Sous Vide Soy Garlic Tri-Tip Steak
Aspiring Maven, Foodie, and Shutterbug | I've always had a great love for food and am fortunate to live in the San Francisco Bay Area, home to some of the most diverse and tastiest food in the country. With my Anova, I've brought that love home and am not only sharing ...
Ingredients for 4
1.5-2 lb Tri-tip steak/roast
2 tablespoons soy sauce
6 cloves garlic, pre-roasted, crushed
Set Anova Sous Vide Precision Cooker to 129.2°F / 54°C
Generously season both sides of the tri-tip with salt and pepper. Place the tri-tip in a zipper lock bag. Add the soy sauce. Crush the garlic gloves and add whole to the Ziplock bag.
Add the zipper lock bag to the water bath using the water immersion method to remove all air. Sous vide for 2 hours.
Remove and dry tri-tip thoroughly. Rest for 10 minutes.
Heat a cast-iron skillet over or high heat, or prepare torch. Sear steak until golden brown, about 1 minute per side.
Slice and serve alone or with your favorite sauce, like chimichurri.