Step 1

HEAT SOUS VIDE WATER BATH to: 132F/55.6C for medium rare (this is what I use). Note 3 for other temps and doneness.

Step 2

SEASON AND BAG TRI TIP ROAST: If the tri tip has a thick fat cap, trim off the fat leaving just a thin layer. Remove any silver skin as well. Season tri tip generously on both sides with kosher salt, pepper and garlic powder. Place in large zipper lock bag if using the water displacement method along with a sprig of fresh rosemary or thyme. If using a vacuum sealer, seal the bag.

Step 3

COOK SOUS VIDE: Submerge bag with tri tip into sous vide bath. See Note 4 for how to use displacement method with ziploc bag. Cook for 6-10 hours. I cook it for about 8 hours.

Step 4

SEAR TRI TIP: Remove tri tip from water bath and plastic bag. Discard juices. Pat meat dry with paper towels and rest it for 10 minutes. It's perfectly cooked and ready to eat (with an internal temperature of about 130F/54.4C), but if you want to add flavor and looks, sear it in a hot cast iron skillet. Here's how. Spread a thin layer of mayonnaise (or oil) over the meat. Sprinkle with salt and pepper. Sear on grill or in skillet (cast iron if you have one). To pan sear: Heat a cast iron skillet to high (8-9/10). Add a tsp of vegetable, grapeseed or avocado oil. Sear tri tip for 1-2 minute per side.. To grill: Heat grill to high (~500-550F/287C). Spray or rub tri tip with oil and season with salt and pepper. Grill on the very hot grill for 1-2 minutes per side.

Step 5

CUT AND SERVE: Transfer meat to cutting board and cut across the grain. Note Serve with condiment of your choice, Note 6.