Sous Vide Tri Tip Steak is a mouthwatering recipe that is easy enough to make for a quick weeknight dinner and more interestingly it is grand enough to serve and please a whole gathering. Sous Vide Steak is covered in a very delicious, creamy cilantro sauce, this grilled or cast-iron finished steak recipe has become my go to when I’m craving a savory, restaurant-quality meal.
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How to make Sous Vide Tri Tip Steak with Sous Vide Cooker 1000W
Step 1. Preheat sous vide machine to 130ºF. While the sous vide bath preheats, season tri-tip with garlic, crushed red pepper flakes, salt and pepper.
Step 2. Vacuum-seal tri-tip in a flat layer and drop the closed bag in the sous vide bath at 130ºF for 2 hours.
Step 3. While the tri tip cooks in the water bath, make the cilantro sauce. Add garlic and olive oil to a pan on medium heat. Cook for 30-60 seconds, stirring regularly until garlic is roasted. Pull from heat when it is luminous and before it turns brown.
Next, add sour cream, chopped cilantro, roasted garlic olive oil, lime zest, lime juice and spices to a small blender. Blend about 10-20 seconds until smoothly combined.
Chill in the fridge until ready to serve.
Step 4. When tri tip is done cooking, set up an ice bath by adding ice and cold water to a large bowl. Remove tri-tip from the hot sous vide water and shock it in the ice bath for 5-10 minutes.
1. Burn finish sous vide tri tip in a cast iron skillet.
As a first option to finish it you have to heat a large cast iron skillet to medium-high and add olive oil. Burn one side of the tri tip about 30 to 60 seconds, turning regularly to brown each side. Remove from heat when a brown crust forms on each side, including the edges of it.
Finish Option 2. Grill sous vide tri tip after checking the temperature with Sous Vide Cooker 1000W, IPX7
After that you have to brush olive oil on the outside of the cooked sous vide tri tip. Heat the grill to high heat, 500 degrees was the temperature for this recipe. Once the grill is hot, add sous vide and grill with the cover closed, until grill marks appear. Flip and repeat. You can quickly grill on each side again, to get criss-cross grill marks.
Step 6. Transfer finished sous vide tri tip to a cutting board and rest for at least 10 minutes before slicing and then Serve with sauce.
Below is another recipe that is also simpler and easy to follow as described above.
Ingredients of Sous Vide Tri Tip Steak
Directions to make Sous Vide Tri Tip Steak
Step 1: Firstly, before anything you need to heat a large pot of water until it registers 134° on a digital analysis. Season the roast generously with salt and pepper and then rub it all over with the thyme and garlic and transfer to a large freezer bag. After that Add the butter and seal all but 1 corner. Gradually lower into a large bowl of water until nearly all of the air is pressed out, then seal.
Step 2: In this step add the bag with the roast to the pot and cook at 134° until unless an instant-read thermometer inserted registers 130°, about 1 hour and 45 minutes, reseal the bag using the same procedure as describe above, if it is necessary. You must focus on to adjust the heat as needed to maintain the water temperature.
Step 3: Now Transfer the roast to a cutting board and let it rest for 5 minutes. Scrape off and discard the thyme and garlic.
Step 4: In this last step light, a grill or preheat a skillet. Pat the roast that is dry with paper towels, then brush with oil and season lightly with salt and pepper. Cook the roast over very high heat, turning once, until nicely browned all over, 5 to 7 minutes. After that return the roast again to the cutting board and let it rest for another 10 minutes. After that you are good to go to Thinly slice the meat against the grain and serve.
Tri Tip Time and Temperature: After lots of experimentation we went through, we’ve found that cooking the tri tip roast at 131F for 6 hours is the perfect combination. Leaving the tri tip in for 6 hours breaks down the connective tissue (collagen), which will result into an extremely tender steak. Also, cooking them at a temperature of 131F is the sweet spot for that perfect edge to edge rosy color.
Best Way to Sear Beef After Sous Vide: This comes very important and tricky point as well about Sous vide tri tip is searing. It is the most critical step in the sous vide process. Getting a deep, rich sear can make your food look like it is Michelin star quality. And on the other hand failing to do so will make your dinner guests wonder why they let you cook again.
How long does it take to sous vide tri tip steak?
Your vacuum-sealed tri-tip steak should cook in a sous vide bath at 130 degrees F for 2 hours to reach a medium rare.
Does cooking steak with a sous vide make it tender?
Absolutely! Cooking the cut of beef for a longer period of time makes them more tender, plus the sous vide bath ensures the whole steak cooks evenly.
Should you sear the steak before cooking?
If you decide to marinate your steak overnight before cooking, searing the steak before vacuum sealing it can help to hold in the flavors. In this recipe, however, you will end up either searing to finish or grilling to finish, so if you do decide to sear before sous viding, don’t overdo it.
After diving deep and lots of experiments and going through with the number of recipes we have concluded some critical points that a person needs to keep in the mind for it.