tri tip recipe

Sous Vide Tri-Tip Steak

  By Sous Vide Guy    

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
tri tip recipe

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.


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17 Reviews

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.

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