- 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
Fill and heat a large soup pot of hot water with a sous vide machine set to 126°F
Season roast liberally and rub the seasoning into the meat to coat
Rub seasoned roast lightly with olive oil
Partially seal roast into resealable plastic bag, leaving just one end of the seal open
Slowly lower the roast into the pot allowing the water to slowly push the air out of the bag
Seal the bag before lowering completely into the water
Clip the bag to the edge of the soup pot to keep it away from the sous vide machine
Cover the top of the soup pot with plastic around the sous vide to avoid evaporation
Cook for 12 hours
Remove bagged roast from the water and discard the plastic bag
Let rest for at least 5 minutes
Sear on a hot grill for 4-5 minutes per side
Slice thin to serve