Delicious by Design
If you have ever struggled with cooking a tri tip then this recipe is for you. Cooked for eight hours and then perfectly seasoned and seared, this Sous Vide Tri Tip with Southwest Seasoning is the tender, delicious steak you’ve been looking for.
Prep Time: 20 Min
– 2.5 Lbs Tri Tip – 2 Tablespoon Canola Oil – 1 Teaspoon Granulated Garlic – 1 Teaspoon Granulated Onion – 1 Teaspoon Parsley dry – ½ Teaspoon Paprika – ½ Teaspoon California Chili Powder – ½ Teaspoon Ancho Chili Powder – 1 Teaspoon Salt – ½ Teaspoon Black Pepper
Cook Time: 8 HOurs
Trim tri tip to leave a modest fat cap on top. Ensure that you remove any silver skin.
– Preheat the sous vide – Seal roast in a vacuum bag. – Cook the sealed tri tip in the water bath for 6-8 hours.
Remove the cooked tri tip from the water bath. Take it out of the sealed bag and pat it dry.
Season it with southwest spices or your favorite spice blend.
Place the seasoned tri tip fat side down to sear the outside. Let cook for 2-3 minutes.
Then, turn the tri tip over and brown the back side for another 2-3 minutes.
– Leave it to rest for 10 minutes. – Slice tri tip into ¼ inch pieces, cutting against the grain.