    • 3 - 4 lb Tri Tip Roast
    • 1 tablespoon Kosher salt
    • 1 tablespoon Ground black pepper
    • 1 tablespoon Garlic powder
    • 1 tablespoon Onion powder
    • 1 tablespoon Dried oregano
    • 1 teaspoon Cayenne pepper
    • 1 teaspoon Dried rosemary
    • ½ teaspoon Dried sage

    Instructions

    Preparation

    1. Set sous vide machine to 55C/131F.

    2. Place the tri tip in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop tri tip in the bath for 6 hours.

    Finishing

    1. In a small bowl, mix together salt, pepper, garlic powder, onion, powder, oregano, cayenne pepper, rosemary and sage to create spice blend.

    2. Remove bag from bath. Take tri tip out of the bag, pat dry and season with spice blend. Heat pan on high and add oil. Sear for 1 to 2 minutes on each side.

    3. Slice and serve tri tip with your favorite BBQ sauce or topping and enjoy!

    « Sous Vide Chicken Quarters with Alabama White Sauce
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    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Nora R says

      December 14, 2019 at 11:40 am

      Delicious! Perfectly cooked and well seasoned. Whole fam loved it

      Reply
    2. Kathie Jones says

      February 18, 2020 at 4:48 pm

      Very good tri tip. The whole family loved it!

      Reply
    3. Ashley says

      May 10, 2020 at 2:33 pm

      I was never a fan of Tri tip before trying your recipe. It always seemed to turn out to tough and chewy for me but this is melt in your mouth amazingness. Thank you 🙏

      Reply
      • Jason Veselak says

        May 11, 2020 at 8:43 am

        So glad you enjoyed this recipe! Sous vide tri tip is one of my favorites, really changes the texture for the better!

        Reply
    4. Tim Enns says

      January 16, 2021 at 6:26 am

      Jason, The recipe looks great. Have you tried adding the spices to the meat before you soups vide to impart a more “marinated” depth of flavor?
      Tim

      Reply
      • Jason Veselak says

        January 16, 2021 at 3:27 pm

        Hi Tim, thank you! I have and I’ve done a bunch of tests with seasoning before/after SV. What I’ve found is seasoning before slightly enhances the flavor overall, but you end up losing all that seasoning due to the moisture that comes off the meat during the SV process. Due to this, I usually opt to only season after unless it’s a special meal that I don’t mind using a bunch of seasoning. Hope this helps, enjoy!

        Reply
    5. Mike Byers says

      March 07, 2021 at 5:34 pm

      Really appreciate the Santa Maria Style Seasoning recipe. Living remotely in Alaska this simple compound of dry ingredients is great. I used to have friends that lived in Santa Maria, CA, pre-internet days, that would send me bottles of Suzy Q brand SM Seasoning. Your recipe is almost identical but better. I did tweak your recipe slightly with 3/4 Tbsp Kosher salt and 3/4 Tbsp Ac'cent flavor enhancer. I feel a 24 hr., refrigerated, kosher salt dry brine also a must. Thanks for sharing your experience and expertise.

      Reply
    6. Elizabeth Pierce says

      September 04, 2021 at 12:43 pm

      How much time would you add if the meat was frozen?

      Reply
      • Jason Veselak says

        September 07, 2021 at 6:31 am

        An additional hour should do the trick!

        Reply
    7. Tim Brown says

      May 11, 2022 at 11:01 am

      Can I sous vide the tritip today and dear it tomorrow just before serving.

      Reply
      • Jason Veselak says

        May 15, 2022 at 1:02 pm

        You sure can!

        Reply
    8. Nic says

      August 02, 2022 at 7:08 am

      Can you season the trip tip before you sous vide?

      Reply
      • Jason Veselak says

        August 03, 2022 at 6:42 pm

        Yes you can! I lightly season before cooking and season heavier after sous vide because a lot of the seasoning will come off while cooking due to the moisture.

        Reply
    9. Nic says

      October 08, 2022 at 7:50 am

      Perfect! I've used this recipe twice (no sage, less onion powder, add a little chipotle, sous vide for 8-9 hours) and it's been excellent each time. I use half the seasoning in the sous vide bag and the other half before searing on the grill. Thank you.

      Reply

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