Sous Vide Tri-Tip
Sous vide cooking, developed in the 1970s, ensures precise temperature control for perfect doneness. Tri-tip, popularized in California, benefits greatly from this method, resulting in tender and flavorful meat. With affordable sous vide equipment, home cooks now enjoy consistently excellent tri-tip.
- 2 lb tri-tip roast
- Kosher salt
- Freshly ground black pepper
- 2 tbsp thyme leaves
- 3 large garlic cloves minced
- 4 tbsp unsalted butter cubed
- olive oil extra virgin
Preheat Sous Vide to 131°F.
Generously season the roast with salt and pepper, then rub with thyme and garlic. Place the roast in a large, FoodSaver bag, add butter, and seal.
Add the bagged roast to the pot and cook at 131°F until desired time has been reached.
Remove bag from sous vide and remove roast from bag.
Pat the roast dry with paper towels, brush with oil, and lightly season with salt and pepper.
Preheat grill to high.
Cook over very high heat, turning once, until browned all over, 5 to 7 minutes.
Let the roast rest on the cutting board for another 10 minutes, then thinly slice against the grain and serve.