Sous Vide Tri-Tip Steak Guide
Sous vide tri-tip steak is juicy, flavorful, and perfectly cooked edge to edge with a final sear that adds steakhouse flair.
- Prep Time: 10 minutes
- Cook Time: 2 to 4 hours
- Total Time: 2 hr 10 min to 4 hr 10 min
- Yield: 2 servings 1x
- Category: Main
- Method: Sous Vide
- Cuisine: American
Ingredients
2 6-8 oz tri-tip steaks
Kosher Salt
Freshly cracked black pepper
Rosemary sprigs, optional
1 tbsp butter or ghee
Instructions
1. Preheat water bath to 129°F or desired temperature.
2. Season tri-tip steaks generously with salt and pepper.
3. Place in a vacuum-seal or zip-top bag with rosemary.
4. Seal bag and submerge in water bath for 1 to 4 hours.
5. Remove steak and pat dry thoroughly.
6. Heat a cast iron skillet until smoking hot.
7. Add butter or ghee to pan and sear steak on each side for 30 seconds.
8. Slice against the grain and serve immediately.
Notes
For medium-rare, 129°F is ideal.
You can cook up to 6 hours for added tenderness.
Always slice tri-tip across the grain in two directions.
Nutrition
- Serving Size: 1 steak
- Calories: 380
- Sugar: 0g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 100mg
Find it online: https://sousviderecipe.com/sous-vide-tri-tip-steak/