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seasoning tri tip steak to cook sous vide

Sous Vide Tri Tip Steak

Course Main Course

Ingredients
  

  • 1 tri tip steak
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp high heat neutral flavored oil

Instructions
 

  • Let the Tri Tip steak come up to room temperature, then pat the surface dry with paper towels. Rub the salt and pepper on the surface of the meat
  • Start the immersion circulator and bring it to 137 degrees F (for medium done), or two degrees above the desired internal temperature for the level of doneness you prefer. Seal the steak in a vacuum sealing package so that it is water-tight and will be protected from the immersion bath
  • Once the immersion circulator is at temperature, insert the probe of the thermometer into the meat through the sealed package. Use sous vide tape to seal around the probe so water can’t penetrate. Lower the package of steak into the water, making sure there is clearance on both sides and no part of the package touches the heating element
  • Cook the Tri Tip steak sous vide for about 75 to 90 minutes, depending on the thickness of the cut. Watch the thermometer or set an alarm so you know when it hits the 135 degrees F mark for medium done. Take the package out of the immersion circulator, then immediately put it in a bowl of ice water to chill it for at least 5 minutes, but no longer than 10 minutes
  • Heat your cast iron pan on the stove with a tablespoon of high-heat oil with a neutral flavor, such as avocado or peanut oil. Alternately, heat your grill to a 350-degree F level. Open the package holding the steak and place the meat on the pan or grill. Sear it for about three to five minutes on each side, or just until color and texture appear on the surface. Remove from the heat and slice and serve immediately

Notes

Don’t leave the steak chilling too long while waiting to begin reverse searing. You want to bring the temperature down enough to prevent any further cooking, but you don’t want it to actually get cold and therefore less pleasant to eat. There’s no need to let the steak rest with this method because it gets a rest between the sous vide cooking and the reverse searing that makes it ready to serve right away
*Photo by lewdd_33 licensed under CC BY-SA 2.0