How to Make Sous Vide Tri-Tip Steak Recipe

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Sous Vide Tri Tip Steak: A Culinary Masterpiece

Sous vide, a French culinary technique that means “under vacuum,” is a revolutionary method for cooking meat to perfection. Immersed in a precisely controlled water bath, your tri tip steak is cooked evenly and gently, resulting in an unparalleled tenderness and flavor explosion.

The Science of Sous Vide

Sous vide eliminates the guesswork and potential pitfalls of traditional cooking methods. The water bath maintains a constant temperature, preventing overcooking or undercooking. This precision allows you to achieve your desired level of doneness with unwavering accuracy.

A Symphony of Flavors

Before embarking on your sous vide journey, season your tri tip steak with a blend of salt, pepper, and your favorite herbs or spices that pair beautifully with the rich, beefy flavor of the tri tip.

The Sous Vide Difference

With sous vide, you’ll experience a tri tip steak unlike any other. The meat will be incredibly tender, with a melt-in-your-mouth texture. The flavors will be deep and complex, with each bite revealing a symphony of seasonings.

Embrace the Sous Vide Revolution

Sous vide is not just a cooking technique; it’s an art form. It’s about understanding the science behind cooking and using it to create culinary masterpieces. With sous vide, you can transform even the most humble ingredients into extraordinary dishes.

So, embark on your sous vide journey today and discover the magic of perfectly cooked tri tip steak. Your taste buds will thank you.

Sous Vide Precision Cooker

YouTube Link: https://youtu.be/zB6vGs8oyo4

Ingredients

Serves 4 – 5

Beef (Tri Tip) – https://amzn.to/3sQaSYI
Olive Oil – https://amzn.to/47BNGNe
Pink Salt – https://amzn.to/46zQSau
Pepper – https://amzn.to/47y2uw8
Garlic Powder – https://amzn.to/47SX4M7
Worcestershire Sauce – https://amzn.to/47SIbZV

Steps

Prepare the tri tip beef. Pat dry with a paper towel
Coat with olive oil
Season with pink salt, pepper, garlic powder
Flip it and make sure the other side is seasoned as well
Apply Worcestershire sauce
Insert the tip of the probe thermometer (aim for the thickest part of the meat)
Put the meat in the Ziploc bag
Prepare the sous vide water bath
Put hot water in the water bath container
Place the Sous Vide Precision Cooker in the water bath
Set Sous Vide water bath temp to 129F / 54 C
Set for 2 hours or until inside temp reaches around 128F / 53C
Heat up the cast iron skillet
Once the internal temp of the meat reaches around 128F / 53C remove it from the water bath and transfer the meat to the resting rack, let it rest for 5 to 10 minutes
Use a paper towel to remove moisture
Once the skillet is nice and hot, sear the tri tip steak (cook for about 2 minutes each side)
Rest the meat for a few minutes
Slice it against the grain
Serve it