Ingredients:

  • 2 to 3 pounds (900g to 1.4kg) tri tip roast, trimmed
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15g) kosher salt
  • 1 teaspoon (5g) black pepper
  • 1 tablespoon (15g) garlic powder
  • 1 tablespoon (15g) onion powder
  • 1 tablespoon (15g) smoked paprika
  • Optional: Fresh herbs (e.g., rosemary or thyme) for additional flavor
  • 2 tablespoons (30ml) butter for searing
  • Optional: Fresh herbs for garnish

Instructions:

  1. Trim any excess fat from the tri tip. Rub olive oil over the meat. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
  2. Place the seasoned tri tip in a resealable plastic bag or vacuum seal bag. Remove air from the bag using the water displacement method or a vacuum sealer.
  3. Preheat the sous vide circulator to 131°F (55°C) for medium-rare or adjust as desired. Submerge the bag in the water bath and cook for 12 to 24 hours, depending on your preferred tenderness.
  4. Once cooking is complete, remove the tri tip and discard the bag. Pat the meat dry with paper towels to promote browning. Heat a cast iron skillet over high heat and add butter. Sear the tri tip for 1-2 minutes on each side until a golden-brown crust forms.
  5. Allow the tri tip to rest for 10 minutes before slicing. Slice against the grain and serve with optional fresh herbs.