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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I grew up an hour outside of Santa Maria — the birthplace of Santa Maria style BBQ and their beloved tri-tip. Until I moved out of California I had no idea that this fantastic cut was a regional specialty. Luckily with some searching I was able to find it in Texas.  Though the classic is done on the grill, this sous vide method guarantees absolutely perfect results every time.  If you’re not a tri tip fan already, you will be!
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Precision® Cookers

Sous vide made easier than ever.

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


  • Step 1

    Set Anova Sous Vide Precision Cooker to 132°F / 55.6°C

  • 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.

  • Step 3

    Place in water bath and sous vide for 6.5 hours.

    • Finishing Steps

    • Step 0

      Remove from bag and dry extremely well.

    • Step 1

      Spread a very, very thin layer of mayo onto the tri-tip (I like to use a silicone pastry brush for this).

    • Step 2

      Heat a large cast iron skillet over medium high heat until VERY hot

    • Step 3

      Add avocado oil and then the tri tip. Sear for about 30 seconds on each side until well browned.

    • Step 4

      Remove from pan, slice and finish with smoked Maldon salt.

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132 F / 55.6 C Recipe Temp
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