Get the Recipe: Sous Vide Tri Tip
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.
Ingredients
- 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
Instructions
- 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.
- Store leftovers in the fridge for up to 3 days.
Calories: 274kcal, Carbohydrates: 1g, Protein: 31g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 100mg, Sodium: 467mg, Potassium: 493mg, Fiber: 0.2g, Sugar: 0.04g, Vitamin A: 2IU, Vitamin C: 0.1mg, Calcium: 41mg, Iron: 2mg