Tri-Tip - Beef

This was my first Sous Vide adventure and I couldn’t be happier with the results. The Tri-Tip was as perfectly cooked, and tender, as Prime Rib. Perfectly cooked from edge to edge, this method is DEFINITELY a keeper!

Author

Jim Reincke

Prep Time: 00:05

Recipe Time: 07:00

Temperature : 132F / 55.6C

Ingredients

• Beef Tri-Tip - 2.5#
• “Oh Canada” Spice Blend by Spiceology
• Bacon Grease

Directions

1. Set your Anova Sous Vide Precision Cooker to 132.0ºF / 55.6ºC.
2. Season liberally with spice blend, then rub both sides with Bacon Grease. Vacuum seal and place in sous vide bath. It’s okay to add to the bath while water is pre-heating.
3. Remove bag from sous vide, and remove meat vacuum sealed bag. Pat dry and smear all sides with mayonnaise. Sear in rocket hot cast iron skillet for 3 minutes per side.

Stovetop In Rocket Hot Cast Iron

1. Allow to rest for 5 minutes under foil, then slice in 1/4” slices, against the grain, and serve.