Description
Sous vide tri tip roast delivers unbeatable tenderness and flavor. With precise temp and time control, this method guarantees perfect results every time.
Ingredients
Scale
- 1 tri tip roast (2–3 lbs)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- Optional: Chimichurri sauce for serving
Instructions
- Season the tri tip with salt, pepper, and garlic powder.
- Vacuum seal the roast or use the water displacement method in a zip-top bag.
- Set your sous vide bath to 129°F for medium rare.
- Place sealed roast into the bath and cook for 6 to 8 hours.
- Remove from bag, pat dry thoroughly.
- Sear on high heat (grill or cast iron) for 1–2 mins per side.
- Let rest 10 minutes, then slice against the grain and serve.
Notes
- Searing after sous vide provides the best flavor.
- Slicing against the grain is essential for tenderness.
- Use a meat thermometer to verify internal temp if unsure.
- Prep Time: 10 mins
- Cook Time: 6-8
- Category: Main Dish
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 38
- Cholesterol: 110mg
Keywords: sous vide tri tip roast, tri tip, beef roast, sous vide beef