Quick Recipe: Sous Vide Tri Tip

Sorry it's blurry. I need a new phone.
Tri tip roast is a southwestern staple, but it usually is made in the oven. Cooking it in a sous vide bath is a game-changer in terms of texture, and unlike everybody else on the internet, I'll just get to the point without telling you my life story. Here's what you need:


  • Trimmed tri-tip roast
  • Kosher salt
  • Fresh-ground black pepper
  • Thyme (fresh or dried)
  • Chopped garlic (I love the convenience of getting big jars of this at Sam's Club/Costco, but feel free to peel and chop fresh garlic if that's the way you roll)
Equipment:
The night before you're going to make this, prep your tri tip by seasoning with salt, pepper, thyme, and garlic - I haven't put amounts on there because it will depend on the size of the roast you are making, and it's one of those things where you can really do it by feel without screwing it up too badly. I would suggest throwing the seasoned roast into the freezer for a bit before sealing it in the vacuum bag, because this will keep the juices from getting sucked into your sealer and making a mess. Once it's bagged, let it sit overnight in the refrigerator. 

To cook, you'll want to set your circulator to 133 degrees F (that's 56 Celsius for people in countries that haven't left human footprints on the moon) and let your tri tip enjoy the hot tub for about 3 hours. Yes, this is within the "danger zone," which is why we don't want to let it go all day like that, but for solid cuts of meat like a tri tip roast, the risk isn't significant. Of course those with compromised immune systems, people who are in the family way, and other diners with particular sensitivity should tread with care. 

Once the bag comes out of the water bath, remove the roast and pat it dry with some paper towels, removing as much excess moisture as possible and getting rid of the majority of the remaining garlic - it has done its job, and if it comes along for the ride when we sear, it will just be some bitter-ass garlic. Get that cast iron screaming hot on the stove top (bonus points if you stuck it in a 500 degree oven to evenly preheat while you were taking the roast out of the bag) and give your roast a basting of olive oil (if you want to set off your smoke detector) or canola. 

Four minutes sear time per side is about right, and if you prefer a little more well-done roast, be sure to tilt it and do the edges too. Once it's seared, let it rest covered with some foil for about 10 minutes, then slice across the grain. The nice thing about sous vide (as opposed to traditional ways to cook tri tip) is that you end up with a much more tender result from this inexpensive, very lean, normally chewy cut of beef, and you can infuse all kinds of herbal flavors without turning them to ash in the oven. 

Give it a try and let me know what you think in the comments below...

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