Serves 4-6
Author note: Tri-tip is a triangular cut of beef from the bottom sirloin portion of the cow. It will typically be sold between 1 ½ to 2 ½ pound portions. Since the cut of beef can be tough and chewy, the sous vide method of cooking produces a perfectly tender tri-tip every time. When slicing the steak, cut against the grain and into thin pieces
2 1/2 lbs tri-tip steak
2 tbsp extra-virgin olive oil, divided
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 rosemary sprigs
1 bay leaf, torn in half
3 tablespoons unsalted butter
20 minutes before cook time, prepare your immersion circulator and water container at 135 degrees F for sous vide cooking. When adding water to the container, be sure to leave some room as the water level will rise once the steak is added.
Evenly coat the tri-tip with one tablespoon olive oil. Season evenly with the salt and pepper.
Place the tri-tip into a sealable plastic bag. Add the remaining one tablespoon of oil, the rosemary sprigs and bay leaf.
Once the water is heated (about 20 minutes), slowly lower the bag into the water, allowing the water to press the air out of the bag. With the bag mostly submerged and the air evacuated. The bag should appear as if it has been vacuum-sealed, with the plastic pressing tightly against the exterior of the steak.
Cook for 5 to 6 hours.
Remove the steak from the bag and pat dry. Heat a cooking surface over high heat. Add the butter and melt. Sear the steak on all sides.
Slice the steak against the grain and into thin strips. Serve warm.
