Charcoal Seared Sous Vide Tri-Tip Steak

This Charcoal Seared Sous Vide Tri-Tip recipe is the perfect solution! By combining sous vide precision with a hot charcoal sear, you get a steak that’s evenly cooked with a perfectly crisp crust. It’s the ultimate cooking technique for delivering restaurant-quality results in your own backyard.

• SLOW N SEAR

• VACUUM SEALER

• FIRE STARTING STRIPS

Sous Vide Tri-Tip Seared on the Weber Kettlehttps://www.youtube.com/watch?v=grRSnRM5GAASous Vide is a cooking method that lets you achieve the perfect finish without the stress. Let me show you how I used Sous Vide to cook an amazing Tri-Tip and then created an incredibly flavorful sear on the Weber Kettle with the Slow N Sear.https://i.imgur.com/phkuOdh.jpeg2024-06-01

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Sous Vide Tri-Tip Steak Recipe

Yield: 6

Author: Delmarva Backyard

Prep time: 10 MinInactive time: 30 MinTotal time: 40 Min

This Sous Vide Tri-Tip recipe is a must-try. Picture a steak that's melt-in-your-mouth tender on the inside with a deliciously crisp sear on the outside. We’ll guide you step-by-step to achieve this amazing result using the Sous Vide method and a high-heat sear on the Weber Kettle.

Ingredients

• 2 lb Tri-Tip Steak
• Kosmos Q Cow Cover
• Kosmos Q Texas Beef

Instructions

1. Remove from Packaging and Dry: Take the Tri-Tip out of its packaging and pat the surface dry.
2. Trim Irregularities: Remove any small chunks that are irregular or contain hard fat.
3. Thoroughly Season: Generously season the Tri-Tip with Cow Cover and Texas Beef.
4. Let Seasoning Soak: Allow the seasoning to soak in and become moist.
5. Seal the Tri-Tip: Place the seasoned Tri-Tip in a vacuum-sealed bag and remove the air. If you prefer, use a zip lock bag and dip it into a bowl of water to remove the air.
6. Refrigerate Overnight: Place the sealed Tri-Tip in the refrigerator overnight.
7. Warm the Water: Warm a Sous Vide tank of water to 131°F (55°C).
8. Bring to Room Temperature: While the water is warming up in the Sous Vide, place the airtight bag with the Tri-Tip on the counter to bring it to room temperature for more even cooking.
9. Cook the Tri-Tip: Place the Tri-Tip inside the Sous Vide tank and cook at 131°F (55°C) for 6-7 hours, depending on the weight and quality of the meat. Heavier and lower quality cuts may need more time.
10. Set Up the Grill: When the Sous Vide time is up, set up a charcoal grill on high heat to sear the Tri-Tip.
11. Heat the Grill: Ensure the grill is at least 500°F (260°C).
12. Sear the Meat: Sear each side of the Tri-Tip for 2 minutes directly above the coals, flipping every 2 minutes until you achieve your desired sear. Remember, the Tri-Tip is already cooked to medium; searing adds color and flavor.
13. Rest the Meat: After you get the desired char, place the Tri-Tip on a cutting board and let it rest for about 20 minutes.
14. Slice and Enjoy: Slice across the grain and enjoy your perfectly cooked Tri-Tip!

Notes

• Prevent Bag from Floating: If the bag tries to float when you place it inside the Sous Vide, use a heat-safe plate, bowl, or object to hold the bag down.
• Proper Searing Technique: When flipping your steak, avoid placing it back in the exact same spot to ensure it sears properly.
• Cutting the Tri-Tip: Tri-Tip has grains that run in two directions, so be careful to cut across the grain for the best texture.

Recommended Products

ANOVA SOUS VIDE

Additional Tips for Charcoal Seared Sous Vide Tri-Tip

• Season Generously: Apply your seasoning or rub liberally before and after the sous vide process for maximum flavor.

• Use a Hot Grill: Make sure your charcoal grill is scorching hot before searing the tri-tip to achieve a beautiful, crisp crust.

• Rest Before Searing: Let the steak rest for a few minutes after the sous vide bath to prevent overcooking during the sear.

• Finish with Butter: Baste the tri-tip with butter while searing for added richness and flavor.

• Sous Vide Time: Cook the tri-tip sous vide at 130°F (54°C) for 2-4 hours for perfect medium-rare.

And there you have it—Charcoal Seared Sous Vide Tri-Tip that’s juicy, tender, and full of smoky flavor! With the perfect combination of sous vide precision and a quick charcoal sear, you’ve created a steak that’s guaranteed to impress at any gathering. Whether you’re serving it at a BBQ or a special dinner, this tri-tip recipe delivers steakhouse-quality results right in your backyard.

FAQ Section

Q: How long should I sear the tri-tip?
A: Sear the tri-tip for 1-2 minutes per side on a hot charcoal grill to achieve a nice crust without overcooking the inside.

Q: What temperature should I sous vide tri-tip for medium-rare?
A: Set your sous vide to 130°F (54°C) for a perfect medium-rare tri-tip.

Q: Can I sear the tri-tip on a gas grill instead?
A: Yes, a gas grill can be used, but charcoal provides a smoky flavor that enhances the steak.

Q: How long can I leave the tri-tip in the sous vide bath?
A: You can sous vide the tri-tip for up to 6 hours without affecting texture, but 2-4 hours is ideal.

Q: Should I season the tri-tip before or after sous vide?
A: Season before and after sous vide to ensure maximum flavor in every bite.