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Sous Vide Tri Tip takes the incredible flavors and tenderness of this cut of meat to the next level! A simple salt, pepper, and garlic seasoning with fresh herbs is just enough to enhance the flavor of the roast to perfection.
Serve this delicious sous vide roast with classic sides like creamy mashed potatoes and a Caesar side salad, or enjoy a nutritious meal with easy Instant Pot Wild Rice and these incredible Oven-Roasted Brussels Sprouts with Balsamic Reduction!
Why you’ll love this recipe:
Key Ingredients
- Tri-tip roast– You’ll need a 2 or 3-pound tri-tip roast for this recipe.
- Oil– Use olive oil to coat the meat, promoting tenderness. You’ll also use some to sear the cooked roast before serving.
- Salt and pepper– Simple kosher salt and black pepper are the primary seasonings. Freshly ground black pepper is always recommended!
- Garlic powder– Use garlic powder or fresh minced garlic for a more authentic flavor.
- Fresh herbs– Fresh thyme and rosemary sprigs bring earthy notes without overpowering the flavor of the roast.
If you’ve never tried a sous vide roast, get ready for quite the culinary experience! This cooking method is simple and always yields flavorful and tender results.
What is Tri-Tip?
Tri-tip is a popular cut of beef from the bottom sirloin. It’s known for being tender and full of flavor, making it an excellent choice for the sous vide cooking method that preserves and enhances these qualities.
How to Make the Best Sous Vide Tri-Tip Steak
Be sure to check out the full recipe and ingredient list in the recipe card below.
- Season the tri-tip with kosher salt on both sides, then add the garlic and fresh herbs.
- Seal the bag with a vacuum sealer to remove the air. If you don’t have a vacuum sealer, place the tri-tip in a ziplock gallon bag and use the water displacement method (see notes below)
- Sous vide bath to cook at 131 degrees F for 2 to 3 hours until the internal temperature reaches 130 to 135 degrees F.
- Sear the meat for about one minute on each side, in a preheated cast iron skillet. Allow it to rest before slicing.
I’ve tested different Sous Vide wands, and my personal favorite is the Breville Joule Sous Vide wand.
Expert Tips
- After seasoning the roast with salt and pepper, let it sit for 10-20 minutes so the salt enhances the flavor of the meat.
- If preferred, sear the sous vide tri-tip roast on the grill.
- Add fresh lemon juice and a tasty sauce, like aioli, soy sauce, or chimichurri, as a garnish.
- You may need to adjust the cooking time if the roast is especially thick or thin.
- Check out my Sous Vide Cooking Guide for more tips and tricks!
The Water Displacement Method for Sous Vide Cooking
You don’t need a vacuum sealer to use the sous vide cooking method. Anyone can use the water displacement method to remove as much air as possible from the bag before adding it to the water bath. Add the meat to a plastic bag and seal it to the corner, leaving a small opening.
Slowly immerse the bag into the water, using a spoon to press it under. Without fully immersing the bag, the air is removed. Then, seal the small opening and check the bag. It should appear vacuum sealed– Easy!
Frequently Asked Questions
Sous vide is a French word that translates to “under vacuum.” The method was created in 1970s France, where food is added to a bag with the air removed and dropped into a temperature-controlled water bath to slowly cook for a few hours. The tender and flavorful results of sous vide cooking are unlike any other method! For instance, pork is notorious for quickly drying out when cooked traditionally on the stovetop or in the oven. Sous vide pork is never tough and dry! It’s perfectly tender every time!
Depending on preference, you’ll want to have at least 1/2 pound of meat (raw) per person.
Preserve the tenderness of the roast by cutting it perpendicular to or across the grain.
Variations and Substitutions
This simple recipe leaves plenty of room for personal touches. Here are some delicious ideas.
- Different Cuts– If preferred, swap the tri-tip steak with classic sirloin, strip steak, or flank steak. Be sure to check my guide as time and temp may be different based on circumstances.
- Garlic Butter– For a slightly different flavor, coat the roast with fresh minced garlic and quality butter before adding it to the bag.
- More Seasonings– Boost the flavor with Montreal steak seasoning or your favorite steak seasoning blend.
- Sauces– Add sauce to the roast– Soy sauce or Worcestershire sauce are delicious options!
Storing
When stored in an airtight container, leftover tri-tip beef will last in the refrigerator for about three days.
To reheat it, wrap the meat in aluminum foil to keep it from drying out and bake it in the oven for about 5 to 10 minutes at 325 degrees F. Alternatively, you can reheat your tri-tip via the sous vide method. Simply seal it in a bag, as you did when you cooked it, heat the water to 131°, submerge the steak in the bath, and cook for 30-60 minutes.
Leftover tri-tip is delicious as steak sandwiches, salad protein, or breakfast steak and eggs!
Related Recipes
Here are more of my favorite sous vide recipes you must try!
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Sous Vide Tri Tip
Equipment
- paper towels
- vacuum sealer (optional)
- sharp knife
- cutting board
Ingredients
- 1 2-3 lb tri-tip roast
- 2 tbsp olive oil plus more for searing
- 1 tsp kosher salt plus more for seasoning
- 1 tsp black pepper
- 1 tsp garlic powder
- 3-4 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Season your tri-tip on both sides with 1 tsp kosher salt and then allow it to rest for about 10-20 mins. Doing this will allow the salt to penetrate the surface, enhancing the flavor of the meat.
- Pat the rested meat dry with paper towels and then using a brush, coat it with about 2 tbsp of oil.
- Season the tri-tip with pepper, garlic, thyme, and rosemary, and then place it in a ziploc gallon size bag. Use the water displacement method to get all of the air out of the bag, alternatively, you can use a vacuum sealer.
- Place the bag in the sous vide bath and cook it at a water temperature of 131 degrees F for 2-3 hours until it reaches a 130-135 degrees F internal temperature.
- When the meat has come to temperature, heat a cast iron skillet on high heat. Add a swirl of olive oil, then remove the meat from the bag and sear it in the pan for 1 minute on each side.
- Rest your seared tri-tip roast on a cutting board for 5-10 minutes before going ahead and slicing it against the grain into 1/4 inch slices.
Notes
- Tri-tip is a small, triangular cut of beef from the bottom sirloin that’s tender and flavorful. It’s also the perfect cut for one to cook using sous vide because this slow and precise method always makes it extra tender and juicy.
- You can use sirloin, strip steak, or flank steak as alternatives.
- Fresh cracked black pepper provides a peppery bite to the beef. Pre-ground pepper is not as aromatic in quality, so I recommend trying to use freshly cracked if possible.
- Fresh minced garlic can be used in place of garlic powder. Use 1 tablespoon, or a couple of cloves. In my book, there’s no such thing as too much garlic.
- Fresh herbs infuse the meat with an earthy, woodsy flavor. Feel free to use dried herbs if fresh herbs are unavailable, just reduce the amount to adjust for the more concentrated flavor of the dried herbs.
- You can sear the meat in a skillet, or on the grill.
Nutrition
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