Sous Vide Tri Tip
Set your exact target temperature and the meat cannot overcook. 132 degrees F for 3-4 hours, then a hard sear for the crust the water bath cannot deliver.
Sous vide tri tip offers extremely consistent, edge-to-edge doneness by cooking the meat in a precisely controlled water bath. Set the bath to your target temperature (for example, 132°F for medium-rare), seal the tri tip, and let it cook for 3–4 hours. Because the water never exceeds your chosen temperature, the meat cannot overcook as long as the bath remains stable.
The process is almost entirely hands-off: once the tri tip is in the bath, there’s no need to monitor a thermometer, adjust vents, or manage flare-ups. All of the active cooking happens at the end during the sear.
After sous vide, the tri tip will look gray and unappealing on the outside, so a hard sear is essential. Pat the meat dry, then sear it in a very hot cast iron skillet for 60–90 seconds per side, optionally with butter, garlic, and herbs. This creates a dark, flavorful crust that contrasts with the uniformly cooked interior.
Sous vide is especially useful if you’re new to cooking tri tip or worried about ruining an expensive cut. The controlled temperature and passive cook time make it a low-stress, highly forgiving method that delivers reliable results with minimal guesswork.
Ingredients
- 1 whole tri tip roast (2-3 lbs)
- Your preferred tri tip rub
- Vacuum seal bag or zip-lock bag
- Cast iron skillet
- High-smoke-point oil
- Optional: butter, garlic, fresh thyme for basting
Instructions
- 1
Season the tri tip with your rub. Vacuum seal it or use the water displacement method with a zip-lock bag.
The water displacement method works fine if you don't have a vacuum sealer. Submerge the zip-lock slowly in water, letting the pressure push the air out, then seal it right at the water line.
- 2
Set your water bath to 132 degrees F for medium-rare. Drop in the bag and cook for 3-4 hours. You can go up to 6 hours without negative effect.
132°F is the magic number for tri tip sous vide. It's lean, so you don't need the higher temps that fatty cuts like brisket require. The extended time tenderizes without overcooking because the temp never exceeds your target.
- 3
Remove from the bag and pat completely dry with paper towels. Any moisture on the surface will steam instead of sear.
This step makes or breaks sous vide tri tip. The meat comes out wet. If you don't dry it aggressively, you'll get a gray, steamed exterior instead of a brown crust. Paper towels, both sides, press firmly.
- 4
Get a cast iron skillet or grill grate as hot as possible. Sear for 60-90 seconds per side.
Speed matters here. The inside is already perfectly cooked - a long sear will overcook the outer ring. You want maximum heat for minimum time. Preheat the cast iron for 5 minutes on high.
- 5
Optional: add butter, crushed garlic, and fresh thyme to the skillet during the last 30 seconds and baste the tri tip.
The butter baste adds a restaurant-quality finish. Tilt the pan, spoon the foaming butter over the meat for 20-30 seconds. It adds flavor and helps the crust brown more evenly.
- 6
Rest for 5 minutes. Sous vide tri tip needs less rest because the internal temperature is already uniform. Slice and serve.
This is the most forgiving method on this site. You literally cannot overcook it as long as your water bath temp is right. If you're new to cooking tri tip, start here.