Sliced Tri Tip

Sous-Vide Tri-Tip

Sliced Tri Tip

Sous-Vide Tri-Tip

Mike Nadelman
Using a Sous-Vide immersion cooker, you can make a delicious batch of tender Tri-Tip. Perfectly rare cooked it is a versatile steak and can be used in a variety of meals like French Dip Sandwiches or by itself on a platter with your favorite sides.
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Prep Time 2 days
Cook Time 10 minutes
Total Time 2 days
Course Main Course
Cuisine Beef, Sous Vide, Steak
Servings 36 Servings



  • 1 18 lb bag of tri-tip steaks Costco or Restaurant Depot
  • 3 ounces Prime Rib Rub San Francisco or equivalent


  • Using a modified cooler place the bag in and use heated water to cover the bag.
    110 Lbs Tri Tip
  • Place your immersion Sous-Vide to 129 degrees F for 24 hours
    Sous Vide Prep
  • Sous-Vide for 24 hours
    Sous Vide 129 Degrees
  • Remove and drain the blood from the bag
    Img 2066
  • Place the Trip-Tips on a sheet pan covered with butcher paper
  • Season all sides
  • Place in a refrigerator un-covered for at least 4 hours
  • Heat a BBQ and Cook each side til brown. If eating right away place cooked steaks in a part of the BBQ that is hot but won't burn the meat.
  • Tent the cooked meat with foil.
  • Let the cooked meat rest at least 20 minutes before slicing


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