Sous Vide Lemon Thyme Tri-Tip
Bright, citrusy, and tender from edge to edge, this sous vide lemon thyme tri-tip combines zesty flavor with steakhouse texture in a foolproof method.
- 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
1.5 – 2 lb tri-tip roast
1/2 tsp thyme (dried or finely chopped fresh)
1/2 tsp fresh lemon zest (from one whole lemon)
1/4 tsp garlic powder
1 Tbsp salted butter
1/2 tsp seasoned salt (Omnivore Limone recommended)
1/2 Tbsp avocado oil for searing
Instructions
1. Set up your sous vide water bath and preheat to 135ºF for medium-rare or 145ºF for medium.
2. In a bowl, combine thyme, lemon zest, garlic powder, and seasoned salt.
3. Rub half the mixture on one side of the tri-tip, flip, and repeat.
4. Place the roast in a BPA-free zip-top bag with the tablespoon of butter and an optional sprig of thyme.
5. Use the water displacement method to seal, then sous vide for 1 hour 45 minutes.
6. Remove the bag, take out the tri-tip, and pat it dry thoroughly with paper towels.
7. Rub tri-tip with avocado oil and re-season lightly with salt or Omnivore Limone.
8. Preheat skillet or grill until a drop of water sizzles instantly.
9. Sear tri-tip for 3 minutes per side until a golden-brown crust forms.
10. Let rest under foil for 10 minutes before slicing against the grain.
Notes
Use lemon zest, not juice, for clean citrus infusion without acidity.
Fresh thyme offers a lighter flavor than dried—both work great.
Serve with Sweet Cucumber Feta Mint Salad or chimichurri for extra freshness.
Nutrition
- Serving Size: 6 oz
- Calories: 320
- Sugar: 0g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 90mg
Find it online: https://sousviderecipe.com/sous-vide-lemon-thyme-tri-tip/