Sous Vide Smoked Tri-Tip


Serving up some of Dallas/Fort Worth's best sous vide eats, Nick Roush is one of our favorite #anovafoodnerds! Constantly cranking out delicious food with the aid of Anova, and sharing his best recipes with all of us!

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Sous vide BBQ is one of my new favorite things. I thought I would try something I couldn’t find on the internet and smoke some tri-tip after taking a sous vide bath. The end result was a super tender, smoky piece of meat which paired great with grilled veggie salad and grilled tomatillo salsa.

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Ingredients for 2

  • 1 lb tri-tip steak

  • 2 oz salt

  • 2 oz pepper

  • 1/4 oz curing salt


  • Step 1

    Set Anova Sous Vide Precision Cooker to 131°F / 55°C

  • Step 2

    Rub tri-tip with salt, pepper, and curing salt

  • Step 3

    Seal steak in bag

  • Step 4

    Cook for 6 hours

    • Smoker Finish

    • Step 0

      After 6 hours, prepare an ice bath. Submerge tri-tip into ice bath for 15 minutes. This will lower the internal temperature to ensure the smoking does not overcook it.

    • Step 1

      Remove tri-tip from ice bath and bag, and dry off. Add additional seasoning if required.

    • Step 2

      Smoke tri-tip for 1 hour between 225-275F.

    • Step 3

      Remove, cover with foil, and rest for 15 minutes.

    • Step 4

      Slice and ENJOY!

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131 F / 55 C Recipe Temp
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