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Sous Vide Dry Rubbed Tri-Tip Steak

sliced sous vide dry rubbed tri-tip with sides
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This sous vide dry rubbed tri-tip steak recipe delivers rich spice, ultra-tender texture, and a bold seared crust that makes every bite unforgettable.

Ingredients

Scale

1 tri tip roast (about 3 lbs)

2 tsp salt

2 tsp black pepper

2 tsp garlic powder

1 tsp paprika

1/2 tsp smoked paprika

1 tsp onion powder

1 tsp dried rosemary

1/4 tsp cayenne pepper

1 tbsp mayonnaise

2 tbsp avocado oil or other high smoke point oil

1 tsp smoked Maldon salt

Instructions

1. Set sous vide precision cooker to 132°F / 55.6°C for medium-rare doneness.

2. Generously coat the tri-tip with the spice rub on all sides.

3. Vacuum seal or use the water displacement method to bag the tri-tip.

4. Sous vide the tri-tip in the water bath for 6.5 hours.

5. Remove from bag and dry thoroughly with paper towels.

6. Apply a thin layer of mayonnaise using a silicone brush.

7. Preheat a cast iron skillet over medium-high heat until smoking hot.

8. Add avocado oil and sear the tri-tip for about 30–45 seconds per side.

9. Remove from heat, slice against the grain, and finish with smoked Maldon salt before serving.

Notes

Optional: You can sous vide and chill the tri-tip up to 3 days ahead for quick finishing later.

Slice against the grain in two directions for maximum tenderness.

For bolder flavor, let the spice rub sit on the meat for 30 minutes before sealing.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-dry-rubbed-tri-tip-steak/