Trim tri tip to leave a modest fat cap on top. Ensure that you remove any silver skin.
Preheat a pot of water with the sous vide immersion circulator to the desired temperature.
Seal roast in a vacuum bag. You can also place the tri tip in a food storage bag and dip the bag in water to displace the air before sealing.
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.
Heat a large skillet on medium-high heat. Add two tablespoons of canola oil to coat the pan.
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.
Remove the tri tip and set it on a cutting board and cover it with foil. Leave it to rest for 10 minutes.
Slice tri tip into ¼ inch pieces, cutting against the grain.
Serve with your favorite side dishes.
Measure and mix dry spices in a small bowl.
Store extra in a small jar or food storage container. Keep sealed in a cool dry place.
What is tri tip?Tri tip is a triangular shaped cut from the tip of the sirloin. It is a lean piece of beef with a very reasonable price point. The low fat content makes it a choice for lean protein, but also makes it a little bit tricky to cook without drying it out. Temperature control is the key to success no matter what method you use to cook it. What Temperature is Best for a Tri tip in the Sous Vide?Cooking temperature is mostly about preference. Medium-rare to medium are ideal and that gives you a temperature range from 132° to 145°. After 140°, the moisture loss is much higher and while the roast will still be evenly cooked, you could still have a dry piece of meat. It is best to stay under 140°.It is also important to note that once you commit to cooking meat in the sous vide for over four hours, the temperature should be above 130° to prevent food-borne illness. Should I season meat before putting it in the sous vide?I don’t recommend seasoning or marinating most meats before they go into the sous vide. This is especially true for cuts that you plan to cook for several hours. The acids and salt will break down the outer layer of meat and change the texture for the worse. Salt in particular can leave the outside of a roast tasting like cured meat. Why do you cut meat against the grain?Cutting against the grain breaks the long muscle fibers in the meat. The short fibers are easier to chew and thus more tender and delicious.Expert Tips
Take an extra minute to inspect the fat cap on your tri tip. Leave the majority of the fat cap intact as it will render in the sous vide and make a juicy crisp crust after searing. Do remove any silver skill as it will not render and will be inedible no matter how long it is cooked.
Give your searing pan time to get hot.
Use a neutral oil with a high smoke point, like canola, to coat the searing pan. This will allow for quick browning without burning.
Let the tri tip rest a full 10 minutes before slicing. This will keep the juices from flowing out as you slice.
Look at the underside of the tri tip to identify the direction of the grain. You will see that tri tip grain goes in two directions. Every roast is a little different, so you will need to choose a cutting angle that allows you to stay against the grain the whole way through or you will need to cut part of the roast one way, and change directions when you reach the change in grain.