Unlock the secret to restaurant-quality steak every time with the revolutionary sous vide cooking technique! This Sous Vide Tri Tip recipe promises a mouth-watering experience that’s surprisingly easy to achieve, making it a truly winning combination for any home chef.
Elevate your meal by serving this perfectly cooked steak with a vibrant drizzle of homemade chimichurri sauce and a generous side of THE BEST Mashed Potatoes you’ve ever tasted, creating an unforgettable and seriously delicious dining experience!
Mastering the Perfect Tri Tip Steak with Sous Vide
For many, the first encounter with a tri tip steak can be a revelation. This wonderfully flavorful cut of beef, hailing from the bottom sirloin, is often dubbed “California’s Cut” due to its rise to fame in the Santa Maria Valley. If you’re fortunate enough to find this magnificent cut at your local butcher or grocery store, I wholeheartedly encourage you to give it a try. Its rich marbling and tender texture make it a versatile choice for a variety of culinary applications.
My journey with tri tip began years ago, leading to some of my most cherished recipes. Remember the Coffee Crusted Tri Tip, a grilled masterpiece featuring the ultimate rub? Or the incredibly tender Tri Tip French Dip Sandwiches created in the slow cooker? We even ventured into a flavorful Red Wine Marinated Tri Tip, showcasing its adaptability on the grill. While these methods yield delicious results, today, I’m thrilled to share what I believe is the most foolproof way to achieve a perfectly cooked tri tip steak every single time: the sous vide method.
If the concept of sous vide cooking is new to you, prepare to be amazed. This sophisticated yet incredibly simple technique involves sealing your meat, along with any desired herbs and spices, in an airtight bag. The sealed bag is then submerged in a precisely temperature-controlled water bath. What makes this method revolutionary is that the meat never comes into direct contact with an extreme heat source. Instead, it gently cooks at your exact desired internal temperature, from edge to edge, ensuring unparalleled evenness and tenderness.
The beauty of sous vide lies in its precision. Because the water bath maintains a constant, accurate temperature, your tri tip steak will always reach your preferred level of doneness, from rare to well-done, without any guesswork. For a cut like tri tip, which benefits from time to break down its connective tissues, I highly recommend a sous vide cooking time of 6 hours. This extended bath transforms the steak into an incredibly tender, juicy, and succulent piece of meat that melts in your mouth.
One of the greatest advantages of this sous vide tri tip recipe is the minimal hands-on time it requires. Once the steak is seasoned and sealed in its bag within the water bath, your work is essentially done. With just about 5 minutes of initial prep time and a quick sear at the end to develop that irresistible crust, you can enjoy a gourmet-quality steak with astounding ease.
Unlocking the Sous Vide Advantage for Tri Tip
Tri tip, with its distinct triangular shape and robust beefy flavor, is a cut that truly shines with the sous vide method. This technique not only guarantees uniform doneness but also enhances the natural tenderness of the meat, which can sometimes be a challenge with more traditional high-heat cooking methods. The gentle, consistent heat of the water bath allows the collagen and connective tissues within the tri tip to slowly break down, resulting in a steak that is incredibly succulent and tender throughout.
Beyond tenderness, sous vide cooking locks in moisture and flavor. Unlike grilling or pan-frying, where moisture can evaporate, cooking in a sealed bag prevents any juices or aromatics from escaping. This means every bite of your sous vide tri tip will be bursting with flavor, infused with the herbs and spices you choose to include in the bag. It’s a game-changer for achieving steak perfection without the stress.
Table of contents
- Choosing the Perfect Tri Tip
- Sous Vide Tri Tip: Step-by-Step Instructions
- How to Slice Tri Tip Steak for Maximum Tenderness
- Can You Sous Vide the Steak from Frozen?
- Sous Vide Cooking Temperature Chart
- Serving Suggestions for Your Sous Vide Tri Tip
- More Delicious Sous Vide Recipes
Choosing the Perfect Tri Tip
Selecting a high-quality tri tip is the first step to a truly outstanding meal. When at the butcher or grocery store, look for a tri tip that has good marbling – small flecks of fat distributed throughout the muscle. This intramuscular fat is key to a juicy and flavorful steak. Also, consider the size; a typical tri tip weighs between 1.5 to 3 pounds, which is ideal for feeding a family or having delicious leftovers. Don’t be afraid to ask your butcher for advice on the freshest cuts and ideal thickness for sous vide cooking. A slightly thicker cut (around 1.5-2 inches) will give you a better canvas for a beautiful post-sous vide sear.
Sous Vide Tri Tip: Step-by-Step Instructions
Achieving a perfectly cooked sous vide tri tip is surprisingly straightforward. Follow these detailed steps to guarantee a succulent, flavorful steak with minimal effort:
- Prepare the Water Bath: Begin by filling a large pot or a dedicated sous vide container with water. Attach your sous vide precision cooker securely to the side of the pot. Set the desired temperature for your steak. For a classic medium-rare, aim for 129°F (54°C). Refer to our temperature chart below for other doneness levels. Allow the water to reach the set temperature before adding your steak.
- Season the Steak: Place your tri tip steak into either a sturdy ziplock bag (designed for cooking) or a vacuum seal bag. Generously season the entire surface of the steak with your favorite steak seasoning. For an added layer of rich flavor and aroma, place a few pats of butter, fresh rosemary sprigs, and lightly crushed garlic cloves into the bag alongside the steak.
- Seal the Bag: The goal is to remove as much air as possible from the bag to ensure even cooking. If you have a vacuum sealer, use it to securely seal the bag. Alternatively, employ the “water displacement method.” This involves slowly lowering the bag, containing the steak, into the water bath, leaving just about an inch of the top of the bag open above the waterline. The pressure of the water will force the air out around the food. Once most of the air is expelled, carefully seal the remaining open portion of the bag.
- Sous Vide Cook: Gently place the sealed bag with the seasoned tri tip into the preheated sous vide water bath. Let it cook for a minimum of 6 hours. This duration is crucial for breaking down the tri tip’s connective tissue, resulting in an exceptionally tender and juicy steak.
- Remove and Prepare for Sear: After 6 hours, carefully remove the tri tip roast from the bag. Discard the spent fresh rosemary sprigs and any excess liquid from the bag. Pat the steak thoroughly dry with paper towels; this step is vital for achieving a proper sear.
- Preheat for Searing: Heat a cast iron skillet, a heavy-bottomed grill pan on your stove, or an outdoor grill to a very high temperature. You want it smoking hot to create a beautiful crust quickly.
- Sear for the Perfect Crust: Place the dried tri tip onto the super-hot surface. Sear each side for just 30-60 seconds. The goal here is to develop a rich, brown crust (the Maillard reaction) without increasing the internal temperature too much. While searing, lightly season the steak with a pinch of salt and freshly ground black pepper to enhance its flavor.
- Rest the Steak: Once seared to perfection, remove the tri tip from the heat. Transfer it to a cutting board, cover it loosely with aluminum foil, and allow it to rest for a full 10 minutes. This resting period is critical as it allows the juices within the steak to redistribute, ensuring every slice is incredibly moist and flavorful.
How to Slice Tri Tip Steak for Maximum Tenderness
Slicing tri tip correctly is just as important as cooking it properly, especially due to its unique grain structure. The tri tip has muscle fibers that run in two distinct directions. To ensure every bite is tender, you must always slice against the grain. Visually inspect your cooked tri tip; you’ll notice the grains intersect at a certain point. Identify this intersection, then slice off the long, triangular tip from the main body of the tri tip. Once separated, slice each piece against its respective grain. For a helpful visual demonstration, I recommend checking out the excellent video and image guide on how to carve a tri tip provided by my friends at Traeger.
Can You Sous Vide the Steak from Frozen?
Absolutely! This is one of the most incredible conveniences of sous vide cooking. You can prepare several tri tip steaks in advance, season them, seal them in vacuum bags or freezer-safe ziplock bags, and then store them in your freezer for up to six months. When an impromptu steak dinner craving strikes, simply transfer a frozen, sealed tri tip directly into the preheated sous vide water bath. There’s no need to thaw it first or adjust the cooking time. The 6-hour sous vide duration is ample for the steak to come up to temperature and cook perfectly from its frozen state. This “cook from frozen” capability makes meal planning a breeze and ensures you always have a gourmet steak on hand. For instance, when we purchase tri tip steaks from places like Costco, which often come in a pack of two, we’ll cook one for immediate enjoyment and freeze the other, pre-seasoned, for a future hassle-free meal.
Sous Vide Cooking Temperature Chart
Achieve your desired level of doneness every time with this precise temperature guide:
- Rare: Set Sous Vide at 120-128°F (49-53°C)
- Medium Rare: Set Sous Vide at 129-134°F (54-57°C)
- Medium: Set Sous Vide at 135-144°F (57-62°C)
- Medium Well: Set Sous Vide at 145-155°F (63-68°C)
- Well Done: Set Sous Vide at 156-162°F (69-72°C)
Serving Suggestions for Your Sous Vide Tri Tip
A perfectly cooked sous vide tri tip is a star in its own right, but pairing it with the right accompaniments can elevate your meal to a truly memorable occasion. Beyond the recommended chimichurri sauce and creamy mashed potatoes, consider these delicious options: a fresh, crisp garden salad with a light vinaigrette offers a refreshing contrast. Roasted asparagus, grilled corn on the cob, or sautéed green beans with garlic are fantastic vegetable choices. For a heartier side, consider a rich mushroom risotto or a baked sweet potato. Don’t forget a crusty bread to sop up any flavorful juices! The versatility of tri tip means it pairs beautifully with both classic and adventurous sides, making it perfect for any gathering.
More Delicious Sous Vide Recipes
If you’re now hooked on the magic of sous vide cooking, you’re in luck! There’s a world of culinary possibilities waiting. Here are some more incredible sous vide recipes to inspire your next meal:
- Sous Vide Chipotle Apple Pork Loin
- Rosemary Garlic Sous Vide Steak
- Sous Vide Egg Bites
- Korean BBQ Short Ribs
- Sous Vide Sliders
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Sous Vide Tri Tip
Ingredients
- 3 lb tri tip steak
- 2 tbsp steak seasoning
- 2 tbsp butter
- 4 sprigs fresh rosemary
- 4 cloves garlic, crushed
Instructions
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Fill a large pot with water. Attach a sous vide stick to the pot and set the heat to 129°F, for medium rare (for other temperatures, see the temperature chart in the notes below).
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Place a tri tip steak in a ziplock bag or vacuum seal bag.
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Season the steak with steak seasoning, then add pats of butter, fresh rosemary sprigs and crushed garlic cloves to the bag.
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Use a vacuum sealer to seal the bag shut or use the water displacement method to seal the bag.
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To use the water displacement method, simply place the bag with the steak in it almost all of the way under the water, leaving just about an inch of the top of the bag open. The water will press out all of the air around the food in the bag, you can then seal the bag closed.
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Once the steak is sealed in the bag with the herbs and seasonings, place it in the sous vide water bath for 6 hours.
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After 6 hours, remove the tri tip steak from the bag and discard the fresh rosemary sprigs.
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Heat a grill or grill pan on the stove over high heat.
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Sear the tri tip on each side for 30-60 seconds.
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Season lightly with salt and pepper while the steak is searing.
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Remove the tri tip from the heat, cover with foil and let rest for 10 minutes before slicing.
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When slicing the tri tip, you’ll notice that the grains run in different directions on the tri tip. Slice the long triangular tip from the other end of the tri tip where the grains intersect, then slice each piece of the tri tip against the grain.
Notes
- Temperature chart:
- For Rare: Set Sous Vide at 120-128°F
- For Medium Rare: Set Sous Vide at 129-134°F
- For Medium: Set Sous Vide at 135-144°F
- For Medium Well: Set Sous Vide at 145-155°F
- For Well Done: Set Sous Vide at 156-162°F