Sous Vide Tri Tip
This sous vide tri tip is incredibly tender, juicy and flavorful! The sous vide method makes this the easiest steak ever. It is largely hands off and impossible to overcook. This steak is great for family dinners, leftovers and meal prep!
Why You’ll Love This Recipe
- This sous vide tri tip is hearty and savory.
- This healthy recipe is easy and foolproof.
- Do not worry about overcooking the steak.
- This method of cooking is hands off.
- No grilling! For the oven version, check out this Oven Tri Tip.
- The meat comes out so tender and juicy.
- This recipe uses steak and only pantry staple ingredients.
- This recipe is Whole30 compliant, Keto, Paleo, gluten free, dairy free, sugar free, low carb and nut free.
- Check out this Sous Vide Pork Tenderloin for another great recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for sous vide tri tip. Scroll down to the recipe card for full ingredients list and instructions.
For best results, use a fresh tri tip steak. Frozen can be used, but thaw completely beforehand. In fact, these photos were taken using a previously frozen steak. Use about 2 pound steak.
Both sea salt and pepper add some flavoring without being overpowering.
Garlic powder and onion powder also add some subtle flavor. These seasonings allow the steak flavor to really shine.
Sear the tri tip steak in olive oil or butter. Heat cooking fat until hot before searing steak.
What is Tri Tip Steak?
Tri tip steak is incredibly flavorful and typically inexpensive.
This steak is cut from the tri tip sirloin. It is boneless and most steaks are around 1 inch thick.
Tri tip steak was made famous in Santa Maria, California. This town featured tri tip steak at their annual barbecue festival. Due to that, this steak is sometimes called the California cut.
Tri tip is hearty, savory and flavorful. To cook, grill, broil, pan sear or sous vide it.
Although many grocery stores do not sell tri tip, there are some online butchers who do.
Taste & Texture
This sous vide tri tip is hearty and savory. It tastes like a classic steak. This steak is flavorful enough to be eaten without a sauce or condiment.
The texture is tender, juicy and melt in your mouth. The sous vide prevents any overcooking or tough meat.
How to Make
First, heat a tall pot of water using sous vide machine. Heat to 133 degrees Fahrenheit.
Pat steak dry with paper towels. Season generously on both sides with sea salt, pepper, garlic powder and onion powder.
Place seasoned steak in a vacuum sealable bag or large Ziplock bag.
Carefully submerge the bag in the preheated water bath. If using a Ziplock bag, slowly lower bag into water. Once the air has been removed from the bag, zip shut and submerge.
Cook for 2 hours in the water bath.
Once timer goes off, add the olive oil to a large skillet over medium high heat. Carefully remove steak from bag.
Sear steak for 30 to 60 seconds on each side in the hot olive oil.
Finally, remove steak from skillet. Allow it to rest on cutting board for 5 minutes before slicing and serving.
Expert Tips & Tricks
For best results, use a fresh cut of steak. If needed, thaw a frozen steak before beginning this recipe.
I have found organic grass fed steak tastes best.
Do not skimp on the seasonings. Liberally season both sides of the steak.
Before searing the steak, heat oil in skillet until hot. The goal of the sear is to create a beautiful color and flavor, not to cook the steak further. Therefore, only sear for 30 to 60 seconds on each side.
Allow the steak to rest for 5 minutes before slicing into. This helps lock in the juices.
Time & Temperature
For medium rare, sous vide steak at 133 degrees Fahrenheit for 2 hours as this recipe states.
After searing, this produces a perfect medium rare steak.
The goal with searing is to add a beautiful color and flavor. Do not sear it long enough to further cook the steak.
How to Serve & Store
Serve sous vide tri tip after searing. Allow the steak to rest for 5 minutes before slicing and serving.
Serve with mashed potatoes, French fries, green beans and potaotes, Sautéed Carrots or roasted veggies.
For low carb, serve with cauliflower rice, a side salad or mashed cauliflower.
This steak is great on top of salads, in wraps, burritos, tacos and sandwiches.
Store leftovers in the fridge for up to 3 days.
Frequently Asked Questions
It only takes 2 hours to sous vide a tri tip. This gives the steak plenty of time to become tender.
Tri tip is a cut of steak from the tri tip sirloin. It is boneless, usually 1 inch thick, and relatively inexpensive.
Technically no, but I highly recommend searing the steak. It really adds a delicious flavor and great color to the meat.
Use the leftover meat in salads, tacos, burritos, casseroles and more.
You May Also Like
- Sous Vide Flank Steak
- Sous Vide Lamb Chops
- Potatoes Sous Vide
- Sous Vide Chicken Thighs
- Sous Vide Chicken Breast
If you make this sous vide tri tip recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Sous Vide Tri Tip
- 2 pound tri tip steak
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil, or butter
- First, heat a tall pot of water using sous vide machine. Heat to 133 degrees Fahrenheit.
- Pat steak dry with paper towels. Season generously on both sides with sea salt, pepper, garlic powder and onion powder.
- Place seasoned steak in a vacuum sealable bag or large Ziplock bag.
- Carefully submerge the bag in the preheated water bath. If using a Ziplock bag, slowly lower bag into water. Once air has been removed from the bag, zip shut and submerge.
- Cook for 2 hours in the water bath.
- Once timer goes off, add the olive oil to a large skillet over medium high heat. Carefully remove steak from bag.
- Sear steak for 30 to 60 seconds on each side in the hot olive oil.
- Finally, remove steak from skillet. Allow it to rest on cutting board for 5 minutes before slicing and serving.
- See step by step photos above for reference.
- Use fresh steak for best results. If using frozen, thaw steak beforehand.
- Either use a vacuum sealable bag or large Ziplock bag.
- If using Ziplock bag, use the displacement method. Slowly lower bag into the water, leaving only a corner of it unzipped. Once air in bag is removed, zip shut and submerge.
- This recipe yields medium rare steak. See blog post above for different times and temperatures.
- Store leftovers in the fridge for up to 3 days.
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11 Comments on “Sous Vide Tri Tip”
I loved the spice combination on the steak! I seared it before vacuum sealing and I am so glad I did! The steak was as delicious as your oven roasted tri tip!
Very tender and delicious!
Wow! This recipe is amazing — my steak turned out so juicy and tender. Will definitely make it again!
This was a huge hit for my fam! It was my first time using the sous vide method and it came out tender and delicious. I look forward to trying it again and love knowing it will be exactly the same. Thanks!
You’re right Addison! This is the easiest steak I’ve ever made. It was so tender and incredibly delicious. I’m impressed!
One of the best ways to enjoy this amazing cut of meat. Comes out so tender every time!
I got a sous vide for Christmas and been trying new recipes. This one is a new favourite. We loved it and how easy it was to prepare for dinner.
This is an amazing way to cook tri tip! It came out so juicy and perfectly cooked to medium rare. Loved it!
Never tried the sous vide method before but today was brave enough to try it. Never in my life thought that I can make a juicy, tender steak like this…and was also super delicious!
Ive experimented with sous vide a lot lately, and I have to make a few recommendations. Tri tip is much better if you cut it against the grain. Your pictures look like you cut it with the grain, which results in a tough piece to chew. Also, if you prefer a medium rare to medium cook, set your temp to 125 for 2 hrs, then refrigerate for 30 min to stop the cooking process. Then sear on a grill at really high temp to get a nice char prior to slicing (against the grain). Tri tip grain changes directions halfway through the cut, so make sure you pay attention and cut accordingly.
Hi Mike! Thank you for your recommendations. I really appreciate it.