This sous vide tri tip is incredibly tender and juicy! This method of cooking yields a perfectly flavorful steak. It is hands off, easy, and consistent.
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.
Notes
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.