Learn how to transform a cut of steak like tri-tip into a tender, perfectly cooked meal using sous vide. Sous vide tri-tip time and temperature chart included!
I’m so glad you found this recipe!
I can’t wait to be a part of your sous vide cooking today, and hopefully more to come!
I’ve been passionate about sous vide for almost a decade now. I take a different approach from other sous vide experts. While I love the science of sous vide, I want it to be an approachable cooking technique for everyone, and I don’t want you to sweat the details.
If you’re new to sous vide, make sure to read through this blog post or consider joining Sous Vide School.
I also have two sous vide cookbooks I think you’ll love: Everyday Sous Vide and Sous Vide Meal Prep.
Got questions?
Leave a comment and I’ll get right back to you!
Tri-tip is one of my favorite cuts to cook sous vide. The tri-tip cut has a decent amount of fat marbling without being overly fatty like a rib-eye and it just eats so well, especially when cooked to a perfect medium-rare.
Sous vide tri-tip steaks are great for a crowd or for a weeknight dinner, and either way I’ve got you covered to pull off a well-rounded meal with plenty of steak sides recipes. My favorite way to serve this steak is with Crispy Potatoes and Chimichurri.
Time and temperature
When cooking steaks that are leaner, I like to veer towards the rare side of the medium-rare spectrum.
My favorite time and temp is 129F/2 hours.
But it’s okay if you don’t like your steak exactly like I do! Here are some other times and temps to try when cooking sous vide tri-tip steaks.
| Result | Temp | Time |
|---|---|---|
| Rare | 124-128 degrees F | 1-3 hours |
| Medium-Rare | 129-133 degrees F | 1-3 hours |
| Medium | 134-138 degrees F | 1-4 hours |
| Medium-Well | 139-142 degrees F | 1-4 hours |
I like to keep my seasoning simple with steak: just kosher salt and freshly cracked black pepper. When I’m feelin’ fancy, I add in a few sprigs of rosemary!
How to get a great sear
If you have the forethought, especially if you’re using your oven to cook side dishes, preheat your cast iron skillet in the oven to get it hot hot hot!
I like to set a cast iron grill press on top of the steaks to get a thorough and even sear. Don’t go more than 30 seconds on each side.
Wondering what to serve with your tri tip steak? I’ve got some ideas for you. Steakhouse creamy horseradish sauce, spicy chimichurri or a classic bordelaise sauce elevate an already incredible steak.
Get the Recipe:
Sous Vide Tri-Tip Steak
Ingredients
- 2 tri-tip steaks, 6-8 oz each
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 4 fresh rosemary sprigs, optional
- 1 tbsp ghee
Instructions
- Preheat your water bath to 129°F using an immersion circulator for medium-rare. For a different doneness level, see the temperature guide in the blog post.
- Season the steak well with salt and pepper. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal.
- Add to preheated water bath and ensure it's completely covered. Cook for 1 to 3 hours.
- Remove the steaks from the bag and pat them completely dry with paper towels.
- When steak is done, heat a cast iron skillet over high heat. When smoking, add the ghee or butter to the skillet. Sear the steaks on each side until a deep brown crust has formed (30 seconds or less).
I did it in my Miele Combi steam oven for 3 hours in 129 degrees using suos vide special mode.
I used Montreal Steak Seasoning with 4 sprigs of rosemary fresh from my garden.
After I took out the steak, I followed another recipe’s recommendation to pat dry the steak before searing it on high heat in a cast iron pan, each side for about 90 seconds on abundance of butter.
When served, it is crispy outside and pinkish tender inside.
I had done it using water bath for longer hours and medium high heat for searing but this one turns out better, in terms of texture.
So glad to hear that!!
Anyone ever try searing first and then suos vide cooking a tri-tip?
It’s common! I like to sear afterwards because I like that crispy texture for steak but sear before with things like short ribs!
Absolutely wonderful. Used 15oz Sirloin Tip only 1/2″ thick and still turned out med rare after 2 hours @ 129F. Served with The Keg Extra Hot creamy horseradish, mashed potato and steamed broccoli. Delicious.
This sounds delicious!!!
Trying to find a lid for a sous vide container that fits the Imersa Elite. Any recommendations?
How thick do you slice the Tri Tip
This recipe is for steak, so I treat it just like a steak! For a tri-tip roast, it depends on how I’m serving. Usually pretty thin, 1/4-1/2 inch thick.