Are you looking for a tender, juicy and flavorful tri-tip? Sous vide might just be the perfect cooking method for you. Cooking tri tip sous vide involves sealing the tri tip in a vacuum bag and cooking it in a precisely controlled water bath at a low temperature for an extended period of time. This allows the tri tip to cook evenly and retain its natural juices, resulting in a mouthwatering and succulent steak. In this blog post, we’ll guide you through the steps to prepare and cook a tri tip sous vide, as well as provide some tips and tricks to help you achieve the perfect cook every time. So, grab your vacuum sealer, water bath, and let’s get started!
Tri Tip Temperature Chart Based On Desired Doneness
Rare: 129°F (54°C) to 134°F (57°C)
Medium-Rare: 135°F (57°C) to 144°F (62°C)
Medium: 145°F (63°C) to 154°F (68°C)
Medium-Well: 155°F (68°C) to 164°F (73°C)
Well-Done: 165°F (74°C) to 174°F (79°C)
Tri Tip Time Chart Based On Thickness
1 inch – 2 hrs
1.5 inch – 4 hrs
2 inch – 6 hrs
Ingredients
Equipment
Let’s Cook Tri Tip Using Sous Vide
Step 1 :
In this video, we will be showing you step one of four for cooking tri tip using sous vide. Sous vide is a cooking method that involves vacuum-sealing food in a plastic bag and cooking it in a precisely controlled water bath. The first step in preparing your tri tip for sous vide is to pat it dry using a paper towel to remove any excess moisture. Next, you will want to remove the fat cap by gently peeling it away using a knife, following the line of the fat as closely as possible. Once the fat cap is removed, you will want to rub salt only on the tri tip. This will help to season the meat and enhance its natural flavor. After seasoning the tri tip, you will want to leave it in the fridge overnight on a rack. This will help the meat to dry out and form a nice crust when it is seared later on. When you take the tri tip out of the fridge the next day, you will notice that the color is deep red now, which is a sign that it has been properly aged and is ready to cook. Finally, you will want to vacuum-seal the tri tip and put it in the sous vide water bath to cook. We will cover the next steps in the following videos, so be sure to stay tuned!
Step 2 :
In this video, we will be showing you step two of four for cooking tri tip using sous vide. But first, let’s take a break from the tri tip and learn how to make a delicious cream cheese spread! To make the cream cheese spread, you will need cream cheese, cilantro, Queso Fresco, and a teaspoon of Sriracha. Start by adding the cream cheese to a mixing bowl, followed by 1/4 cup of finely chopped cilantro and 1/4 cup of crumbled Queso Fresco. Next, add a teaspoon of Sriracha for a little bit of heat and mix everything together well until you get a consistent spread. This cream cheese spread is perfect for spreading on bagels, toast, or even as a dip for vegetables or crackers. It’s easy to make and adds a delicious twist to any meal. Now, back to our tri tip. In the next video, we will show you how to properly sear the meat to create a nice crust before cooking it sous vide. So stay tuned!
Step 3 :
In this video, we will be showing you step three of four for cooking tri tip using sous vide. But before we get to the tri tip, let’s take a quick break and learn how to make a delicious tomato jam to go with it! To make the tomato jam, start by dicing the outer side of tomatoes without the seeds. Zest two limes and squeeze their juice as well. Add a tablespoon of ginger, a cinnamon stick, some sliced jalapeno, a tablespoon of garlic, 2 cups of brown sugar, and a tablespoon of cumin. Mix everything together well in a pan at medium heat. Continuously stir the mixture for around 45 minutes until it reaches a jam-like consistency. The brown sugar will caramelize and give the jam a rich, sweet flavor, while the spices and jalapeno add a little bit of heat and complexity. This tomato jam is a perfect accompaniment to the tri tip we will be cooking sous vide. It’s sweet, tangy, and has a little bit of heat, which pairs perfectly with the rich and savory flavor of the tri tip. In the next video, we will show you how to cook the tri tip sous vide to achieve a perfectly cooked and tender result. So stay tuned!
Step 4 :
In this video, we will be showing you the final step of cooking tri tip using sous vide. We have already prepared the meat and made a delicious cream cheese spread and tomato jam to go with it. Now, it’s time to sear the meat and assemble our sandwich. Once the tri tip is out of the sous vide bath, take it out and pat it dry using a paper towel. Add your favorite seasoning and rub it on all sides. Heat a pan with a high smoke point oil like avocado oil and sear the meat, making sure to sear the edges too. This will create a nice crust on the meat, giving it a beautiful color and adding extra flavor. Once the meat is cooked to your desired doneness, remove it from the pan and let it rest for a few minutes. This will allow the juices to redistribute, making the meat more tender and juicy. Next, slice the tri tip across the direction in which the muscle fiber is running. This will give you tender slices that are easy to bite into. Take a toasted bun of your choice, spread cream cheese on one side and tomato jam on the other. Put the meat slices in the center and close the sandwich. And there you have it, a delicious tri tip sandwich with cream cheese spread and tomato jam! The sous vide method ensures that the meat is perfectly cooked and tender, while the cream cheese and tomato jam add a sweet and tangy flavor that complements the savory flavor of the meat. Enjoy!
Tri Tip Is Best When Cooked Sous Vide. Here Is Why
Tri tip is a triangular muscle that comes from the bottom sirloin of a beef carcass. Its unique shape and marbling make it a flavorful and versatile cut of meat. Tri tip is often used in traditional barbecue preparations like Santa Maria-style tri tip, but it also works well in a variety of other dishes.
One of the main advantages of cooking tri tip sous vide is that it allows for precise temperature control, which is essential for achieving the perfect level of doneness. By cooking tri tip at a low temperature for an extended period of time, the meat becomes tender and retains its natural juices, resulting in a melt-in-your-mouth texture and rich, beefy flavor. Additionally, sous vide cooking allows for easy customization of flavors by adding herbs, spices, and other aromatics to the vacuum-sealed bag, infusing the meat with additional depth of flavor.
Overall, cooking tri tip sous vide is a great way to elevate this already delicious cut of meat to new heights of flavor and tenderness. Whether you’re a seasoned sous vide enthusiast or just starting out, tri tip is a great cut to experiment with and perfect for any occasion.
Sides For A Tri Tip Dinner
There are many delicious side dishes that pair well with tri tip. Here are a few ideas:
- Grilled Vegetables – Tri tip pairs perfectly with grilled vegetables like zucchini, bell peppers, onions, and asparagus. Simply brush the veggies with some oil and seasoning, and grill them alongside the tri tip.
- Roasted Potatoes – Crispy roasted potatoes are a classic side dish for steak, and they work just as well with tri tip. Cut potatoes into bite-sized pieces, toss with oil and seasoning, and roast in the oven until golden brown.
- Creamed Spinach – This rich and decadent side dish is the perfect complement to a hearty tri tip. Sauté fresh spinach in butter and garlic, add cream, and simmer until the sauce is thick and creamy.
- Macaroni and Cheese – Who doesn’t love a good mac and cheese? This classic comfort food pairs perfectly with tri tip, and it’s easy to make from scratch.
- Grilled Corn on the Cob – Grilled corn on the cob is a summertime favorite that goes well with just about any grilled meat. Brush the corn with butter and seasonings, and grill until tender and slightly charred.
Preparing sides for tri tip is fairly simple. For grilled or roasted vegetables, simply season with salt and pepper, toss with oil, and cook until tender. For creamed spinach, sauté garlic in butter, add fresh spinach, and cook until wilted. Then, add cream and simmer until the sauce is thick and creamy. For mac and cheese, cook pasta according to package directions, then make a cheese sauce with butter, flour, milk, and shredded cheese. Mix the sauce with the cooked pasta, and bake until golden brown and bubbly. Finally, for grilled corn on the cob, brush the corn with butter and seasonings, and grill until tender and slightly charred.
Grilled Vegetables
Grilled vegetables make for a delicious and healthy side dish to serve with tri tip. Not only do they provide a colorful and flavorful addition to the meal, but they are also packed with vitamins and minerals. Here are some instructions on how to prepare grilled vegetables:
Ingredients:
- Assorted vegetables such as bell peppers, zucchini, eggplant, mushrooms, and onions
- Olive oil
- Salt and pepper
- Garlic powder (optional)
- Balsamic vinegar (optional)
Instructions:
- Preheat your grill to medium-high heat.
- Cut the vegetables into even-sized pieces, making sure they are not too small or too thin, as they can easily fall through the grates.
- Place the vegetables in a large bowl and toss with olive oil to coat lightly.
- Season with salt and pepper, and garlic powder if desired.
- Grill the vegetables over direct heat, turning occasionally, until they are tender and have grill marks on both sides.
- Remove the vegetables from the grill and place them on a serving platter.
- Drizzle with balsamic vinegar if desired and serve immediately.
Grilled vegetables are a great side dish for tri tip because they are light and refreshing, and provide a nice contrast to the richness of the meat. The smoky flavor and crispy texture of the vegetables complement the tender and juicy tri tip perfectly. Plus, they are easy to prepare and can be customized with different vegetables and seasonings to suit your taste preferences.
Roasted Potatoes
Roasted potatoes are a classic and delicious side dish that pair perfectly with tri tip. Here’s how to make them using the same oil used to sear the tri tip:
Ingredients:
- 2 lbs. potatoes, washed and diced into bite-size pieces
- 3 tbsp. high smoke point oil (such as avocado oil)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F.
- In a large bowl, toss the diced potatoes with the oil and season with salt and pepper.
- Spread the potatoes out in a single layer on a baking sheet lined with parchment paper.
- Roast the potatoes in the preheated oven for 30-35 minutes, flipping them once halfway through, until they are golden brown and crispy on the outside and tender on the inside.
- Once the potatoes are done, remove them from the oven and transfer them to a serving dish.
To use the same oil used to sear the tri tip, simply heat the oil in a skillet over medium-high heat until it shimmers. Once it’s hot, add the diced potatoes and sear them for 2-3 minutes on each side until they are golden brown and crispy.
Roasted potatoes are a great side dish for tri tip because they are hearty, filling, and complement the rich and savory flavors of the beef. The crispy texture and savory flavor of the potatoes also add a nice contrast to the tender and juicy tri tip.
Creamed Spinach
Creamed spinach is a classic side dish that pairs well with a variety of main courses, including tri tip. Here’s how to make it:
Ingredients:
- 1 pound fresh spinach leaves, washed and trimmed
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions:
- In a large pot or Dutch oven, bring salted water to a boil. Add the spinach and cook for 1-2 minutes, until wilted. Drain and rinse with cold water to stop the cooking process.
- In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook, whisking constantly, for 1-2 minutes, until the mixture turns golden brown.
- Slowly whisk in the milk and continue whisking until the mixture is smooth and thickened, about 3-4 minutes. Add the nutmeg, salt, and pepper to taste.
- Add the spinach to the sauce and stir to combine. Cook for 2-3 minutes, until the spinach is heated through and the flavors are well combined.
- Stir in the Parmesan cheese until melted and well combined.
Creamed spinach is a great side dish for tri tip because the richness of the cream and Parmesan cheese pairs well with the bold, beefy flavors of the tri tip. Additionally, spinach is a great source of iron, folate, and other important nutrients, making it a healthy choice to balance out a meal that includes a protein-rich main course like tri tip.
Grilled Corn On Cob
Grilled corn on the cob is a classic and delicious side dish that pairs perfectly with tri tip. Here’s how to make it:
Ingredients:
- 4 ears of corn, husks removed
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 2 tablespoons of butter
- 1 tablespoon of chopped fresh herbs (optional)
Instructions:
- Preheat grill to medium-high heat.
- Brush each ear of corn with olive oil and sprinkle with salt and pepper.
- Grill corn for about 8-10 minutes, rotating every 2-3 minutes, until kernels are charred and tender.
- Remove corn from grill and immediately spread with butter. Sprinkle with fresh herbs, if desired.
Grilled corn on the cob is a great side dish for tri tip because it adds a sweet and smoky flavor that complements the rich and savory flavors of the meat. Corn is also a good source of fiber, vitamins, and minerals. It contains antioxidants that can help protect against chronic diseases and improve overall health.
Tri Tip Meal Prep, Freeze, Reheat, Save Excess, Save Money
- Once the tri tip is fully cooled, remove it from the bag and pat it dry with paper towels.
- Place the tri tip in a resealable freezer bag or airtight container, and store it in the freezer until you’re ready to use it.
To reheat the frozen tri tip:
- Preheat your sous vide machine to the temperature you cooked the tri tip to.
- Place the frozen tri tip in a vacuum-sealed bag, and seal it using a vacuum sealer.
- Place the sealed tri tip in the preheated water bath, and cook it for about 45 minutes to 1 hour, depending on the thickness of the meat.
- Once the tri tip is reheated, remove it from the water bath, and pat it dry with paper towels.
- Sear the tri tip in a hot pan or on the grill for about 1-2 minutes per side to add some color and texture.
- Slice the tri tip against the grain, and serve it with your favorite sides.
By sous viding and freezing tri tip in advance, you can have a delicious and convenient protein source ready to go for your meal prep needs.
Conclusion
In conclusion, cooking tri tip using sous vide is a game changer in terms of achieving perfectly cooked and flavorful meat. With precise temperature control and extended cooking time, the tri tip becomes incredibly tender, juicy, and packed with rich flavors. Additionally, the ability to prepare it in advance and freeze for later use makes it a convenient option for meal prep or entertaining guests. So whether you’re a seasoned home cook or a beginner, give sous vide tri tip a try and take your steak game to the next level.
