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Sous Vide Dry Rubbed Tri-Tip Recipe

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From the ISVA Editors

Sous vid tri tip is a classic dish that takes advantage of the tenderizing processes of the entended cooking times. Combining it with a flavorful dry rub is a great way to kick up the flavors and really let the beef shine.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Dry Rubbed Tri-Tip Recipe

  • Published: October 15, 2021
  • By Erika Turk, Culinary Focus, and The Spice Guild LLC
  • Total Time: 6 to 8 hours or up to 24 without consequences
  • Cooks: 132°F (55.6°C) for 6 to 8 hours or up to 24 without consequences
  • Serves: 4 - 8

Ingredients for Sous Vide Dry Rubbed Tri-Tip

  • For the Spice Rub

  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon cayenne
  • For Sous Vide Tri-Tip

  • 1 tri-tip roast (about 3 lbs or 1350g)
  • To Finish

  • 1 tablespoon mayonnaise
  • 2 tablespoons avocado oil or other high smoke point oil
  • 1 teaspoon smoked Maldon salt
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Cooking Instructions for Sous Vide Dry Rubbed Tri-Tip

For the Spice Rub

Combine all of the spice rub ingredients in small bowl and mix well.

For the Sous Vide Tri-Tip

Set Anova Sous Vide Precision Cooker to 132°F (55.6°C)

Rub tri-tip very generously with spice rub mixture on all sides. Vacuum seal or use the water displacement method (with Ziplocs) to bag the tri-tip.

Place in water bath and sous vide for 6-8 hours (up to 24 without consequence).

To Finish

Remove the cooked tri-tip from bag and dry extremely well.

Spread a very, very thin layer of mayo onto the tri-tip (I like to use a silicone pastry brush for this).

Heat a large cast iron skillet over medium-high heat until VERY hot. Add avocado oil and then the tri-tip. Sear for about 30 seconds on each side until well browned.

Remove from pan, slice and finish with smoked Maldon salt.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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