Sous vide cooking allows you to cook tri-tip steak to precise doneness, ensuring a tender and juicy result every time.
This recipe pairs the perfectly cooked steak with a delicious garlic herb butter that enhances the meat’s natural flavors.
Ideal for steak lovers looking for a foolproof way to cook tri-tip steak with optimal tenderness and flavor.
Why You’ll Love This Recipe
- Sous vide cooking maintains consistent temperature for even doneness throughout the steak.
- Low and slow cooking breaks down connective tissues, resulting in tender meat without overcooking the exterior.
- Topping with garlic herb butter adds richness and aromatic freshness, elevating the steak’s flavor profile.
Sous Vide Tri-Tip Steak with Garlic Herb Butter
Experience perfectly tender tri-tip steak cooked sous vide and finished with a flavorful garlic herb butter for a restaurant-quality steak at home.
- Prep time
- 10 minutes
- Cook time
- 120 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 pounds tri-tip steak (about 900 g)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (45 g)
- 3 garlic cloves, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon lemon juice
Instructions
- Prepare the Steak Season the tri-tip steak generously with kosher salt and freshly ground black pepper on all sides.
- Seal and Sous Vide Place the seasoned steak in a vacuum-sealable bag or use a heavy-duty freezer zip-top bag with the water displacement method. Seal the bag tightly.
- Cook Sous Vide Preheat your sous vide water bath to 133°F (56°C) for medium-rare. Submerge the bagged steak completely and cook for 2 hours. For medium doneness, set to 140°F (60°C).
- Make Garlic Herb Butter While the steak cooks, melt butter in a small pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat and stir in chopped parsley, rosemary, thyme, and lemon juice. Set aside.
- Sear the Steak Remove the steak from the bag and pat dry with paper towels thoroughly to promote good searing. Heat olive oil in a cast-iron skillet over high heat until shimmering.
- Finish the Steak Sear the steak for 1-2 minutes per side until a golden-brown crust forms. Remove from heat and immediately spoon the garlic herb butter over the steak.
- Rest and Serve Let the steak rest for 5 minutes before slicing thinly against the grain. Serve topped with any remaining garlic herb butter.
Helpful Tips
- Patting the steak dry before searing helps create a flavorful crust.
- Use fresh herbs for the garlic herb butter for maximum aroma and flavor.
- Check the steak temperature with an instant-read thermometer; for food safety, beef steaks should reach a minimum internal temperature of 130°F (54°C) before searing.
Storage and Make-Ahead
Store any leftover cooked steak in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a low oven or a warm water bath to avoid overcooking.
Frequently Asked Questions
Can I sous vide tri-tip steak for longer than 2 hours?
Yes, you can extend the sous vide cooking time up to 4 hours without a significant change in texture due to the low temperature cooking.
What if I don’t have a vacuum sealer?
Use a heavy-duty zip-top freezer bag and the water displacement method to remove air before sealing to prevent the bag from floating.
Can I use dried herbs instead of fresh for the butter?
Fresh herbs are recommended for the best flavor, but you can substitute dried herbs at one-third the amount.
Leave a Reply