Sous Vide Tri Tip

sous vide tri tip with chimichurri - Sous Vide Ways

Sous Vide Tri Tip

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.

For this cook, we did a very basic salt and pepper rub to let the taste of the meat shine. And boy it shines. But if we want to take our tri tip straight to Flavortown, we like to use our favorite seasoning blend, Meat Church, to kick the flavor up a notch.

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

Time and Temperature

Through loads of experimentation, we’ve found that cooking the tri tip 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 roast. Also, cooking them at a temperature of 131F is the sweet spot for that perfect edge to edge rosy color. 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.

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.  After the trip tip is pulled from the sous vide bath, you want to cut the roast in two separate pieces 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 piece separately against the grain.

Special Equipment

Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.

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 tri tip. 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.

sous vide tri tip with chimichurri - Sous Vide Ways
5 from 3 votes
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Sous Vide Tri Tip

Course Main Course
Cuisine American
Prep Time 5 minutes
Hands-On Cook Time 5 minutes
Sous Vide Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 people

Ingredients

  • 2 - 3 lb Tri Tip Roast
  • 1 clove garlic, crushed
  • Salt and pepper to taste

Instructions

Preparation

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

  2. Salt and pepper the tri tip to taste. Put the tri tip in a freezer bag with crushed garlic, and remove the air through a vacuum sealer or the displacement method. Drop tri tip in the bath for 6 hours.

Finishing

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

  2. Slice and serve tri tip topped with fresh chimichurri or your favorite BBQ sauce and enjoy!

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9 Comments

  • Avatar
    Reply
    Andrew D
    November 30, 2018 at 9:26 am

    I never knew what true love was until I tried sous vide tri tip. Your cooking time and temperature is spot on. I would definitely recommend going the whole 6 hours on this.

  • Avatar
    Reply
    Mike V
    December 9, 2018 at 8:07 pm

    Won’t make tri tip any other way. 6 hours at 131F was perfection. Wife and kids loved it.

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    Reply
    Furio
    July 27, 2019 at 10:21 pm

    Absolutely delicous! Served it with your chimichurri, and everyone loved it!

    Just perfect!

  • Avatar
    Reply
    Brian
    September 6, 2019 at 11:51 am

    Any suggestions for time and temp to finish this on a smoker?

    • Avatar
      Reply
      Jason Veselak
      September 6, 2019 at 12:00 pm

      Hey Brian, if I’m going sous vide to smoke I’ll SV the tri tip at 125F. Once it’s done, I’ll drop it in an ice bath to cool the internal temperature. I’ll then put it on a smoker at 225F until it reaches 131F. This method allows you to get extra smoker time to really capture that smokey awesome flavor.

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    Lisa
    September 30, 2019 at 8:09 pm

    What timing would you use for a tri-tip steak?

    • Avatar
      Reply
      Jason Veselak
      October 1, 2019 at 1:59 pm

      I would do 2 hours for a tri tip steak.

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    Reply
    Jessica Touchard
    November 1, 2019 at 6:53 am

    Help! I forgot to take my tri tip roast out of the freezer and would like to make it for this evening. For smaller cuts I have read that you add 1/2 of the cooking time to the end which would make this about 9 hours….do you think that would work? I don’t want to ruin this yummy roast.

    • Avatar
      Reply
      Jason Veselak
      November 1, 2019 at 10:36 am

      Hi Jessica! Happy to help. I would just add an extra hour to the cooking time in this case. 7 hours will be the perfect amount to defrost the tri tip and still get a tender, delicious roast.

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