Sous Vide Tri Tip

Ingredients and Weight:

• Tri-tip roast (1.5 - 2 pounds)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Preparation Time:

• 15 minutes

Cooking Time:

• 4 - 8 hours for sous vide
• 5 minutes for searing

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Season the tri-tip roast generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the roast on all sides for about 2 minutes per side, or until browned.
4. Place the roast in a vacuum-sealed bag and remove all of the excess air.
5. Cook the roast in a sous vide water bath at 135°F (57°C) for 4-8 hours, depending on desired doneness (4 hours for medium-rare, 8 hours for medium-well).
6. Once the roast has finished cooking, remove it from the bag and pat dry.
7. Season with additional salt and pepper, if desired.
8. Sear the roast again in the skillet over medium-high heat for 1-2 minutes per side, or until desired crust is achieved.

Nutritional Information:

• Calories: 300
• Fat: 20g
• Protein: 30g
• Carbohydrates: 0g

Dish Characteristics:

• Tender and juicy
• Medium-rare to medium-well doneness options
• Rich flavor with a crispy crust
• Perfect for grilling, roasting, or sous vide cooking

User Comments:

• "This tri-tip was cooked to perfection and melted in my mouth."
• "The flavors were amazing and the steak was so tender and juicy."
• "I've never had tri-tip before, but this was a great introduction."

Special Precautions and Tips:

• Use a meat thermometer to ensure the roast is cooked to your desired doneness.
• If you don't have a sous vide machine, you can roast the tri-tip in the oven at 250°F (121°C) for 1-1.5 hours, or until it reaches an internal temperature of 135-145°F (57-63°C).
• Let the roast rest for 10 minutes before slicing and serving to allow the juices to redistribute.