Entrée: United States – Sous Vide Tri-Tip with Garlic and Herbs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 6 hrs

Total 6 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2-3 lb (900 g / 1.4 kg) tri-tip roast
3 cloves garlic, minced
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) fresh rosemary, chopped
1 tbsp (15 ml) fresh thyme, chopped
Salt and freshly ground black pepper to taste

Show original ingredient measurements

2-3 lb (900 g / 1.4 kg) tri-tip roast
3 cloves garlic, minced
2 tbsp (30 ml) olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and freshly ground black pepper to taste

Instructions

1. **Prepare the Tri-Tip**  
   - Season the tri-tip roast generously with salt, pepper, minced garlic, olive oil, rosemary, and thyme. Massage the seasonings into the meat on all sides to ensure even flavor distribution. 

2. **Sous Vide Process**  
   - Place the seasoned tri-tip in a vacuum-sealed bag or a resealable plastic bag and remove as much air as possible.  
   - Preheat the sous vide water bath to 130°F (54°C) for medium rare.
   - Submerge the bag in the water bath and cook for 6 hours for optimum tenderness.

3. **Finish with Searing**  
   - After cooking, remove the tri-tip from the bag and pat it dry with paper towels.
   - Heat a skillet or grill over high heat. Sear the tri-tip on each side for 1-2 minutes until a crust forms.
   - Let it rest for 5 minutes, then slice against the grain and serve.