Sous Vide Tri Tip: Everything you need to know!

Sous vide tri tip is a favorite amongst sous vide enthusiasts. Today we sous vide a pre-marinated tri tip from Costco. I provide a simple traditional rub recipe in case you're not using a pre-marinated tri tip!
Tri tip is a fantastic cut of beef and cooking it sous vide is the perfect method. It tenderizes the working muscles in tri tip and prevents overcooking a nice thick cut of beef. Precision cooking at its best!
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[@Darkk6969]

Another way to get edge to edge pink with no gray band is to ice bath it for an hour (to bring down the temp faster) then put the meat in the fridge overnight, so yes it does take some pre-planning. If you put it straight into the fridge from the sous vide bath, the meat will hover at unsafe temps for too long on it's way to fully being cooled. The 1 hr ice bath avoids this. The next day, or whenever you want to eat it, take it out of the fridge for 1 to 2 hours ahead of time to take the chill off and relax the meat fibers, no longer than 2 hours though, dry it off then sear 3-4 minutes per side on a hot cast iron pan. The meat is hot thru to the center with no gray band, edge to edge pink, delicious! While this method does take some planning, it's great for meal prepping because I can cook steaks, pork chops or roasts on the weekend and keep them in the fridge to pull out during the week to quickly make a weekend-worthy meal on a week night. We have a "flame thrower" as I jokingly call it, though not as big and mighty as yours, but we didn't like the flavor because it more "burned" the outside than seared it. Not everyone has a flame thingie so hopefully these tips help someone.

[@marko63362]

Love the tri-tip! I buy the primal cut at Costco, clean and trim it up. Dry brine for 2 days with just Celtic sea salt. In the sous vide for 20-22 hours. Pull it and leave it cooling in the fridge for the next day or two. Makes for a quick preplanned meal later in the week. Remove from the fridge and bag, pat dry…. Into the air fryer for 12 minutes at 400F, flipping 1/2 way. Comes out perfect, with very little grey band, and heated through and read to serve. Dinner in the table in less than 20 minutes on those busy days ! Love this channel! Keep up the good content!

[@topsousvide]

Thanks for sharing your knowledge! Love it! And thank you for the encouraging words.

[@marko63362]

@@topsousvide. Whoops, I forgot to mention that I sous vide my tri-tip at 131F

[@UcantBeSerious03]

I'll have to give this a try. The corn was a big hit on Memorial Day weekend.

[@topsousvide]

Awesome! Thanks for watching and commenting!

[@SuperFrozen87]

Ok you've got me intrigued this 4th of July! I'm going to take the trip tip to 7 hrs @135! Thanks for the detailed video!

[@topsousvide]

I hope it turns out great! Thanks for watching and commenting! 🇺🇸

[@SuperFrozen87]

@@topsousvide it's turned out fantabulous! VERY tender, VERY juicy! Thank you! We are definitely going to make it again YOUR WAY for a special dinner with friends and family! ❤️