Tri-tip is the 1.5-5 pounds of meat that comes from the bottom (“tip”) of the sirloin. Its name comes from its triangle shape and the fact that it is the at the very tip of the sirloin. It’s rich in meaty flavor and lower in fat than other cuts. Today we are going to demonstrate how to Sous Vide a Tri Tip, along with recommended time and temperature.
Tri tip dates back to early 19th century America, where it was a write-off and ground up to be used in hamburger meat. It wasn’t until the 1950s when Bob Schutz, the then-owner of Santa Maria Market, upon receiving an excess of hamburger meat, decided to prepare and eat it like a steak.
What does it taste like?
Tri-tip is a super flavorful cut of meat, has a nice steak like taste and tender chew. It does take well to marinades or dry rubs. One of my favorite rubs and marinades is below.
Tri Tip is one of my absolute favorite cuts of meat to sous vide. I make it once a week!
- Sous Vide Machine – our favorite right now is the Anova or the Joule.
- Container – not necessary, but nice to have for bigger cuts of meat. We recommend the Lipavi as it is large and sturdy. You can also use a pot.
- Vacuum sealer and bags, or a freezer Ziploc bag. You can find our favorite vacuum sealers here – 5 Best Sous Vide Vacuum Sealers (Reviews
Tri Tip Cooking Time and Temperature
Tri tip steak should cook in a sous vide bath for at least two hours; however, the longer it cooks, the more tender it will be. The temperature at which you cook your tri tip depends upon how well done you like your steak. To give the steak a seared effect you’ll need to pan sear it in a skillet (cast iron if you have one, we recommend the Lodge) or with a torch. You can find our best torch recommendations here 10 Best Sous Vide Torches (Reviews Updated 2021)
Here are temperature ranges by doneness:
- Rare: 122°F – 128°F
- Medium Rare: 129°F – 135°F
- Medium: 136°F – 145°F
- Medium Well: 146°F – 155°F
- Well Done: 156°F +
Sous Vide Tri Tip Recipe
- 2.5 lb Tri Tip Roast
- 6 Cloves Roasted Crushed Garlic
- 1 tbsp Kosher Salt
- 1 tspn Fresh Black Pepper
- 1/2 tspn Sugar
- 1 tbsp Dried or fresh parsley
- 1/4 cup Olive oil
- Set sous vide cooker to the desired temperature based on how well done you want the steak.
- In a small bowl, combine all the spices: garlic, seasoning salt, kosher salt, pepper, sugar, and parsley. 1 tablespoons of dried parsley is fine, you can use 2-3 tablespoons if you are using fresh parsley.
- Generously season both sides of the tri-tip with seasoning. Place the tri-tip in a zipper lock bag. Add the ¼ cup olive oil to the bag. Massage the meat to ensure it’s evenly covered with spices and oil.
- Add the zipper lock bag to the water bath using the water immersion method or vacuum sealer to remove all air. Sous vide for 2 hours.
- Remove and dry tri tip thoroughly. Rest for 10 minutes.
- Heat a cast-iron skillet over high heat, or prepare a torch. Sear steak until golden brown, about 1 minute per side.
- Slice each section of the tri tip against the grain. Serve alone or with your favorite sauce.
Just don’t forget to clean that cast iron thoroughly after searing! Cleaning Your Cast Iron with Chain Mail