Tri-Tip Sous Vide is OUTSTANDING! Here’s my recipe and slicing directions.
Tim’s Sous Vide Tri-Tip recipe:
I use a typical size (2-2.5 lbs) Tri-Tip from Costco.
BBQ University rub: - Classic Santa Maria spice combo
1/2 tbl each salt and pepper
1 tbl garlic powder
1 tsp oregano (dried)
1 tsp thyme (dried)
Combine spices in bowl and stir; apply to TT and rub all over the meat. Insert meat into bag. Seal the bag using the water immersion technique or a vacuum sealer. Let sit in refrigerator for 60 mins.
Place in the water bath at 131F and set the timer for 5-6 hours. (I use 5 hours and it comes out GREAT) - This produces classic medium rare result.
Finishing:
DRY meat off well after removing from bag
Sear 50 secs /side on screaming HOT cast iron pan with a little avocado oil
After resting for a few minutes, cut the tri-tip in two pieces, because each section has a different grain pattern, to make slicing each section (Cross-Grain) easier. By cutting the meat cross-grain you eliminate a chewy result.
Here’s a YouTube video on how to cut the tri-tip in two for best results
Good luck and happy dining!