This sous vide tri tip recipe is delicious and easy.
Prep Time5 minutesmins
Cook Time6 hourshrs
Additional Time5 minutesmins
Total Time6 hourshrs10 minutesmins
Servings: 6
Ingredients
2-3poundtri tip
1/2teaspoonsalt
1teaspoonpepper
5sprigs thyme
Instructions
Set the sous vide water bath up with a sous vide cooker. Set the temperature to 134 F and wait for the water to reach the temperature.
Season the tri tip with salt, pepper and sprigs or thyme. If you have a vacuum sealer seal the tri tip in a bag. If not use the water displacement method for the meat.
Put the tri tip in the water and let it cook for 5-8 hours. I usually use 6 hours.
When you are almost ready to eat heat a grill on high or a cast iron pan on medium-high. If using a cast iron skillet add 2 Tablespoons of oil to the skillet.
Once the meat is cooked take it out of the water, remove it from the bag, and pat it dry. Sear it on the grill or in the cast iron pan for 2-3 minutes per side to quickly brown it.
Slice the tri tip thinly across the grain and serve.
Notes
Using 134 F for the sous vide will give you medium rare tri tip. You can cook it a higher temperature if you prefer. Temperature ranges are:
132 - 135 F for medium rare
136 - 145 F for medium
146 - 155 F for medium well
156 F + for well done
For food safety reasons I wouldn't cook the tri tip at a temperature lower than 132 F.