Seared Sous Vide-Style Tri-Tip Steak
Tri-tip made foolproof with sous vide-style cooking and a buttery sear. Juicy inside, crusty outside—this is your new favorite steak method.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sous Vide-Style
- Cuisine: American
Ingredients
2 tri-tip steaks (6–8 oz each)
Kosher Salt
Freshly cracked black pepper
2 rosemary sprigs (optional)
1 tbsp butter or ghee
Instructions
1. Preheat water bath to 129°F using an immersion circulator.
2. Season steaks with kosher salt and pepper.
3. Add rosemary if desired, and vacuum seal or use water displacement.
4. Place in water bath and cook for 1–3 hours.
5. Remove and pat dry thoroughly.
6. Heat cast iron skillet over high heat until smoking.
7. Add butter or ghee, then sear steak 30–45 seconds per side.
8. Let rest for 5 minutes, slice against the grain, and serve.
Notes
Use zip-top bags with water displacement method if you don’t have a vacuum sealer.
Resting is crucial to keeping juices inside.
Serve with cowboy butter, chimichurri, or garlic herb butter.
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 0g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 105mg
Find it online: https://sousviderecipe.com/seared-sous-vide-style-tri-tip-steak/