Ingredients
- 2 pounds tri-tip roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 2 teaspoons neutral oil
- Chimichurri sauce for serving, optional
Instructions
- Let the tri-tip sit at room temperature for 30 minutes. Preheat your sous vide water bath to 131°F for a medium-rare finish.
- Season all sides of the tri-tip with salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried oregano. Place the tri-tip in a resealable freezer bag and remove as much air as possible using the water displacement method before sealing tightly.
- Submerge the sealed bag in the water bath, ensuring the meat is fully immersed. Cook for 6 hours.
- Remove the tri-tip from the water bath, then from the bag, and pat it dry with paper towels. Heat a heavy skillet over high heat and add the oil. Sear the tri-tip for 1 to 2 minutes per side until a brown crust forms.
- Let the meat rest for 5 minutes before slicing thinly against the grain. Serve with chimichurri sauce if desired.