Sous Vide Tri-Tip
This sous vide tri-tip recipe preserves all the flavor and moisture in the beef sirloin perfectly. Prepared with a quick salt and black pepper rub, and then slowly brought to temperature in a water bath, this method couldn’t be simpler. This is how to sous vide cook tri-tip the right way.
Prep Time10 minutes mins
Cook Time6 hours hrs
Course: Main Course
Cuisine: American, BBQ
Servings: 4
- Tri-tip about 2-3 pounds in weight
- Kosher salt
- ground black pepper
- Garlic powder
Set your sous vide machine to 135°F
Use a vacuum sealer to seal the meat
Submerge the packed meat in the sous vide. Allow to cook for 6 hours.
Just before the tri-tip is done, start up your gas or charcoal grill to a high heat.
Remove the tri-tip from the vacuum sealing and add further seasoning. Transfer to the grill directly over heat. Sear on each side for 1-2 minutes.
Cook until well seared and transfer to cooking board. Cut against the grain for best results and serve.