If you’re looking to elevate your cooking repertoire with minimal effort, sous vide is your ticket to perfectly tender meat every time. The sous vide method transforms a simple tri tip into a succulent masterpiece, locking in juices and enhancing flavors like no other technique. Get ready to impress your family or guests with this foolproof recipe that brings restaurant-quality dining right to your home kitchen.
Steps
- Heat a large pot of water to 134°F using a digital thermometer. Season the tri-tip roast with salt and pepper, then rub it with thyme and minced garlic. Place it in a large resealable freezer bag, add cubed butter, and partially seal the bag.
- Submerge the bag in a bowl of water to remove excess air, then completely seal it. Place the bagged roast into the pot of water and cook until an instant-read thermometer reads 130°F in the thickest part, approximately 1 hour and 45 minutes. Adjust the heat to maintain the water temperature, resealing the bag if needed.
- Once cooked, transfer the roast to a cutting board and let it rest for 5 minutes. Remove and discard the thyme and garlic from the surface.
- Preheat a grill or skillet to high heat. Dry the roast with paper towels, brush it with olive oil, and season lightly with salt and pepper. Sear the roast on high heat, turning once, until it is well-browned on all sides, about 5 to 7 minutes. Allow the roast to rest for another 10 minutes before slicing thinly against the grain and serving.
Ingredients
- 1 (2-pound) tri-tip roast
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons thyme leaves
- 3 large garlic cloves, minced
- 4 tablespoons unsalted butter, cubed
- Extra-virgin olive oil, for brushing
FAQ
- What is the main technique used in this tri-tip steak recipe?
- The recipe employs a sous vide-style cooking method, where the tri-tip is cooked slowly in just-hot water to achieve a juicy and perfectly cooked steak without the need for specialized equipment.
- How do you maintain the water temperature while cooking the steak?
- It is important to maintain the water at 134°F, adjusting the pot’s placement and heat as needed. The temperature might fluctuate slightly, but as long as it stays close to the target, your steak will cook properly.
- What steps should be taken after the initial cooking process?
- After cooking in water, the steak is transferred to a cutting board to rest for 5 minutes. Then, it is seared on a grill or skillet until nicely browned, followed by another 10-minute resting period before slicing.
- How should the tri-tip be seasoned before cooking?
- The tri-tip is seasoned generously with salt and pepper, rubbed with thyme and minced garlic, and then placed in a resealable bag with cubed unsalted butter before cooking.
- What type of wine is suggested to pair with this dish?
- An earthy and structured Sangiovese wine is recommended to complement the flavors of the seared tri-tip steak.
Tips
- Maintain a Steady Temperature: To ensure the tri-tip cooks evenly, keep a close eye on the water temperature, aiming for 134°F. Adjust the heat and pot placement as needed to manage any fluctuations.
- Maximize Flavor: Generously season the tri-tip with salt, pepper, thyme, and garlic before sealing it in the bag. This will infuse the meat with robust flavors during the slow cooking process.
- Achieve Perfect Sear: After the sous vide step, ensure the roast is thoroughly dried with paper towels before searing. This helps achieve a beautiful, caramelized crust when grilled or pan-seared.
- Rest and Slice Properly: Allow the steak to rest for at least 10 minutes after searing to let the juices redistribute. For the best texture, slice the meat thinly against the grain before serving.
Equipment
- Style Tri-Tip Steak recipe that you might not normally have at home and may need to purchase:
- Digital probe thermometer or candy thermometer
- Large, BPA-free resealable freezer bags
- Instant-read thermometer
