Sous Vide Beef Tri-Tip Roast
This sous vide beef tri-tip roast is tender, juicy, and full of garlic-herb flavor. Easy to prep, perfectly cooked every time, and finished with a rich sear.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
1 (2-pound) tri-tip roast
Kosher salt
Freshly ground black pepper
2 tablespoons thyme leaves
3 large garlic cloves, minced
4 tablespoons unsalted butter, cubed
Extra-virgin olive oil, for brushing
Instructions
1. Heat a large pot of water until it registers 134°F on a digital probe or candy thermometer.
2. Season roast generously with salt and pepper. Rub all over with thyme and garlic.
3. Transfer to a BPA-free resealable freezer bag. Add butter and seal using water displacement method.
4. Cook in water bath at 134°F for 1 hour 45 minutes or until internal temp is 130°F.
5. Remove from bag and rest 5 minutes. Scrape off garlic and thyme.
6. Pat dry. Brush with oil, re-season lightly.
7. Sear in hot cast iron or on grill 5–7 minutes until browned.
8. Let rest 10 minutes, then slice thinly against grain and serve.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently at 120°F sous vide or in a pan with broth.
Nutrition
- Serving Size: 6 oz
- Calories: 420
- Sugar: 0g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 105mg
Find it online: https://sousviderecipe.com/sous-vide-beef-tri-tip-roast/