A procedure for sous-vide tri-tip that is then grilled for maximization of both flavor and perfect doneness. Following the advice of JustOneCookbook.
- Set up your immersion circulator and begin heating the water to a temperature that is 2°F (1°C) higher than your preferred doneness temperature. 135°F (57°C) is a great water temp for medium-rare meat.
- Season your tri-tip generously.
- Place the tri-tip in a vacuum-sealing bag and seal it up. (If you don’t have a vacuum sealer, see the note, below.)
- Apply a piece of sous vide foam tape over the thickest part of the roast and insert a Waterproof Needle Probe through it and into the deepest part of the meat. Place the sealed meat in your sous vide bath.
- Attach the probe to a Chef Alarm and set the high-temp alarm for your desired doneness temp. 133°F (56°C) is a great level for medium-rare.
- While the meat cooks in the bath, preheat your grill for direct-heat cooking. Also prepare your ice bath by filling a large bowl with ice, then filling up to the level of the ice with cold water.
- When the high-temp alarm sounds on your ChefAlarm, remove the meat from the sous vide bath and place it in the ice bath for two minutes, agitating it from time to time.
- Remove the meat from the vacuum bag and place the meat on the hot grill.
- Sear each side for 1–2 minutes, until good grill marks form.
- Remove the tri-tip from heat. Slice it and serve!
This method will work with any seasoning palate you like. We happened to go with something a little bit Mediterranean and made some delicious beef pitas out of it, following the same sauce and topping ideas that we used in our chicken shawarma post.
If you don’t have a vacuum sealer, you can put your tri-tip in a large freezer bag, squeeze most of the air out, and submerge it in the water. All the air will be pushed to one part of the bag and you can let it out there. Or you can hang a freezer bag from the side of your vessel using an office clip—no vacuum necessary.