Sous Vide Tri-Tip Steak
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
Cracked Black Pepper
Avocado Oil (or another high smoke point oil)
122°F - 128°F
129°F - 135°F
136°F - 145°F
146°F - 155°F
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.
1Place bagged steak in water bath and cook for roughly 7 hours.
2Remove steak and pat dry with paper towels.
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.
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.