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!
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
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to 131°F / 55°C
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Step 2
Rub tri-tip with salt, pepper, and curing salt
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Step 3
Seal steak in bag
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Step 4
Cook for 6 hours
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Smoker Finish
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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.
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Step 1
Remove tri-tip from ice bath and bag, and dry off. Add additional seasoning if required.
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Step 2
Smoke tri-tip for 1 hour between 225-275F.
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Step 3
Remove, cover with foil, and rest for 15 minutes.
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Step 4
Slice and ENJOY!