Sous Vide Tri-Tip Steak
By Sous Vide Guy Beef Sous Vide
April 20, 2017
Tri-tip steaks are often an unheard of cut, especially if you live on the east coast. This traditionally tougher cut of steak has perhaps one of the most substantial transformations from sous vide. Coming in at a cost per pound that’s usually half the cost of strip steaks, if not more, tri-tips are the ultimate sous vide steak. Perhaps the best part is that they are also usually 2lbs or more, which will likely leave a few leftovers for incredible cheesesteaks.
- Prep: 5 mins
- Cook: 7 hrs
Ingredients
Tri-Tip Steak
Sea Salt
Cracked Black Pepper
Avocado Oil (or another high smoke point oil)
RARE
122°F - 128°F
MEDIUM RARE
129°F - 135°F
MEDIUM
136°F - 145°F
MEDIUM WELL
146°F - 155°F
WELL DONE
156°F +
Directions
PREPARE IT
1Pre-heat water bath to your ideal temperature (see chart on the side).
2Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.
3Vacuum seal the steak or place it in a heavy duty Ziploc bag using the water displacement method.
COOK IT
1Place bagged steak in water bath and cook for roughly 7 hours.
2Remove steak and pat dry with paper towels.
SEAR IT
1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
2Sear steak on hot cast iron pan for approximately 1 minute, flipping every 15 seconds.
3Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds.
4(Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.
SERVE IT
1Before serving, use a spoon to top the steak with the leftover juices and butter from the pan - this will help further develop the crust and add flavor.
2Cut against the grain.
24 Reviews
DS
June 11, 2022
My Anova sous vide calls for 129.2F for 2 hours. Any idea why there such a difference in time recommendation?
eds
October 11, 2021
Have you ever tried searing first and then sous vide cooking a tr-tip?
JV
February 16, 2021
I’ve done this method about 5 times with the Costco pre seasoned tri tip, usually about 2.5 lb cut. Instant pot aura pro set to 131 degrees. Comes out perfectly medium rare with a prime rib texture. One of my favorite sous vide meals.
Shelley M
January 12, 2021
Never cooked this cut before. This was easily the most tender, flavorful piece of beef I’ve ever made. 135 degrees for 6 hours was a perfect pink medium. Seared on the grill for a couple of minutes. I’d take a photo, but it’s all gone!
Jo
June 26, 2020
I cooked the Costco tri tip at 130 degrees for seven hours last night. While it was tender, it was well done (looking for medium rare). Should I try lower time, temperature or both? Thanks
KAVIK
May 16, 2020
I cooked a 4 lbs tri tip (choice) from Costco in the seasoned package that it came from at 133 degrees for 8 hours. It was perfect! Tasted like prime prime rib! We ate it with horseradish.
Ace Kool
November 22, 2019
I have had better results cooking at 128 to 130 deg. The thing is, if it is more rare than you desire, you can handle that with the searing stage and wrapping it in foil as it continues the cooking process with the intense heat. Once it is overcooked, you can’t get it back. I used to always over cook.
christine
August 25, 2019
I had a small 14 oz piece : choice grade and was frozen.
Sous vide at 129 for 6 hrs and finished on the grill. Great flavor, perfect pink on the. Inside…my piece was still a little chewy. Will try again for 8 hrs.
Jay
July 31, 2019
Cooked a marinated, vacuum-sealed tri-tip over the weekend. 6 hours at 132, then seared it on the grill. This was one of the most spectacular pieces of meat I’ve had in a long time. We just had the rest of it tonight as steak sandwiches. They rivaled one of the best French dip places I know of. Tacos are a great idea. thanks
Keith
June 26, 2019
For those asking about the tri-tip from Costco— I’ve done this and the answer is yes, you can just stick it in the water bath in the packaging it comes in. It comes out beautifully.
Bruce Hamilton
June 22, 2019
I cook tri tip to 138 degrees using Joule. Have been experimenting with time. Will try the 7 hours. Thanks.
4 star
Matt
March 25, 2019
Not sure 122 F is a safe temperature to be recommending. 128 F would be fine though.
There is a real possibility of someone doing is and getting sick.
SVG SVG
March 6, 2019
I believe it would still work out wonderfully with it
SVG SVG
March 6, 2019
Awesome! Glad to hear it worked out well for you!
SVG SVG
March 6, 2019
More on the rare side than medium
SVG SVG
March 6, 2019
Wish I had been invited over for Thanksgiving! So glad it turned out well for you!
Karen Vettese
June 21, 2018
Anyone have any results using the Morton’s tri tip from Costco ??
John C
February 11, 2018
Can I use a pre-seasoned Morton’s tri-tip from Costco? I would pull it out of the it’s bag and seal it myself, but I didn’t know if pre-seasoned marinated meat would still taste good? It’s already softened by their marinade.
Sam
November 25, 2017
I made this for Thanksgiving. I followed the recipe using a Joule immersion circulator set at 145 degrees F for 7 hours. Easy and delicious!
Sam
November 25, 2017
Made this for Thanksgiving. I used a Joule for my immersion circulator set at 145 degrees F for 7 hours for medium. Was easy and delicious!
Sam
November 25, 2017
Made this for Thanksgiving. Was easy and delicious!
Chris McNally
October 14, 2017
The steak in the picture looks perfect. Was that medium rare?
Barbara
May 29, 2017
Cooked seasoned tri-tip according to sous vide directions above then seared on barbecue for small dinner party. Everyone said it was the best they ever had including high end restaurants. I had to agree. So tender. Good thing I made two because I had volunteers that wanted to come back today. They also gave me a list of what the tri-tip could be used for….but the winner was tacos.
Dennis Preasmyer
October 3, 2022
get tri tip, put in bag with few slices of real butter, garlic cloves, Montreal steak seasoning & a couple slices of an orange about 1/2 inch thick. Seal & Sous Vide at 132 for 8 hours. Undo bag pat tri tip dry dry dry, grill on high or pan sear 1 minute on each side. cut against the grain & drizzle some remaining juice on top. Serve after 10 minutes.