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First, you need to choose your adventure as far as the cooking method goes. Are you making your tri tip in the oven, on the grill, or sous vide? Whatever you decide, get it preheating.
Season your roast. You'll notice I didn't specify with WHAT in the recipe card. That's because you have options here. Whatever option you choose, you should use about 3 tablespoons of it though. This is a big piece of meat and it takes a decent amount of seasoning to properly flavor it.
Preheat to 250°F. Put your seasoning roast into the pellet grill. Flip after 30 minutes. Cook another 30 minutes.
Turn the heat up to 350°F and cook until the internal temperature reaches 125°F-130°F.
Preheat your smoker to 220°F. Place the meat inside and cook until it reaches 125°F (for medium rare.)
After it hits 125°F, remove it from the grill and pick how you will do the sear. You can either crank the heat up in your grill to 450°F+, fire up the flat top griddle, or even a cast iron pan on the stovetop.
Whatever method you use, sear the steak on all sides. Once it is seared, let it rest for 10-15 minutes before slicing.
Preheat your oven to 425°F.
Put your seasoning roast onto a rack, and place the rack onto a pan.
Put the whole shebang into the oven with a wireless thermometer and cook until the internal temp is 125°F. Remove, let rest, and the slice.
Preheat your sous vide machine to 5° under your desired final temp. For us, that's 120°F-125°F.
Season the roast and place it into a large sous vide bag. Vacuum seal it. Place the bag into the preheated water. Let it cook for 4-6 hours.
Remove from the water and then remove from the bag. Sear the roast in a blazing hot grill or in a cast iron pan on the stovetop. Let it rest for 5-10 minutes before slicing.