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!

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

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.

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.

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.

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

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!