Sous Vide Tri Tip
Sous Vide Tri Tip
via roambackup.md
Ingredients
- 2 to 3 lb tri tip
- — kosher salt and freshly ground black pepper
Equipment
- sous vide immersion circulator
- vacuum sealer
- cast iron skillet
About
Tri tip is hands down one of our favorite things to cook sous vide. This meat is delicious in any preparation style, but cooking it sous vide takes it to the next level.
Instructions
To Trim or Not to Trim
Tri tip can come with a fat cap up to 1/2 inch thick. If your fat cap is between 1/4 to 1/2 inch thick, trim it down to a thin layer. Cooking at 131 °F for 6 hours does not allow a thick fat cap to render all the way, leaving a rubbery fat layer.
Preheat sous vide immersion circulator to 131°F.
Trim the fat cap on 2 to 3 lb tri tip if desired, leaving a thin layer for flavor.
Season generously with kosher salt and freshly ground black pepper on all sides.
Place the tri tip in a vacuum bag and seal using a vacuum sealer or the water displacement method.
Cook in the water bath for 6 hours .
Remove from bag and pat dry. Sear in a hot cast iron skillet for 1 minute per side until well-browned.
Let rest for 5 minutes before slicing against the grain.
View Cooklang Source
---
title: Sous Vide Tri Tip
servings: 6
time: 6 hours 30 minutes
tags: [sous-vide, tri-tip, beef, steak]
cuisine: American
difficulty: easy
source: "roambackup.md"
description: "Sous Vide Tri Tip"
long_description: "Tri tip is hands down one of our favorite things to cook sous vide. This meat is delicious in any preparation style, but cooking it sous vide takes it to the next level."
---
== To Trim or Not to Trim ==
Tri tip can come with a fat cap up to 1/2 inch thick. If your fat cap is between 1/4 to 1/2 inch thick, trim it down to a thin layer. Cooking at 131°F for ~{6%hours} does not allow a thick fat cap to render all the way, leaving a rubbery fat layer.
Preheat #sous vide immersion circulator{} to 131°F.
Trim the fat cap on @tri tip{2 to 3%lb} if desired, leaving a thin layer for flavor.
Season generously with @kosher salt and freshly ground black pepper{} on all sides.
Place the tri tip in a vacuum bag and seal using a #vacuum sealer{} or the water displacement method.
Cook in the water bath for ~{6%hours}.
Remove from bag and pat dry. Sear in a hot #cast iron skillet{} for 1 minute per side until well-browned.
Let rest for ~{5%minutes} before slicing against the grain.