Step 1

Set up your immersion circulator and begin heating the water to a temperature that is 2°F (1°C) higher than your preferred doneness temperature. 135°F (57°C) is a great water temp for medium-rare meat.

Step 2

Season your tri-tip generously.

Step 3

Place the tri-tip in a vacuum-sealing bag and seal it up. (If you don’t have a vacuum sealer, see the note, below.)

Step 4

Apply a piece of sous vide foam tape over the thickest part of the roast and insert a Waterproof Needle Probe through it and into the deepest part of the meat. Place the sealed meat in your sous vide bath.

Step 5

Attach the probe to a Chef Alarm and set the high-temp alarm for your desired doneness temp. 133°F (56°C) is a great level for medium-rare.

Step 6

While the meat cooks in the bath, preheat your grill for direct-heat cooking. Also prepare your ice bath by filling a large bowl with ice, then filling up to the level of the ice with cold water.

Step 7

When the high-temp alarm sounds on your ChefAlarm, remove the meat from the sous vide bath and place it in the ice bath for two minutes, agitating it from time to time.

Step 8

Remove the meat from the vacuum bag and place the meat on the hot grill.

Step 9

Sear each side for 1–2 minutes, until good grill marks form.

Step 10

Remove the tri-tip from heat. Slice it and serve!