• 1 Tri-Tip roast 2-3 lbs
  • 2-3 tbsp Belly Rub Coffee Rub
  • 2 tbsp Olive oil

I’m a bit of a food equipment geek, I buy just about anything that I think would make my cooking life easier.  I also buy anything I can find that will make my cooking better.  I coveted a sous vide machine from the first time I saw one being used on a cooking show many years ago but back then, they were large units priced at a bit daunting almost $4000.  A couple years ago I bought mine (An Anova* unit) for $120 and this year I saw the same model for as low as $80 at the holidays.

For those of you not familiar, sous vide is a simple term which translated to English means “under vacuum”.  It is a method of cooking in a sealed plastic pouch in a circulating water bath kept at a constant low temperature to perfectly cook your food.  The air in the bag can be displaced either with a vacuum sealer or by closing a resealable plastic bag nearly all the way and slowly lowering it into the water bath slowly pushing out all the air before sealing.  I use my sous vide mostly for beef and pork where the perfect temperature really makes a big difference.  I allows me to cook meat for hours, tenderizing the entire time, to just under the temperature I like and then sear on my grill or in cast iron to get the good seared crust surface while keeping the meat the perfect temperature from edge to edge with a minimal gray ring like you get when grilling from a raw state.  

One of the most successful dishes I’ve cooked sous vide has been tri-tip roast.  I like my beef rare to medium rare depending on the leanness of the cut.  Tri-Tip is fairly lean so I cook these sous vide at the minimum safe temperature of 126F (rare) for 12 hours then sear on a very hot grill surface for a few minutes per side to get a lovely crust.  This makes for a great entree as is or is perfect for sandwiches topped with sauteed peppers and onions.  Here’s the recipe I use.

*This is not sponsored by Anova, it’s simply the unit I own

Step by Step Instructions

Step 1

Fill and heat a large soup pot of hot water with a sous vide machine set to 126°F

Step 2

Season roast liberally and rub the seasoning into the meat to coat

Step 3

Rub seasoned roast lightly with olive oil

Step 4

Partially seal roast into resealable plastic bag, leaving just one end of the seal open

Step 5

Slowly lower the roast into the pot allowing the water to slowly push the air out of the bag

Step 6

Seal the bag before lowering completely into the water

Step 7

Clip the bag to the edge of the soup pot to keep it away from the sous vide machine

Step 8

Cover the top of the soup pot with plastic around the sous vide to avoid evaporation

Step 9

Cook for 12 hours

Step 10

Remove bagged roast from the water and discard the plastic bag

Step 12

Let rest for at least 5 minutes

Step 11

Sear on a hot grill for 4-5 minutes per side

Step 12

Slice thin to serve

Belly Rub Buddha

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