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Sous Vide Tri Tip
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Total Time:
195 minutes
Sous vide tri tip, tender and flavorful with a complex sauce of citrus, brown sugar, chiles, and fish sauce.
Ingredients:
  • 1 (2 1/2 to 3 pound) tri tip steak, fat cap trimmed to 1/4-inch thick
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon kosher salt, divided
  • 2 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon coriander seeds, coarsely ground
  • 1 tablespoon black peppercorns, coarsely ground
  • 2 tablespoons grapeseed oil
  • 0.5 cup fresh lime juice (from 3 large limes)
  • 0.5 cup fish sauce
  • 0.25 cup dark brown sugar
  • 4 medium garlic cloves, grated with a Microplane grater (about 2 tsp.)
  • 1 (1 inch) piece fresh ginger, peeled and grated with a Microplane grater (about 1 1/2 tsp.)
  • 2 medium green onions, white bottoms finely chopped and green tops thinly sliced crosswise (about 2 Tbsp. minced white bottoms, about 1/4 cup thinly sliced green tops)
  • 1 tablespoon toasted sesame seeds
  • 0.5 teaspoon toasted sesame oil
Instructions:
  • Follow the manufacturer's instructions to set up the thermocirculator and water bath. Adjust the thermocirculator to 135 degrees F (57 degrees C) and wait for the water bath to reach the same temperature.
  • Massage the tri-tip steak with sesame oil and sprinkle evenly with 1 teaspoon of salt. Place the steak and butter in a large vacuum-sealable bag in a flat layer. Seal the bag using a vacuum sealer following the manufacturer's instructions.
  • Place the vacuum-sealed tri tip in a warm water bath with a thermocirculator, covering the vessel with aluminum foil to minimize evaporation. Cook for 3 hours. Once done, take the tri tip out of the bag (ensuring the meat reaches 135 degrees F (57 degrees C)) and transfer it to a rimmed sheet pan lined with paper towels. Gently pat it dry, and discard the bag along with any juices retained in it.
  • To make the chile-lime dipping sauce, combine lime juice, fish sauce, brown sugar, garlic, ginger, green onions, sesame seeds, and toasted sesame oil in a small bowl. Mix well and cover with plastic wrap. Set aside at room temperature until needed.
  • Evenly season the tri tip with the remaining 2 teaspoons of salt, coriander seeds, and black peppercorns, gently pressing the coriander and black peppercorns into the meat to ensure they stick.
  • In a large cast iron skillet over medium-high heat, heat grapeseed oil. Place the tri tip in the skillet fat side down and sear until all sides are evenly caramelized, about 3 to 5 minutes per side.
  • Place the tri tip on a spacious cutting board and allow it to rest for 5 minutes to let the juices redistribute. Slice the meat thinly against the grain into strips that are 1/4-inch thick.
  • Serve the steak with a tempting chile-lime dipping sauce on the side for an extra burst of flavor, if preferred.

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