Sous Vide Tri-Tip

i absolutely love the sous vide method of cooking — especially for red meat. the tri-tip cut can be difficult to grill since it’s got different thicknesses from end to end. some parts will be perfect, some will still be under temp… it’s stressful.

sous vide to the rescue!


  • 1 lb Tri-tip
  • Olive oil
  • 4 to 6 cloves of garlic (smashed)
  • 2 to 3 stalks of rosemary (optional)
  • Salt and pepper
  • 1 tbsp butter


Sous Vide

  1. Prepare your sous vide setup (I have an anova precision cooker and a cambro container)
  2. Set your sous vide to 130°F
  3. Place the meat in a prep bowl and cover with some oil
  4. Generously season with salt and pepper
  5. Throw garlic and rosemary into bag
  6. Seal bag using the water displacement method and place bag into water bath when it’s ready
  7. Timing will vary, depending on thickness, but it should take roughly 2-3 hours
  8. When it’s done swimming, remove the bag from the bath and remove the meat from the bag (save the garlic and rosemary)
  9. Pat the meat dry — this is important for a good sear


  1. Get a cast iron pan RIPPIN’ HOT (i prefer to do this outside with my grill’s side burner)
  2. Add butter to cast iron and wait for it to fully melt
  3. Place meat in pan along with the garlic and rosemary
    • The meat is fully cooked already so all you’re doing now is searing for some great color
  4. Flip meat on all sides, searing about 1-2 minutes each side (just look for the color)
    • You could be cool here and do the “spoon butter over meat” trick that all the chefs do
  5. Remove from pan and let rest for 5-10 minutes (or you’ll lose all the juice)
  6. Cut thin slices against the grain for tender bites
  7. Boomski
i placed a probe thermometer as an experiment to make sure it got to temp
perfect doneness

Sous vide tri-tip

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