Ahoy, meat lovers! Ever wanted to embark on a culinary adventure and feel the west coast vibes from your kitchen? I've got the perfect recipe for you. Say hello to the incredible wagyu tri-tip sous vide roast. Having been around the world, nothing feels more like home to me in Orange County than the rich flavor of this steak. Let’s dive in!
1 - Why You Will Love This Recipe
In our busy lives, it's easy to fall into the rut of using the same old recipes. This Wagyu tri-tip offers a change of pace - exceptional flavor, juicy texture, and that sous vide tenderness that melts in your mouth. Not to mention the smoky sear we finish it with! It's a special event in every bite.
2 - The Best Cut of Meat For This Recipe
- Recommended Cut For This Recipe
Tri-tip roast, part of the bottom sirloin, is a staple of central California cuisine, and for good reason. This triangular shape steak is not only a great cut but also offers an exceptional flavor profile. For those wanting the crème de la crème, Snake River Farms offers an exquisite American Wagyu tri-tip that echoes superior genetics, a low-stress environment, and excellent marbling. For my local buddies in Orange County, checking out high-end butchers will be fruitful, but online meat enthusiasts can simply call Snake River Farms for their fix!
- Other Cuts You Can Use With This Recipe
- Picanha Roast: Famous in Brazilian churrasco, this top sirloin cap roast has a fat cap that melts beautifully as it cooks, delivering juicy, tender bites.
- Sirloin Roast: This versatile and lean cut, when cooked with care, packs both flavor and tenderness, making it a great option for our recipe.
- Chuck Roast: A bit heartier but incredibly flavorful, the Chuck roast offers a rich beefy taste, and when cooked slowly, achieves a melt-in-your-mouth texture perfect for our culinary adventure.
- Using Wagyu Beef, Grass-fed Beef, or Dry Aged Beef
Wagyu stands out with its unparalleled marbling, ensuring every bite brims with flavor. When cooking Wagyu, make sure you don't overcook it. Its unique fats render beautifully, especially at a medium-rare level, enhancing its buttery texture and rich taste.
This option brings forth a distinct flavor profile due to the cattle's natural diet. While it guarantees a leaner cut, the taste is earthier and often more pronounced. It's essential to keep in mind that grass-fed beef might cook slightly faster than its grain-fed counterpart because of its lower fat content.
Dry Aged Beef:
Aging beef concentrates and saturates its flavors. The process of dry aging not only intensifies the beefy essence but also breaks down the muscle tissue, making it supremely tender. However, the outer layer, which becomes hard and moldy, needs removal before cooking. When working with dry-aged beef, the deep, nutty, and often umami-rich flavors mean you can opt for simpler seasonings, letting the meat's unique character shine.
3 - Tools Needed
- Sous Vide Precision Cooker and Container
This dynamic duo is key for achieving that perfect, even, and tender texture throughout your Wagyu tri-tip. The precision cooker ensures accurate temperature control, while the container holds the water, allowing for an optimal sous vide cooking environment.
- Grill and Smoker
Whether you're aiming for a smoky finish or a crisp sear, a good grill and smoker are indispensable. They not only impart that irresistible charred flavor but also give your steak an authentic, BBQ touch.
- Cast Iron Pan
For those who prefer searing indoors or want that crunchy crust on their steak, a scorching hot cast iron pan does the trick. Its excellent heat retention guarantees a golden sear, locking in the steak's juices and flavors.
4 - Seasoning
- Using a Marinade
Marinades penetrate meat, adding moisture and flavor. Pros? Enhanced taste. Cons? Might overpower the meat’s natural flavor. For Wagyu tri-tip, a mix of soy sauce, olive oil, minced garlic, and rosemary does wonders.
- Using a Rub
Dry rubs form a delightful crust on the steak. With the dry rub detailed in our recipe, you get a direct heat flavor burst. Pros? Quick and packed flavor. Cons? Can sometimes become too salty or spicy if overused.
- Other Seasoning Options
Consider a red wine reduction or even a simple call of kosher salt and black pepper. Simplicity can sometimes lead to the most amazing flavor profiles.
5 - Cooking Methods
- Smoking It Up
- Pros: Smoking infuses your steak with an intense, smoky flavor, especially beneficial for larger cuts where the smokiness permeates deep into the meat.
- Cons: The smoking process tends to be lengthier and demands your constant vigilance to ensure the meat doesn't overcook or dry out.
- How to Adapt: When using the smoker for this recipe, make sure to set your grill temperature a bit lower than usual. This slower, low-heat method allows the steak to absorb all those rich, smoky flavors without rushing the cook.
- Oven Magic
- Pros: The oven offers the advantage of even cooking throughout the meat, and you don't have to hover around it – just set and forget (for a while)!
- Cons: While convenient, oven cooking might not give you that authentic smoky flavor characteristic of grilling or smoking.
- How to Adapt: Before you pop your steak into the oven, preheat it to 350°F. Depending on the thickness of your steak, you might need to adjust the cooking time. Keep an eye on it, and consider using a meat thermometer to nail the perfect doneness.
- Searing with a Cast Iron Pan
- Pros: The cast iron pan, with its ability to retain high heat, ensures a crispy, golden crust on your steak, sealing in those delightful juices.
- Cons: Its high-heat prowess can be a double-edged sword; if you're not attentive, you can easily overcook your steak.
- How to Adapt: Before placing your steak on the pan, make sure it's blazing hot. You'll know it's ready when a droplet of water sizzles and evaporates instantly. For the perfect sear, cook your steak for just a few minutes on each side. This method is especially great if you've first done the sous vide method and just want that final crispy touch.
6 - Cooking Tips
- Slather on Some Mayo Before Searing
Applying a thin layer of mayo to your tri-tip acts as a secret weapon for achieving that enviable golden-brown crust. The mayo's fats break down, creating a surface that crisps up beautifully when exposed to high heat. Plus, it adds an extra layer of flavor without overpowering the meat's natural taste. For the best results, spread a light, even coat and then get searing!
- Harness the Power of a Thermometer
Don't leave the doneness of your steak to guesswork. Use a meat thermometer to ensure precision every time you cook. For that perfect medium-rare finish, aim for an internal temperature between 130°-135°F. Insert the thermometer into the thickest part of the steak, avoiding any fat, for the most accurate reading.
- Master the Art of Cutting the Wagyu Tri-Tip
The way you slice your steak plays a crucial role in the dining experience. Always cut against the grain – this means you'll be cutting through the muscle fibers, making each bite effortlessly tender. If you're unsure of the grain direction, look for the parallel lines of muscle fiber running down the meat and slice perpendicular to them. Your taste buds (and your guests') will thank you!
7 - Storage Instructions
- In the Fridge
Wrap the cooked steak in aluminum foil or place it in an airtight container. Store for up to 4 days.
- In the Freezer
Store in a vacuum-sealed bag. The steak can last up to 3 months.
- The Best Way to Reheat
Thaw, then reheat in the oven at 300°F for about 15 minutes. Ensure it's covered to avoid drying out.
8 - Side Dishes
These crispy-on-the-outside, soft-on-the-inside spuds bring out the richness of the Wagyu. Toss some baby potatoes in olive oil, minced garlic, rosemary, salt, and pepper. Roast them until golden, and you've got a side dish that complements the beef beautifully.
Lightly seasoned and charred, grilled asparagus adds a fresh, slightly crunchy counterpart to the tender steak. Drizzle the asparagus with a touch of olive oil, sprinkle some sea salt, and grill them briefly until they have a nice char but retain their snap.
The tang and creaminess of blue cheese balance the umami of Wagyu. Toss mixed greens, cherry tomatoes, red onions, and crumbled blue cheese in a light vinaigrette. The salad's refreshing notes will cleanse the palate, making every bite of the steak as delightful as the first.
Final Take Away
Diving into the world of Wagyu Tri-Tip is more than just cooking; it's an experience. By embracing the unique cooking methods and pairing tips I've shared, you're not only preparing a meal but crafting an unforgettable culinary journey. Remember, whether you're a seasoned chef or trying this for the first time, it's all about the passion and the adventure that comes with every bite. So fire up that grill, gather your loved ones, and let's make some unforgettable memories around the table!
- 1 Sous vide immersion circulator and water bath container
- 1 Grill
- 2.5 lb tri tip Wagyu Beef from Snake River Farms
For the Dry Rub:
- 1.5 teaspoon Diamond Crystal Kosher Salt (roughly ½ to ¾ teaspoon per pound of meat)
- 1.5 teaspoon black pepper ½ to ¾ teaspoon of salt per pound of meat
For the Sous Vide Seasoning:
- 2 tablespoon butter (spread evenly on both sides)
- 4 units garlic cloves crushed and minced)
- 2 sprigs thyme 1 sprig on each side of the bag
- 2 sprigs rosemary 1 sprig on each side of the bag
For the Sear:
- 1 tablespoon olive oil (and maybe a bit more, depending on your preference)
- ½ teaspoon smoked salt or to taste
- Begin by laying out your tri-tip steak on a cutting board.
- Carefully trim away any excess fat and make sure to remove any silver skin.
- Evenly sprinkle both sides with kosher salt and black pepper.
- Place the steak on a wire rack and let it rest, uncovered, in your refrigerator for at least 4 hours – overnight if you can.
Prepping for the Sous Vide:
- Set up your sous vide precision cooker to 129°F. This setting aims for a tender texture and a perfect medium-rare finish, with an internal temperature ranging between 130°-135°F.- For rare lovers: Aim for 120 to 125 degrees F.- For medium fans: Adjust to 140 to 145 degrees F.If you like your meat more firm, I recommend lowering the cooking time to a minimum of 12 hours.
- Next, place your tri-tip in a vacuum-sealed bag. Add the garlic, thyme, and rosemary sprigs on both sides of the meat.
- Vacuum seal the meat, ensuring you extract as much air as possible for an optimal sous vide experience.
The Sous Vide Experience:
- Submerge the sealed bag in the water bath and let the magic happen.
- Once you achieve the desired internal temperature, consider placing the bag in an ice bath for about 20-30 minutes. This stabilizes the meat temperature, preparing it for searing.
Searing the Wagyu:
- Fire up your grill to high heat, or if you're using charcoal, aim for a full chimney. Organize the coals for direct heat.
- After your ice bath session, take the steak out of the bag and discard the herbs and garlic. Make sure to pat it dry and brush with olive oil all over.
- For an added touch of flavor, consider a quick rinse and a fresh sprinkle of salt and pepper.
- Brush your grill or cast iron pan with some olive oil and place your tri-tip on it.
- Engage in direct grilling, turning the steak occasionally for an even sear, while absorbing that smoky flavor. Remember to keep an eye on the internal temperature.
- For an extra touch, brush on some more olive oil during the searing process.
- Once seared to perfection, move the steak to a cutting board.
- Add a touch of butter for that buttery texture we all love.
- Let it rest for about 5 minutes, then sprinkle with salt and slice.
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.