Sous Vide Tri Tip
Posted On 15 January 2023
I’ve always had a love-hate relationship with Tri Tip. I find it flavorful but hard to cook evenly. So I thought I’d try sous vide.
Sous Vide Tri Tip
An awesome way to cook tri tip to get it even throughout.
Servings: 10
Equipment
- 1 Sous Vide Immersion Cooker
Ingredients
- 3 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon cumin powder
- 1 teaspoon chipotle powder
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon red chili flakes (more or less to taste)
- 1 2-3 pound tri tip roast
Instructions
- Combine all the spices in a bowl and mix well.
- Prepare the tri tip by cutting off any excess fat or any silvercap.
- Rub the roast liberally with the spice mixture and place in a plastic bag suitable for sous vide cooking. Refrigerate for 12-24 hours.
- Set your sous vide cooker to 132-135°F and 6-8 hours.
- Remove all the air from the plastic bag and submerge.
- Cook for 6-8 hours as desired.
- Toward the end, fire up your grill.
- Remove the cooked tri tip from the bag and reserve the juices.
- Oil grill grates and cook tri tip on each side for 2-3 minutes.
- Remove and let rest 10 minutes before carving against the grain.
- Serve with the jus.
Sous Vide Cooker
If you’re curious, I use the Wancle Sous Vide Cooker — I know Anova seems to be the “go to” and a friend of mine really loves his — I just didn’t like how high the top sat above the rim: I’m a klutz and figure I would’ve hit that. Or it would’ve hit the bottom of my cabinets or kept me from being able to open a cabinet. So I went with this one. Works well. The “timer” is a bit off sometimes on a long cook — set it for 24 hours and it’ll chime well over 24 hours after it comes up to temp.
