Sous Vide Dry Rubbed Tri-Tip Steak
Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide mea ...
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Ingredients for 6
1 tri tip roast (about 3 lbs)
2 tsp salt
2 tsp pepper
2 tsp garlic powder
1 tsp paprika
1/2 tsp smoked paprika
1 tsp onion powder
1 tsp dried rosemary
1/4 tsp cayenne
1 tbsp mayonnaise
2 tbsp avocado oil or other high smoke point oil
1 tsp smoked Maldon salt
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to 132°F / 55.6°C
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Step 2
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.
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Step 3
Place in water bath and sous vide for 6.5 hours.
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Finishing Steps
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Step 0
Remove from bag and dry extremely well.
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Step 1
Spread a very, very thin layer of mayo onto the tri-tip (I like to use a silicone pastry brush for this).
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Step 2
Heat a large cast iron skillet over medium high heat until VERY hot
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Step 3
Add avocado oil and then the tri tip. Sear for about 30 seconds on each side until well browned.
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Step 4
Remove from pan, slice and finish with smoked Maldon salt.