Okay, so I’ve been wanting to try sous vide cooking for a while, and I finally took the plunge with a tri-tip roast. I’d heard it’s a great cut for this method, and man, were they right! Here’s how it all went down.
Getting Started
First, I grabbed a nice-looking tri-tip from the store – about 2.5 pounds, I think. I gave it a good rinse under cold water and patted it dry with some paper towels. You want it dry so the seasoning sticks well.
Seasoning That Bad Boy
Next up, the seasoning! I kept it pretty simple: a generous amount of salt, freshly cracked black pepper, and some garlic powder. I also threw in a little bit of onion powder because, why not? I rubbed that mixture all over the tri-tip, making sure to get every nook and cranny.
Sealing It Up
Now for the sous vide part! I used a vacuum sealer to bag up the tri-tip. If you don’t have a vacuum sealer, you can use the water displacement method with a zip-top bag. Just make sure to get as much air out as possible.
Into the Bath
I preheated my water bath to 135°F (about 57°C) – I was aiming for medium-rare. Once it was up to temp, I carefully lowered the bagged tri-tip into the water. I made sure it was fully submerged.
The Waiting Game
This is where the patience comes in. I let the tri-tip cook in the water bath for about 6 hours. Some folks go longer, some shorter – it depends on the size of your roast and how done you like it. I just set a timer and went about my day.
- You can do 2-3 hours,it all depends,I did longer this time,hah.
The Final Sear
After the 6 hours were up, I pulled the tri-tip out of the water bath. It doesn’t look super appetizing at this point, but don’t worry! I carefully removed it from the bag and patted it dry again.
I got a cast-iron skillet screaming hot on the stovetop with a little bit of oil. Then, I seared the tri-tip for about 1-2 minutes per side, just to get a nice crust. You could also use a grill for this.
Rest and Slice
Once it was seared to my liking, I took the tri-tip off the heat and let it rest on a cutting board for about 10 minutes. This is important! It lets the juices redistribute, so you don’t lose all that deliciousness when you slice it.
Finally, I sliced the tri-tip against the grain. And oh boy, was it good! Super tender, juicy, and flavorful. I served it up with some roasted veggies, and it was a total hit.
Honestly, sous vide tri-tip is a game-changer. It’s so easy, and the results are just amazing. I’m definitely going to be making this again!
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