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Sous vide takes tri tip from good to unforgettable. You’ll get that juicy, beefy center nailed to a perfect medium-rare, plus a seared crust that makes it feel like a steakhouse move. All without hovering over the stove.
If you’re after a low-effort, hands-off method with a totally different vibe, check out our slow cooker tri tip for a tender, shredded version that’s just as satisfying. Or, if you’re short on time, our Instant Pot tri tip delivers fast, flavor-packed results with a pressure-cooked twist.
Here’s Why This Sous Vide Tri Tip Recipe Works
Precision = Perfect Doneness: Sous vide gives you consistent results from edge to edge. No pink band guessing, just even doneness all the way through.
Low Effort, High Reward: Once it’s in the water bath, you’re free to walk away. Set a timer, relax, and come back to steakhouse-level results.
Tender: Tri tip has great texture. Sous vide keeps it juicy and tender without breaking it down too far.
That Crave-Worthy Crust: That final sear in a hot skillet adds big flavor and a gorgeous crust, don’t skip it.
Recipe Tips
Trim but don’t overdo it: Leave a very thin layer of fat. It adds flavor without making it greasy.
Use fresh herbs: Rosemary and thyme infuse the meat subtly while it cooks. Dried herbs don’t work as well here.
Seal it clean: Fold a cuff on the bag before adding the tri tip. This keeps the sealing area clean for a solid seal.
Dry = Crusty: Pat the tri tip completely dry before searing. Moisture = steam, and steam ruins crust.
Don’t skimp on the sear: Use a hot pan and oil that can handle the heat. Get that rich, golden crust in 2–3 minutes flat.
Slice across the grain: This is non-negotiable. Cross-grain slicing keeps the texture tender.
Serve this with a tossed green salad and roasted baby potatoes or our truffle mashed potatoes.
| Doneness Level | Temperature |
|---|---|
| Rare | 120-130°F |
| Medium rare | 130-135°F |
| Medium | 135-145°F |
| Medium-well | 145-155°F |
| Well done | 155-160°F |
| Thickness of steak | Time to cook |
|---|---|
| 1/2 inch | 30 minutes |
| 3/4 inch | 45 minutes |
| 1 inch | 1 hour |
| 1-1/2 inch | 1-1/2 hours |
| 2-inch | 2 hours |
Perfectly Cooked Every Time
Sous vide tri tip is the kind of dinner that feels impressive without the stress. It’s hands-off, flavor-packed, and the sear at the end is just the cherry on top. Keep this one in your rotation, you won’t regret it.
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Sous Vide Tri Tip
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Ingredients
- 3 pound Tri-Tip roast
- 2 tablespoon Kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 to 2 sprigs Fresh rosemary
- 1 to 2 sprigs Fresh thyme
- 3 tablespoons vegetable oil, divided
Instructions
Prepare the Water Bath:
- Fill your sous vide container with water. Attach the immersion circulator unit and set it to the desired temperature according to the chart in the post or see the notes below. We set our sous vide unit to 130°F for medium rare.
Prepare and Cook the Tri Tip:
- Trim any thick fat from the tri tip, leaving just a very thin layer. Fold a wide cuff at the top of the sous vide bag. This step will keep the sealing area clean, ensuring a good seal to the bag.
- Season the trip tip well with 1 tablespoon salt and ½ teaspoon pepper. Slide it into the bag with several sprigs of fresh rosemary and thyme sprigs. Seal the bag.
- When the water reaches the programmed temperature, place the bagged tri tip in the water bath. Cook the tri tip based on the thickness of the steak. Calculate 30 minutes for every half inch of thickness. A ¾ inch steak will need to cook for 45 minutes. A 1-inch thick steak will need to cook for 1 hour. A 1-½ inch steak will need to cook for 90 minutes. A 2-inch steak will need to cook for two hours.
Finishing the Tri Tip:
- Remove the tri tip from the bag, reserving any liquid that has been released from the meat, and discard the herbs. Pat the tri tip dry with paper towels.
- Brush 1 tablespoon of oil over the tri tip and season it with salt and pepper.
- Add the remaining 2 tablespoons of oil to a heavy skillet (a cast iron skillet works great). Heat the oil over high heat until it just begins to smoke.
- Carefully place the beef in the skillet and sear. When the tri tip is browned on one side, turn it over and add a few fresh herbs to the pan.
- Add the reserved liquid from the sous vide bag to the skillet. Tilt the skillet and spoon the liquid over the tri tip while it is browning. Total searing time will be 2-3 minutes.
- Transfer the tri tip to a cutting board, let it rest for 5 minutes then slice it across the grain. Arrange the tri tip slices on a serving platter and garnish with fresh herbs.
Notes
Doneness Temperature for Sous Vide Steak
Set the water temperature to your desired internal temperature for the steak.- Rare = 120-130°F
- Medium rare = 130-135°F
- Medium = 135-145°F
- Medium well = 145-155°F
- Well done = 155-160°F
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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