What Makes Tri-Tip BEEF So Special
There’s something downright magical about the way a perfectly cooked tri-tip BEEF roast fills the kitchen with its rich, savory aroma. I remember the first time I tried sous vide tri-tip—it was like discovering a whole new world of tenderness and flavor. The way the garlic and smoked paprika mingle with the natural beefiness of the cut is nothing short of heavenly. Whether you’re hosting a backyard BBQ or just craving a hearty Sunday dinner, this recipe delivers every time.
What I love most about tri-tip is how forgiving it is—even if you’re new to sous vide cooking, you’ll get restaurant-quality results. My family goes wild for this recipe, especially when I serve it with my BBQ steak pasta on the side. The leftovers (if you have any!) make incredible sandwiches the next day too.
This post may contain affiliate links. Please read my disclosure policy.
Ingredients for Tri-Tip BEEF
For the tri tip
- Tri Tip Roast – A 2-pound cut is perfect for this method, delivering succulent, tender results.
- Kosher Salt – Always my go-to for seasoning meat; it enhances flavor beautifully.
- Freshly Ground Black Pepper – Adds a nice kick, so don’t skip it!
- Olive Oil – A good-quality oil helps the rub stick and keeps the meat moist.
- Garlic – Freshly minced garlic is a must for that deep, aromatic flavor.
- Smoked Paprika – Adds a subtle smokiness that complements the beef perfectly.
- Dried Rosemary – It’s earthy and fragrant, giving the tri tip a Mediterranean vibe.
- Dried Thyme – A classic herb pairing that works wonders with garlic and paprika.
Cook Time for Sous Vide Tri-Tip
One of the things I love about sous vide cooking is how it takes the guesswork out of timing. For this tri-tip BEEF, you’ll need just 15 minutes of prep time to season the meat and get it in the bag. Then let the magic happen—6 hours in the water bath for ultra-tender results (or 3 hours if you prefer a firmer texture). The total time might seem long, but most of it is hands-off, perfect for when you want to prepare other dishes or just relax while dinner cooks itself.
How to Make Sous Vide Tri-Tip
1. Preheat the water bath
Set your sous vide immersion circulator to 130°F for medium-rare or 140°F for medium. I always give it about 15 minutes to stabilize before adding the meat.
2. Create the dry rub
Mix together all those beautiful spices—salt, pepper, smoked paprika, rosemary, thyme, and minced garlic. The aroma alone will have your mouth watering!
3. Season the tri-tip
Pat your roast dry (this helps the seasoning stick), rub it with olive oil, then massage that flavorful dry rub all over. Don’t be shy—every inch should be covered!
4. Bag and seal
Place your seasoned tri-tip in a vacuum-seal or heavy-duty zip-top bag. If using a zip-top, slowly lower it into water to push out all the air before sealing.
5. Cook to perfection
Submerge your bag in the water bath and let it work its magic for 3-6 hours. The longer cook time gives you that fall-apart tenderness we all crave.
6. Sear for flavor
After cooking, pat the tri-tip dry and give it a quick sear in a smoking hot skillet or grill. Just 1-2 minutes per side creates that gorgeous crust.
7. Rest and slice
Let it rest for 5-10 minutes, then slice against the grain. This step is crucial for tender bites every time!
Pro Tips & Tasty Tweaks
After making this sous vide tri-tip BEEF countless times, I’ve picked up some tricks that make it even better. Whether you’re cooking for a crowd or just want to switch things up, these tips will take your tri-tip to the next level.
- Flavor swap: Try using coffee grounds in your rub for a deep, earthy flavor that pairs beautifully with the beef. It might sound unusual, but trust me—it’s a game changer!
- Diet tweak: For a lower-sodium version, reduce the salt by half and add extra herbs like oregano or marjoram. The black bean burger on my site uses a similar herb blend that works wonderfully here too.
- Texture fix: If you prefer your tri-tip more well-done, cook it at 140°F but reduce the time to 4 hours max to prevent drying out.
- Storage tip: Leftovers keep beautifully for 3-4 days in the fridge. Slice it thin and use in tacos or salads for quick meals.
Tri-Tip BEEF
Ingredients
- 1 2-pound tri tip roast
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Equipment
- sous vide immersion circulator
- cast iron skillet
- vacuum-seal bag
Method
- Preheat your sous vide water bath to 130°F for medium-rare or 140°F for medium, using an immersion circulator.
- In a small bowl, mix together the salt, black pepper, smoked paprika, rosemary, thyme, and minced garlic to create a dry rub.
- Pat the tri tip roast dry with paper towels, then rub it evenly with the olive oil. Sprinkle the dry rub all over the meat, pressing gently to adhere.
- Place the seasoned tri tip in a vacuum-seal bag or a heavy-duty zip-top bag. If using a zip-top bag, remove as much air as possible using the water displacement method. Submerge the bag in the preheated water bath and cook for 6 hours for tender results or 3 hours for a firmer texture.
- Remove the bag from the water bath and transfer the tri tip to a cutting board. Pat it dry with paper towels. Heat a cast-iron skillet or grill over high heat until smoking. Sear the tri tip for 1–2 minutes per side until a dark brown crust forms.
- Let the meat rest for 5–10 minutes before slicing against the grain into thin strips.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
When it comes to nutrition, tri-tip BEEF is a fantastic choice for a protein-packed meal that’s both satisfying and wholesome. A 3-ounce serving of cooked tri-tip provides about 23 grams of protein, making it an excellent option for muscle repair and energy. Plus, it’s rich in essential nutrients like iron, zinc, and B vitamins, which support everything from immune function to energy metabolism.
One of the things I love about tri-tip is its versatility—it can fit into a variety of dietary plans. If you’re watching your fat intake, simply trim the excess fat before cooking. For a balanced meal, pair it with fiber-rich sides like roasted vegetables or a fresh salad. If you’re looking for more healthy meal ideas, check out my Brazilian Mounjaro Chicken Recipe or my Spinach and Feta Turkey Burgers for lighter options.
For more expert guidance on cooking techniques, I highly recommend this sous vide steak guide from Serious Eats. It’s a great resource for mastering the art of sous vide cooking.
A Lighter Version of Tri-Tip BEEF
If you’re looking to lighten up this recipe, there are plenty of easy tweaks you can make without sacrificing flavor. Start by using less olive oil in the rub—just a light coating is enough to help the spices stick. You can also swap out some of the salt for a salt-free seasoning blend or add extra herbs like oregano and marjoram for a burst of flavor without the sodium.
For a lower-carb option, serve your tri-tip with a side of grilled zucchini or cauliflower mash instead of traditional starches. And if you’re craving something fresh, try pairing it with my Cilantro Lime Chicken salad for a zesty, low-calorie meal. Another great idea is to use leftovers in my Mexican Sweet Potato Chicken Soup for a hearty yet healthy twist.
Thoughtful Tips for Special Diets
If you’re cooking for someone with dietary restrictions, don’t worry—this tri-tip BEEF recipe can easily be adapted to fit a variety of needs. For those managing blood sugar levels, consider using a sugar-free rub or reducing the amount of smoked paprika, which can sometimes contain added sugars. You can also pair the tri-tip with low-glycemic sides like roasted Brussels sprouts or a quinoa salad.
For a diabetic-friendly version, try using natural sweeteners like stevia or xylitol in any accompanying sauces or marinades. And if you’re looking for portion control tips, slice the tri-tip into smaller servings and pair it with a generous helping of non-starchy vegetables. Remember, the key is to keep it flavorful and satisfying without compromising on health.
How to Serve Tri-Tip BEEF
One of my favorite memories of serving tri-tip BEEF was at a family reunion last summer. I’d spent the afternoon cooking it sous vide, and when it was time to eat, I sliced it thin and arranged it on a platter with fresh herbs and lemon wedges. The kids piled it onto buns for sandwiches, while the adults enjoyed it with a side of garlic mashed potatoes and a crisp green salad. It was one of those meals where everyone went back for seconds—and thirds!
For a casual dinner, serve your tri-tip with my BBQ Chicken Breasts for a protein-packed feast. Or, if you’re in the mood for something lighter, pair it with a refreshing Chicken Souvlaki salad. No matter how you serve it, this tri-tip BEEF is sure to be a crowd-pleaser.
Mistakes to Avoid
When it comes to cooking tri-tip BEEF, there are a few common pitfalls that can turn a perfect meal into a disappointment. One mistake I’ve seen often is overcooking the meat. Tri-tip is best when cooked to medium-rare or medium, so use a meat thermometer to ensure it reaches an internal temperature of 130–135°F for medium-rare. If you’re unsure about timing, check out my Easy Grilled Chicken Breast recipe for tips on mastering the grill.
Another mistake is skipping the resting period. Letting the tri-tip rest for 10–15 minutes after cooking allows the juices to redistribute, ensuring every bite is tender and flavorful. And don’t forget to slice against the grain! Cutting with the grain can make the meat tough, while slicing against it ensures maximum tenderness. For more expert advice, I recommend this reverse sear method guide, which complements sous vide cooking beautifully.
Lastly, avoid over-seasoning. Tri-tip has a rich flavor on its own, so a simple rub of salt, pepper, and garlic is often all you need. If you’re looking for more seasoning ideas, try my Ground Beef Tacos Recipe for inspiration. Remember, the key is to let the meat shine!
How to Store Tri-Tip BEEF
One of my favorite things about tri-tip BEEF is how well it stores. I often cook a large batch and use the leftovers throughout the week. To store cooked tri-tip, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. It will stay fresh in the refrigerator for up to 3–4 days. For longer storage, place it in an airtight container or freezer bag and freeze for up to 3 months.
When reheating, I like to use a skillet or oven to preserve the meat’s juiciness. Simply warm it over low heat with a splash of broth or water to keep it moist. If you’re looking for creative ways to use leftovers, try adding them to my Stuffed Chicken Noodles for a hearty twist. Or, for a quick meal, toss them into my BBQ Steak Pasta for a smoky, satisfying dish.
Try This Tri-Tip BEEF Yourself
I’ll never forget the first time I made tri-tip BEEF for my family. It was a warm summer evening, and the smell of the grill filled the air. When I brought the platter to the table, everyone’s eyes lit up. The meat was tender, juicy, and packed with flavor—it was a meal we still talk about years later. That’s the magic of tri-tip: it’s simple, yet unforgettable.
If you’ve never tried cooking tri-tip BEEF before, I encourage you to give it a go. Whether you’re grilling, roasting, or using the sous vide method, it’s a dish that’s sure to impress. Pair it with my Chicken Burgers for a protein-packed feast, or serve it alongside my Black Bean Burger for a lighter option. No matter how you enjoy it, this tri-tip BEEF is a recipe you’ll want to make again and again.
Frequently Asked Questions
How long to sous vide a tri-tip?
For perfectly tender tri-tip, sous vide it at 130°F for 6–8 hours. This ensures the meat is cooked evenly and retains its juiciness.
Does sous vide make tri-tip more tender?
Absolutely! Sous vide cooking breaks down the connective tissues in tri-tip, resulting in a melt-in-your-mouth texture.
What’s the perfect temperature for a tri-tip?
For medium-rare, aim for an internal temperature of 130–135°F. Use a meat thermometer to ensure accuracy.
Can I sous vide tri-tip for 24 hours?
While you can sous vide tri-tip for 24 hours, it’s not necessary. Cooking it for 6–8 hours is sufficient for optimal tenderness.
