The Best Sous Vide Tri-Tip Recipe with Time & Temp Chart

Tri-tip is a beefy, triangular cut from the bottom of the sirloin steak. While most recipes suggest roasting tri-tip in the oven, I prefer using sous vide, which extends the cooking time and requires just a few basic seasonings to keep the meat juicy and tender. Plus, it’s budget-friendly and perfect for a weeknight dinner - just toss it in a water bath before leaving for work, then pan-sear it to a nice brown when you return, and serve it with your favorite steak sides and Argentinian hot sauce for a delicious dinner. Now, let me guide you through my sous vide tri tip recipe, including the time and temperature chart that has never let me down.

Ingredients:

• 1 tri-tip roast, 2-3 lbs
• 1 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 4 sprigs of rosemary
• 2 garlic cloves, smashed

Equipment:

• Sous vide immersion circulator
• Sous vide container and lid
• Vacuum sealer and bag
• Cast iron skillet
• Tongs
• Paper towels
• Cutting board and sharp knife

Is Tri-Tip Suitable for Sous Vide Cooking?

The tri-tip roast, found in the sirloin section of the beef, is slightly triangular in shape and contains a lot of connective tissue, or collagen. It’s not the most tender steak since it’s relatively lean and can easily become dry or tough if overcooked, but it’s still more forgiving than the shoulder. Cooking tri-tip sous vide is my preferred method because the long, slow process breaks down muscle fibers, creating a buttery, tender texture that’s hard to replicate with traditional cooking techniques. This is why many fancy restaurant have been using it for years. Plus, it’s easy to operate and consistently delivers the rich flavor I want every time.

Sous Vide Tri-Tip Time & Temp Chart

This sous vide tri-tip time and temperature chart is the result of much experimentation in my kitchen. My favorite cooking temperature is 130°F (54°C) for 6 hours, which consistently gives me a perfect medium-rare result that is the sweet spot for tenderness and flavor. At this level of doneness, the tri-tip steak is so tender to be cut with a fork, but still maintains a perfect texture. If you prefer something less rare, don’t worry - I’ve also provided other doneness options as well:

Sous vide cooking offers a flexible approach to timing, but it’s best to avoid cooking for less than 3 hours. This duration is crucial for breaking down collagen and ensuring proper pasteurization. On the flip side, don’t leave your tri-tip roast in the water bath for more than 12 hours, as the texture will become too soft or too mushy.

How to Cook Tri-Tip Sous Vide?

Step 1: Preparation. Fill a container with enough water to fully submerge the tri-tip roast and insert your sous vide machine. Set the doneness you prefer according to the time and temp chart above and let it preheat. During this time, you can prepare your roast. If the tri-tip you bought has a thick cap of fat, it may not render down completely at the temperature and time I recommend, which could finally be chewy and rubbery. If you don’t like that, trim some of it off, but leaving a bit can add flavor to the meat.

Step 2: Season and Seal. In a small bowl, mix salt, black pepper, garlic powder, onion powder, and paprika, then rub the seasoning all over the roast. This is a large cut of meat, so don’t skimp. Next, place the seasoned roast into a vacuum seal bag, add two sprigs of fresh rosemary, and seal it with a vacuum sealer. If you don’t have one, you can submerge the bag slowly in water to expel the air, then seal the zipper before it gets fully submerged.

Step 3: Sous Vide Tri-Tip. Once the water bath is preheated, place the sealed bag into the water, making sure it is submerged completely, and not in contact with the circulator - clamping it may help. Cover the bath with the lid and let it cook. It’s essential to have a reliable sous vide machine like the INKBIRD ISV-101W to accurately maintain the water temperature. Otherwise, your cooking results might not turn out as expected.

Step 4: Sear. Remove the tri-tip roast from the bag and discard any juices, as they won’t work well for a sauce, then pat it dry with a paper towel. Heat your cast iron pan on high and add 1 tablespoon of olive oil, swirling it around to coat the surface. Add the tri-tip steak to the hot pan and sear for 1-2 minutes until the skin is a nice dark brown. Don’t forget to use tongs to brown the edges and ends. At the last minute, add a tablespoon of butter, smashed garlic cloves, and 2 sprigs of rosemary for extra flavor.

Step 5: Rest. Transfer the seared tri-tip to a cutting board and let it rest for 5-10 minutes. This will allow the meat juices to flow into every corner of the meat instead of escaping when you cut it.

How to Cut Sous Vide Tri-Tip Roast?

Tri-tip is a weird cut because its muscle fibers run in two different directions. If you cut it all one way, half of your slices will be tough. Always cutting against the grain is the only way to keep the steak as tender as possible. That’s why you need to learn to identify the grain of the meat.

When the tri-tip is raw, you can see long lines running parallel - that’s the grain. Once cooked, you may need to look closely or feel the meat to determine the grain’s direction. Find the point where the grain changes direction, and then cut the tri-tip along this seam into two or sometimes three sections. Then slice each section individually against the grain into 1/4 to 1/2-inch slices.

Can I Sous Vide Tri-Tip from Frozen?

Yes, that’s one of the fantastic conveniences of sous vide cooking. However, if you plan to sous vide tri-tip straight from frozen, it’s best to season and seal it before freezing. When you’re ready to cook, just add an extra 1.5 hours to your cooking time to account for thawing. For example, at my recommended 6 hours at 130°F (54°C), you’ll need to extend that to 7.5 hours when starting from frozen.