Sous Vide Tri Tip Recipe MADE EASY

To Sous Vide a Tri Tip is a great way to infuse flavor and make sure the meat comes out tender everytime. This method of cooking can be used with other cuts of beef and products.

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THE RECIPE

Tri Tip: 2.5 lbs
Butter: 3 tbsps
Thyme: 2 sprigs
Rosemary: 2 sprigs
Garlic Cloves: 2 ea
Salt Kosher: to taste
Black Pepper: to taste

Season your tri tip with salt and pepper
Place into cryo-vac bag
Add 2 tbsp of butter, 1 sprig thyme, 1 sprig rosemary and garlic cloves to the bag
Vacuum seal
Place immersion circulator into pot or container of water
Add meat to water bath making sure its submerged
Set to desired temp and cook for 1 hour for ea inch of thickness on the meat. 1in = 1 hour/ 2in = 2 hours
Remove meat from water bath and bag
Sear on sauté pan, once both sides are seared, turn pan temp to low, add butter, garlic and herbs and baste for 1 min on ea side
Let meat rest for 20min and slice


Cooking Temps

128 and Below: Rare
129 – 134: Med Rare
135 – 140: Med
145 – 155: Med Well (possible jail time)
155 and Above (life in prison)

1 hour for ea inch of thickness on the meat. 1in = 1 hour/ 2in = 2 hours