Sous Vide Tri Tip Recipe
Tri Tip is a perfect cut for the Sous Vide, below is one of my favorite recipes!
- 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.