Sous Vide Tri-tip

Experience the perfect fusion of precision cooking and smoky, fire-kissed flavor with our Sous Vide Tri-Tip. This recipe takes full advantage of the sous vide method, ensuring a perfectly tender and juicy tri-tip, which is then finished on a charcoal grill for that unbeatable, savory crust.

We start by seasoning the tri-tip simply but effectively, using just salt, pepper, and garlic to enhance the natural flavor of this flavorful cut of beef. The tri-tip is then sealed and submerged in the sous vide bath, where it slowly cooks at a precise temperature for six hours. This gentle cooking process breaks down the meat’s fibers, resulting in a tri-tip that’s incredibly tender and evenly cooked from edge to edge.

Once the sous vide process is complete, the tri-tip is quickly shocked in an ice water bath to halt the cooking and reduce the temperature. This step ensures that the tri-tip can be stored in the refrigerator until you’re ready to finish it on the grill, making it an ideal make-ahead option for any gathering.

When it’s time to serve, the tri-tip is brought to life once more with a thick coating of BBQ rub, adding a final layer of flavor and spice. It’s then seared over a hot charcoal grill, where the intense heat creates a beautiful crust on the outside, locking in the juices and enhancing the smoky, char-grilled essence. The combination of the sous vide’s precision and the grill’s raw power results in a tri-tip that’s both succulent and bursting with flavor.

Whether you’re hosting a barbecue or simply enjoying a weekend cookout, this Sous Vide Tri-Tip offers the best of both worlds—a dish that’s as tender and juicy as it is smoky and flavorful. Get ready to wow your guests with a steakhouse-quality tri-tip that’s perfectly cooked every time.

Ingredients

• 2.5 – 3.5lb tri-tip
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder

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Directions

Pat the tri-tip dry with paper towels. Generously season all sides of the tri-tip with kosher salt, freshly ground black pepper, and garlic powder. Rub the seasoning into the meat to ensure even coverage.


Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to 131°F (55°C) for medium-rare, or adjust according to your preferred level of doneness.


Place the seasoned tri-tip in a vacuum-sealable bag or a resealable freezer bag using the water displacement method. If using a vacuum sealer, seal the bag, ensuring there are no air pockets. If using a resealable bag, lower the bag into the water bath slowly until all air is out, then seal. Submerge the sealed tri-tip in the water bath, making sure it’s fully covered by water. Cook the tri-tip for 6 hours.


About 10 minutes before the sous vide process is complete, prepare an ice water bath in a large bowl or container. The bath should be cold enough to quickly chill the tri-tip and stop the cooking process.


After 6 hours, remove the tri-tip from the water bath. Immediately submerge the sealed tri-tip in the ice water bath to cool it down and stop the cooking process. Allow it to chill for 20 minutes and add more ice if needed.


Once cooled, remove the tri-tip from the ice water bath. You can either proceed to the searing step or refrigerate the tri-tip for up to 7 days until you’re ready to finish it on the grill.


When ready to sear, set up your charcoal grill for high, direct heat. Allow the grill to get very hot, with the coals glowing red and covered with white ash. You want the grill grates to be hot enough to create a good sear.


While the grill is heating, remove the tri-tip from the bag and pat it dry with paper towels. Generously coat all sides of the tri-tip with your preferred BBQ rub, pressing it into the meat to create a thick, flavorful crust.


Place the tri-tip directly over the hot coals. Sear each side for about 2 – 4 minutes, or until a deep, caramelized crust forms. Use tongs to turn the tri-tip, ensuring all sides are evenly seared.


Once the tri-tip is seared to your liking, remove it from the grill and let it rest for 5-10 minutes to allow the juices to redistribute. Slice the tri-tip against the grain into thin slices.

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Sous Vide Corned Beef Brisket

Sous vide what? So this is a highly controlled way of cooking that yields some very tasty results. It’s basically heating the water surrounding your food that is under pressure from vacuum sealing. Not only does this make food tender and juicy, it also keeps the flavor from steaming away. You will need some equipment such as a Sous Vide cooker and a cooking bin. You will also need a vacuum sealer and bags for best results. And for this cook you will need a lid for your cooking bin to keep the water from evaporating away. For this recipe you going to need a 2 to 4 pound corned beef flat. And, this will be a 48 hour cook so be prepared to make plans ahead of time and be sure you paid your electricity bill. Don’t let this long cook time prevent you from making this happen. Try this recipe at least once and you are likey to make this your go to St Patricks day corned beef meal.

Ingredients

• 2 – 4 pound Corned Beef Flat
• 3 Russet Potatoes
• 6 Carrots
• 1 Cabbage
• 1 Stick Butter

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Directions

Remove the corned beef from the packaging and wash off the red fluid. Next, dry the corned beef with paper towels. Apply the seasoning packet to both sides while patting the seasoning into the meat. Place the beef into a large vacuum seal bag and then seal it up with the vacuum sealer.


Place the vacuum sealed corned beef into the sous vide cooking container. Fill the container with water to the top level with the beef in the container. This will make sure you have the proper level of water in the container. Remove the beef then start the sous vide cooker with the temperature set at 140 F.


When the water reaches 140 F place the beef into the cooking container and set a timer for 48 hours. Near the 48 hour mark, you can start cooking the potatoes carrots and cabbage.


Peel then slice the carrots into small chunks. Next peel and slice the potatoes into small chunks. Melt a half stick of butter in a large cast iron skillet. Cook the carrots and potatoes for about 20 minutes or until browned.


Remove the browned outer leaves from the cabbage. Slice the cabbage in half then cut out the core from both halves. Place each half cut side down then slice the halves into strips. Melt a half stick of butter in a large cast iron skillet. Cook the cabbage for about 20 minutes or until browned.


Combine the carrots, potatoes, and cabbage together and keep them warm in the oven at 300 F while you work on the corned beef.


At 48 hours, remove the vacuum sealed corned beef from the water. Next cut open the vacuum seal bag and carefully remove the beef using heat gloves or tongs. Be careful not to spill any liquid from the bag and discard it in the sink. Dry the corned beef with paper towels.


Heat a skillet at medium high temp and add some avocado oil. When heated, lay the corned beef fat cap side down into the skillet and brown it for 2 minutes. Flip to the other side and brown for 2 minutes. Remove the beef and place it on a cutting board. Slice the beef against the grain and place the slices on top of the potato carrot cabbage mixture.

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Watch How To Make This Recipe