If you're looking for a delicious and easy sous vide tri tip recipe, look no further! This recipe is straightforward and yields perfectly cooked and flavorful tri tip every time. Smoking the tri tip after cooking sous vide gives it an extra depth of flavor that is sure to please everyone at your table. Give this recipe a try the next time you're looking for an impressive but simple meal.
1 - Why you will love this sous vide tri tip recipe
This sous vide tri tip recipe is loved for its simplicity and delicious results. The sous vide cooking method ensures that the tri tip is cooked evenly and perfectly every time, while the smoking process adds a delicious depth of flavor. This is a great recipe to impress your guests with, but it's easy enough to make on a weeknight too. Give it a try and see for yourself why this recipe is so popular!
2 - About the tri tip cut
Tri tip is a cut of beef that is taken from the bottom sirloin. It is a relatively lean cut of meat, but it is still packed with flavor. Tri tip is popular in many different cuisines, including American, Mexican, and Brazilian. It can be grilled, roasted, or smoked, and makes an excellent main course for any meal.
3 - Using wagyu tri tip for this recipe
If you're looking for an extra-special sous vide tri tip recipe, try buying a wagyu tri tip. Wagyu beef is a type of premium beef that is known for its intense flavor and marbled appearance. The higher fat content of wagyu beef means that it renders down beautifully when cooked sous vide, yielding an even more flavorful and tender final product. If you can get your hands on some wagyu beef, this sous vide tri tip recipe is definitely worth trying!
4 - Success tips for this sous vide tri tip recipe
- Trim excess fat:
Be sure to trim any excess fat from the tri tip before cooking. When cooking sous vide, it is important to remove any excess fat from the meat. This is because the fat will render during the cooking process and can cause the meat to become greasy. Trimming the fat before cooking will help to ensure that your tri tip is flavorful and not greasy.
- Vacuum seal:
Vacuum sealing is an important step in sous vide cooking. When the meat is cooked sous vide, it is placed in a vacuum-sealed bag and then cooked in a water bath at a low temperature. Vacuum sealing the meat before cooking helps to prevent any uneven cooking that can occur when air is present in the bag.
- Sear on high heat.
Searing the meat on high heat is important in order to get a nice crust on the outside. When searing, the goal is to create a Maillard reaction, which is a chemical reaction between the amino acids in the meat and the sugars in the surface of the meat. This reaction creates flavor compounds that give the meat a delicious flavor and aroma. In order to create this reaction, it is necessary to sear the meat on high heat. If the heat is too low, the Maillard reaction will not occur and the meat will not be as flavorful.
- Let your sous vide tri tip rest.
It is important to let the meat rest for at least 5 minutes after cooking before slicing. This is because the juices in the meat need time to redistribute. If you slice the meat immediately after cooking, the juices will run out and the meat will be dry. Allowing the meat to rest gives the juices a chance to redistribute throughout the meat, resulting in a juicier and more flavorful final product.
- Sprinkle with Guerande or Camargue sea salt before serving.
Guerande or Camargue sea salt is a type of salt that is harvested from the French coast. It has a distinctive flavor that is perfect for finishing this dish. The salt will add a nice flavor to the dish and help to bring out the flavors of the meat.
5 - Sous vide tri tip recipe
For the Rub:
- 1 tablespoon Diamond Crystal Kosher Salt
For the Sear:
- 2 teaspoon olive oil (or enough to brush entire cut and pan)
- Thyme, rosemary, and garlic for the sous vide cooking
- ½ teaspoon butter (Recommended: Black Truffle Butter)
- Unwrap, rinse meat, and pat dry with paper towels.
- On a cutting board, trim excess fat and remove silver skin.
- Sprinkle the kosher salt evenly on both sides of the cut and place on a wire rack.
- Leave uncovered in your refrigerator at least 4 hours or overnight.
Set up your Anova cooker
- Set the Anova cooker for 24 hours at 131°F. This recipe is set for a tender texture and a MEDIUM-RARE cook (130°-135°F). If you like your meat rare/well done, adjust the target temperature as well to taste: -Rare: 120 to 125 degrees F -Medium: 140 to 145 degrees F If you like your meat more firm, I recommend lowering the cooking time to a minimum of 12 hours.
- Vacuum seal your meat. Vacuum sealing is an important step in sous vide cooking, as it allows you to cook the meat evenly and without worry of it drying out. To vacuum seal your tri tip for this recipe, simply place the meat in a vacuum seal bag and use a vacuum sealer to remove all the air from the bag. You can also use a Ziploc bag with the air removed, but make sure that the bag is tightly sealed so that no air can get in. I recommend placing the meat in the bag, together with the thyme sprigs, fresh rosemary sprigs, and garlic (on both side of the cut). Seal the bag.
- Place the meat in the bath and wait until fully cooked.
- When the targeted temperature is reached, take the meat out and place in an ice bag for about 20-30 minutes (depending on thickness of the cut).
- Set up your grill following the manufacturer’s instructions for for direct grilling and preheat to high. If you are using a charcoal grill, use about a ¾ or full filled chimney. After about 10-15 minutes, rake the coals into a mound to build a hot fire.
- After 20-30 minutes, take the bag out of the ice bath, open and remove the meat, and discard the bag. With a paper towel, remove the thyme, the rosemary, and the garlic. Pat dry and brush with oil on all sides.
- If not done already, brush the grill or the cast iron pan with olive oil.
- Reverse searing: place tri tip on the grill, and sear it on direct flame for 5-10 minutes on each side or until desired bark. Keep the lid open and turn it every minute or so using tongs to make sure to not overcook the inside.
- Cook for 1 to 3 minutes on each side or until ideal bark/crust forms on all sides and internal temperature in the thickest point reaches: -120° to 125°F (rare) -130-135°F (Medium Rare)
- Brush with additional olive oil throughout the searing.
- Remove the meat from the grill / pan and place on a cutting board.
- Sprinkle meat with butter (I personally prefer and recommend using black truffle salt, but any butter works).
- Cover loosely for about 5 minutes.
- To taste, sprinkle lightly with Guerrande salt, and slice.
6 - Recommended side dishes for this sous vide tri tip recipe
- Grilled vegetables
Grilled vegetables are a great option for a side dish because they can be cooked at the same time as the meat, picking up some of the flavor from the grill.
A salad is always a good option as a side dish, and it pairs well with this recipe because it helps to lighten up the meal.
Roasted potatoes are another great option for a side dish, and they go well with this recipe because they are hearty and filling.
Baked beans are a classic side dish that goes well with many different recipes, and they pair well with this sous vide tri tip because they add another layer of flavor.
Corn on the cob is another great option for a side dish, and it goes well with this recipe because it is a classic summertime food.
Frequently Asked Questions
Sous vide is a cooking method that involves sealing food in a vacuum-sealed bag and then cooking it in a water bath at a precise temperature.
Sous vide cooking provides more consistent results than other methods, as well as ensuring that food retains its moisture and flavor.
To use a sous vide machine, simply place your food in a sealed bag and submerge it in the sous vide bath. The sous vide machine will circulate the water and maintain the temperature, so all you have to do is wait for the food to cook.
A sous vide bag is a specially designed bag that is used to cook food sous vide. These bags are made of durable material and have a sealable closure. To use a sous vide bag, simply place your food in the bag and seal it. Then, submerge the bag in the sous vide bath and let the food cook.u003cbr/u003eu003cbr/u003eIf you don't have a sous vide bag, you can use a regular plastic bag. To do this, simply place your food in the bag and seal it. Then, submerge the bag in the sous vide bath and let the food cook. Be sure to use a good quality plastic bag that won't leak. We recommend using a ziplock bag.
A sous vide vacuum sealer is a kitchen appliance that is used to seal food in sous vide bags. To use a sous vide vacuum sealer, simply place your food in the sous vide bag and insert the bag into the sealer. The sealer will remove the air from the bag and seal it.