Tri-Tip BEEF
380kcal
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
Calories380kcalCarbohydrates2gProtein40gFat22gSaturated Fat8gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol120mgSodium720mgPotassium600mgFiber1gVitamin A2IUVitamin C1mgCalcium20mgIron4mg