Sous Vide Tri Tip

Sliced medium rare tri tip roast on a wood cutting board garnished with a sprig of thyme and a small wood bowl of flaky salt.

5 from 1 vote

This sous vide tri tip roast is tender, juicy and perfectly cooked every single time. Finish it on the grill or in a searing hot cast iron skillet for the ultimate steak dinner.

Prep Time10

Cook Time6

Total Time6 10

Course: Main, Main Course, Mains

Cuisine: American

Servings:

Calories: 362kcal

Author: Jessica

Equipment

Ingredients

2 pound Tri-tip roast approximately
½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon avocado oil or other high heat oil

Instructions

Take the tri tip out of the refrigerator and let it sit on the counter for 30 minutes. If your roast has a thick fat cap, trim it down. While the roast is coming to room temp, set up the sous vide water bath and set the temperature to 131 degrees f for medium rare.
In a small bowl, make the rub by combining salt, pepper, garlic powder, onion powder, oregano and thyme. Rub the roast on all sides, using all of the seasoning. It will seem like a lot but this cut of meat needs a liberal amount of seasoning.
When the water bath comes to temperature, place the roast in a sous vide or zip top bag and vacuum seal or use the water displacement method to push out all the air. Make sure the bag is tightly sealed before fully submerging it into the water bath.
Cover the sous vide container to prevent evaporation and set the timer for 6 hours.
When the roast is done cooking, remove it from the bag and pat it dry with paper towels.
Sear the roast for 1-2 minutes per side on a hot oiled grill or cast iron skillet.
Let the meat rest for five minutes before slicing against the grain.

Notes

3-4 teaspoons of seasoning of your choice can be substituted for the rub.

Nutrition