Rosemary/thyme sous vide tri-tip

Perfect medium-rare tri-tip, cooked 24hrs and then finished with a hot cast iron pan.

Author

Sean Hayes

Prep Time: 00:15

Recipe Time: 24:00

Temperature : 131F / 55C

Ingredients

• Kosher salt
• Pepper
• Rosemary
• Thyme
• Garlic

Directions

1. Salt and pepper all sides of the tri-tip. Place 5-6 cloves of garlic, 2-3 sprigs of rosemary and thyme into the bag. Pre-heat to 131F and cook for 24 hours

Finishing Steps

1. Pre-heat your pan with a high-smoke point neutral oil (canola works well). Pat the meat dry (as dry as possible, moisture is the enemy of a good crust) Wait until the oil is smoking slightly and sear until a crust is formed. Approx 1 minute per side. Don't forget the edges!