Sous Vide Tri-Tip Steak

Step 1

1 Pre-heat water bath to your ideal temperature (see chart on the side).

Step 2

2 Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.

Step 3

3 Vacuum seal the steak or place it in a heavy duty Ziploc bag using the water displacement method.

Step 4

4 Place bagged steak in water bath and cook for roughly 7 hours.

Step 5

5 Remove steak and pat dry with paper towels.

Step 6

6 Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).

Step 7

7 Sear steak on hot cast iron pan for approximately 1 minute, flipping every 15 seconds.

Step 8

8 Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds.

Step 9

9 (Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.

Step 10

10 Before serving, use a spoon to top the steak with the leftover juices and butter from the pan - this will help further develop the crust and add flavor.

Step 11

11 Cut against the grain.