this passed Christmas my lovely baby brother blessed me with the anova precision cooker container, sous vide and vacuum sealer, because I was such an amazing human last year 🥴 needless to say I was extremely excited and wanting to get straight into cooking up goodness. BUT about a month ago I made the gi-normous move from NYC to LA so I hadn't gotten around to taking the time out to learn the equipment and make my first dishes with it. Now that I'm a little more settled into my new digs, I've finally gotten into the kitchen to take care of business 💪🏼💪🏼💪🏼.
Armed with my apparatuses and information I had my eye on a tri-tip as my first sous vide project, 1. because I've been told it was impossible to get wrong and 2. because its an affordable cut, so I could also play it safe financially.
I went with a simple salt & pepper seasoning and threw some garlic cloves and fresh herbs in the bag. I accompanied the steak with a classic Argentine style chimichurri sauce. effort level sits at a measly 4/10 but it is pretty time intensive so make sure you have a bit of it on your hands before you begin. [which is why I refer to it as a project ].
Now that I've been bitten by the sous vide 🐛 it will certainly be hard to have my steak cooked any other way, it cut and ate like butter and was so juicy and booming with flavor, this technique is a 10/10 recommend.
sous vide tri tip.
tri tip - 2-3lb
fresh herbs - sage & rosemary
things you probably have on hand
s&p - to taste
olive oil - 1/2 - 1 TB
garlic - 5 -10 cloves
tri tip - any cut of your choice or available to you
herbs - any of your favs
🌀fill container with water and set sous vide to 131F/55C, allow the water to come up to temp before you set the timer for the 6 hour cook time.
🌀while the water is warming up, now would be the time that if your meat has a fat cap on it to trim it down/off so that you don't have to worry about it potentially not rendering off during cooking time.
🌀s&p the tri tip generously on both sides and along with the garlic and fresh herbs place them in a vacuum sealable bag and seal bag shut.
🌀drop bag into the water bath set your timer for 6 hours and let the sous vide do its thing.
🌀once your timer sounds remove tri tip from bag and set garlic and herbs to the side.
🌀pat steak dry and season again with salt and pepper.
🌀add about a half TB of oil to a ripping hot pan and sear steak on both side for two minutes a piece, or until you have a nice browning on the meat.
🌀slice & serve. your steak should be rosey and blushing and cut with extreme ease. top with your favorite sauce or whichever topping you like. I used a classi chimichurri sauce.
Feast & have fun!
- check out the reel for this recipe on IG, if you're like me and always need a visual!
- use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!
-share your experiences making this dish or suggestions in the comment!