Description
Sous vide tri tip delivers edge-to-edge perfection with minimal effort. This technique ensures juicy, flavorful results that traditional methods can’t match.
Ingredients
- 2–3 pound tri-tip roast, trimmed
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
Instructions
1. Pat tri tip dry and season with garlic, rosemary, thyme, salt, pepper, and paprika.
2. Rub with olive oil and seal in a bag with Worcestershire sauce using vacuum sealer or water displacement.
3. Preheat sous vide bath to 131°F for medium-rare (or adjust to preferred doneness).
4. Cook for 2-6 hours fully submerged.
5. Remove, pat dry, and sear each side for 45-60 seconds in hot skillet with oil.
6. Let rest for 5-10 minutes, then slice thinly against the grain.
Notes
For extra flavor, add coffee grounds to the rub.
Use avocado oil for a higher smoke point during searing.
To reduce sodium, use herb salt or reduce salt by half.
- Prep Time: 15 minutes
- Cook Time: 2-6 hours
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Nutrition
- Calories: 320
- Sodium: 580mg
- Fat: 18g
- Carbohydrates: 2g
- Protein: 36g