I received a nice tri-tip roast months ago and finally got around to cooking it. The range of recommended hours for sous vide was wild, running from two hours to 24. I elected to go with nine hours at 130 degrees and was delighted with the results. I first defrosted the meat overnight and the next morning liberally applied salt and pepper. In the meantime I made a mango-red pepper salsa and as the end of the cooking time got nearer, I made a batch of bear wide sauce. Once done, I took the steak out to the grill and blasted it with my flamethrower. Got rave reviews! The meat came out as tender as a filet mignon.