Sous Vide Tri-Tip Then Seared (6 Simple Steps)

Do you want to know how to make sous vide tri-tip?

Sous vide appliances are not just for professional kitchens.

You can also use them at home.

It might seem tricky to use the sous vide.

But don’t worry!

Below you’ll see exactly how to cook mouthwatering tri-tip in the sous vide (including a declious sear at the end).

reverse-sear-for-tri-tip-sous-vide

What Is a Tri-Tip?

The bottom sirloin tri-tip is located in the lower back region of a beef cow.

It is particularly a triangular portion hence the ‘tri’. 

The tri-tip cut has a similar taste to a top sirloin steak and contains a large layer of fat and connective tissue within the proteins. 

tri-tip-sous-vide-resting

Tri-tip is usually smoked or roasted whole and then sliced.

Low and slow is the right choice when it comes to cuts of beef like the tri-tip or any part from the sirloin region.

This is because you need plenty of time to render down the fat and connective tissue.

When smoking a tri tip on a Pit Boss you want to set it at 225°F.

Note: The tri-tip was used for burger meat until it became popular in Southern Californian steakhouses. It can also be referred to as a ‘poor man’s brisket or the Califiorian cut’ 

What Does Sous Vide Mean & Why Is It the Cooking Method?

Sous vide is a way of cooking food with boiling water heated to a precise temperature. 

Typically a vacuum sealer is used and then the sealed ingredients with seasoning are put into the heated water at a constant temperature and cooked. 

tri-tip-sous-vide

This type of cooking revolutionized professional kitchens because of the control it gives you when cooking. 

Cooking the entire time with hot water prevents uneven cooking and a tender steak every time.

Note: Sous Vide means ‘under vacuum’ in french! 

What Is the Best Way to Sous Vide?

How do I souse vide efficiently?

I advocate using a water bath sous vide machine with vacuum-sealing bad capabilities.

It will have target temp control and a range of times or timings to choose from that will give you complete control.

slicing-sous-vide-tri-tip-roast1

What Seasoning Do I Use for a Sous Vide Tri-Tip?

So what can we season tri-tip with?

You can either just use a rub or a marinade.

Or we used a mixture of soy sauce and prime rib rub.

how-long-to-sous-vide-tri-tip

How Do I Prepare a Tri-Tip?

The best way to prepare tri-tip is to buy locally from your butcher or supermarket. 

Get them to trim off any excess fat and silver skin.  

Use plenty of kosher salt and bring it to room temperature.

You can also cook the whole tip or cut it down into steaks.

What Temperature to Sous Vide a Tri-Tip?

To sous vide tri tip you set the temperature to 130°F.

slicing-tri-tip-sous-vide

What Is the Average Cooking Time to Sous Vide a Tri-Tip?

The average cooking time varies on the weight of your tri-tip.

Sous vide at 130F for 6 hours or more on average will give you a melt-in-your-mouth texture.

sous-vide-tri-tip-steak-on-cutting-board

What if You Don’t Have a Sous Vide Machine?

Don’t have a sous vide?

Then you can fill a pot of water with a temperature probe to monitor the internal temp.

However it will be harder to maintain a constant temperature on medium heat.

You can also use a zipper-lock bag if you do not have a vacuum sealer. 

sous-vide-tri-tip-roast

 How Long to Rest a Tri-Tip After Sous Vide?

Rest the tri-tip after the sous vide for at least 20 minutes still vacuumed and sealed in the bag. 

This will ensure no juices are lost and retained in the protein cells and a tender piece of meat adds a deeper and more penetrating flavor.

sous-vide-tri-tip-steak-resting

Our Method for Sous Vide Tri-Tip With Mushrooms and Red Wine Jus

I hope you enjoy our recipe today.

I wanted to show you how simple and easy it is to sous vide meat.

The hardest part is deciding what aromatics and seasoning to use!

What You Need for Sous Vide Tri Tip

  • The whole Tri-Tip cut into steaks
  • Olive oil
  • Fresh garlic cloves
  • Kosher salt
  • Black pepper
  • Juniper berries
  • Fresh rosemary sprigs 
  • Chili flakes
sous-vide-tri-tip

Equipment You Need For Sous Vide Tri Tip

  • Sous Vide Machine 
  • Vacuum Sealer
  • Vacuum seal bags for food
  • Temperature probe 
  • Paper towel
  • Sharp knife
sous-vide-tri-tip-steak

Sous Vide Tri-Tip Steak With Fresh Garlic & Rosemary 

The strong flavor from garlic and rosemary has time to penetrate the meat when cooking slow sous vide.

You can pick up these machines rather cheap and make a great present for yourself or a loved one who also is fascinated by cooking. 

Bon appetite. 

SOUS-VIDE-TRI-TIP-WITH-GRILLED-MUSHROOMS

Step 1: Preparing the Ingredients (15 Minutes)

-Take the tri-tip out of the refrigerator 2 hours before cooking time and cut it into even-sized portions.

– Season with Excalibur prime rib seasoning or your favorite prime rib rub.

– Cut the garlic into large chunks.

– Take a bag and insert one of your tri-tip steak portions.

– Put in the oil, salt, pepper, juniper berries, rosemary, and chili flakes with the portion in the bag.

Tip: Before sealing, make sure the ingredients are covering the whole steak. Don’t be afraid to shake it around to mix everything up!

sous-vide-tri-tip-1

Step 2: Vaccum Sealing & Marination (2 Hours)

Vacuum seal the tri tip or place in a ziplock bag and use the water displacement method to remove all the air.  

sous-vide-tritip1

Step 3: Sous Vide (8 Hours +)

– Preheat water bath to 133 for medium rare and set the timer for 8 hours.

Put the steaks in the water bath and cover to reduce water loss from evaporation.

tri-tip-sous-vide-temp

Step 4: Remove the Tri Tip From the Sous Vide

After 8 hours have passed remove the bag from the water

With paper towels dry the tri tip well and allow to sit while you preheat a cast iron pan. 

sousvide-tritip

Step 5: Make a Jus

Pour the bag juices into a saucepan over medium heat.

Add a 1/4 cup of red wine to the jus and allow to simmer down.

Then add 2 cups of beef broth and 2 tablespoons of butter to the sauce pan and allow to come to a simmer again.

tri-tip-recipe-sous-vide-2
ingrediants-for-sous-vide-tri-tip-steak

Steps 6: Sear the Tri Tip and Mushrooms

Once the cast iron is very hot add 1-2 tablespoons of oil and then begin searing the meat on all sides.

This will only take 10-20 seconds per side depending on the pan temp.

Remove the steak from the pan and add some butter and cook the mushrooms/.

searing-tri-tip-sous-vide
mushrooms-for-tri-tip-sous-vide

Step 7: Rest the Tri Tip

Remove to a cutting board to rest while you are finishing your sides and the au jus. 

tri-tip-sous-vide-on-chopping-baord1

Step 8: Slice the Tri Tip

Slicing 1/4-1/2 inch thick slice the tip half of the tri tip across the short way.

Then the other half turn 90 degrees and slice the opposite direction due to the grain of the meat changing direction. 

tri-tip-recipe-sous-vide

What To Serve With Sous Vide Tri Tip?

Serve the sous vide with the grilled mushrooms, red wine jus, and mashed potatoes.

See what to serve with tri tip here.

Got Leftover Tri Tip?

The best thing about cooking is the leftovers.

See our favorite ways to use leftover tri tip here.

See what to serve with tri tip here.

What Else Can You Sous Vide?

You can sous vide just about anything.

Here are some delicious ideas

Sous Vide Beef Shank

Smoked And Sous Vide Brisket

Sous Vide Smoked Salmon

Sous Vide Ribeye Steak

Smoked and Sous Vide London Broil

sous-vide-tri-tip-with-mushrooms-gravy-and-mash-potatoes

Sous Vide Tri-Tip

I hope you enjoy this simple and easy sous vide meat. The hardest part is deciding what aromatics and seasoning to use!
Prep Time15 mins
Cook Time10 hrs
Total Time10 hrs 15 mins
Course: Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 people
Calories: 500kcal
Author: Charlie
Cost: 20

Equipment

  • Sous Vide Machine Vacuum Sealer
  • Vacuum seal bags for food
  • Temperature probe
  • Paper towel
  • Sharp knife

Ingredients

  • The whole Tri-Tip cut into steaks
  • Olive oil
  • Fresh garlic cloves
  • Kosher salt
  • Black pepper
  • Juniper berries
  • Fresh rosemary sprigs
  • Chili flakes

Instructions

Step 1: Preparing the Ingredients (15 Minutes)

  • Take the tri-tip out of the refrigerator 2 hours before cooking time and cut it into even-sized portions.
  • Season with Excalibur prime rib seasoning or your favorite prime rib rub.
  • Cut the garlic into large chunks.
  • Take a bag and insert one of your tri-tip steak portions.
  • Put in the oil, salt, pepper, juniper berries, rosemary, and chili flakes with the portion in the bag.
  • Tip: Before sealing, make sure the ingredients are covering the whole steak. Don’t be afraid to shake it around to mix everything up!

Step 2: Vaccum Sealing & Marination (2 Hours)

  • Vacuum seal the tri tip or place in a ziplock bag and use the water displacement method to remove all the air.

Step 3: Sous Vide (8 Hours +)

  • Preheat water bath to 133 for medium rare and set the timer for 8 hours.
  • Put the steaks in the water bath and cover to reduce water loss from evaporation.

Step 4: Remove the Tri Tip From the Sous Vide

  • After 8 hours have passed remove the bag from the water
  • With paper towels dry the tri tip well and allow to sit while you preheat a cast iron pan.

Step 5: Make a Jus

  • Pour the bag juices into a saucepan over medium heat.
  • Add a 1/4 cup of red wine to the jus and allow to simmer down, then add 2 cups of beef broth and 2 tablespoons of butter to the sauce pan and allow to come to a simmer again.

Steps 6: Sear the Tri Tip

  • Once the cast iron is very hot add 1-2 tablespoons of oil and then begin searing the meat on all sides.
  • This will only take 10-20 seconds per side depending on the pan temp.

Step 7: Rest the Tri Tip

  • Remove to a cutting board to rest while you are finishing your sides and the au jus.

Step 8: Slice the Tri Tip

  • Slicing 1/4-1/2 inch thick slice the tip half of the tri tip across the short way and then the other half turn 90 degrees and slice the opposite direction due to the grain of the meat changing direction.
  • Serve and enjoy!

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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