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Sous Vide Tri-Tip Steak
Tri-tip is one of the best cuts for sous vide. It's affordable, flavorful, and forgiving. Here's how to nail it every time.
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).
Notes
Butter can be substituted for ghee.
When cooking at less than 130 degrees F, never cook longer than 3 hours for safety.
Calories: 349kcal, Carbohydrates: 1g, Protein: 35g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 131mg, Sodium: 2414mg, Potassium: 553mg, Fiber: 0.3g, Sugar: 0.01g, Vitamin A: 5IU, Calcium: 48mg, Iron: 3mg
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