Sous Vide Tri-Tip Recipe
Sous vide is great for tenderizing the long muscle fibers of tri-tip. This sous vide tri tip steak recipe calls for cooking the tri-tip for a handful of hours at a low temperature.
Equipment
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer optional
- Vacuum Seal Bags or Ziplock like bags
- Skillet or grill
Ingredients
- 2-3 lbs beef tri tip (~1kg)
- Salt and pepper to taste
- 2 sprigs fresh thyme
- 4 cloves garlic (minced)
- 4-5 tbsp butter
- 4 tbsp ghee (or butter) for a skillet finish or extra virgin olive oil for a grill finish
Instructions
- Set the sous vide machine to 54°C / 130°F to preheat the water.
- Season the tri tip generously with salt, pepper, garlic and thyme sprigs.
- Add 4 tbsp butter to the tri tip steak inside the bag and seal the sous vide bag.
- Put the bag in the sous vide container and let it cook for 4 hours.
- When the tri tip is ready, take it out of the vacuum sealed bag. Pat dry the tri tip.
- Put the pan on high heat and sear the tri tip on all sides with ghee, 1 to 2 minutes per side including edges (5-8 minutes total). Alternatively, for a more authentic Santa Maria style finish, sear the steak with olive oil over oak on a charcoal grill.
- When ready to eat, finish with salt, slice the tri tip steak against the grain and enjoy!