I grew up an hour outside of Santa Maria — the birthplace of Santa Maria style BBQ and their beloved tri tip. Until I moved out of California I had no idea that this fantastic cut was a regional specialty. Luckily with some searching I was able to find it in Texas. Though the classic is done on the grill, this sous vide method guarantees absolutely perfect results every time. If you’re not a tri tip fan already, you will be!
If you’re not in a tri tip mecca, #1 you need to try it and #2 Trader Joe’s always carries it! It’s my favorite cut of beef and probably my favorite protein in general. It’s worth tracking down, trust me.
Okay, now we’re going to talk about mayonnaise. I know, I know. Some of you see that word and want to run for the hills. I get it. I don’t agree with it, but I get it. But hear me out on this one. In my opinion, mayo, without a doubt, creates *the* best sear on proteins cooked sous vide. There’s science at work here but I’m not exactly Bill Nye so I’ll do my best to explain. The protein in mayo from the egg and the fact that it’s emulsified with oil forms an incredible crust, way superior to oil alone. And I promise you 100000% that it won’t leave a taste behind. Mayo haters, this is a safe space. Oh, and don’t use miracle whip. Just don’t. Sir Kensington’s is my favorite mayo on the market and their avocado oil mayo is my #1 favorite.
Dry Rubbed Sous Vide Tri Tip
Ingredients
For the dry rub:
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1/4 tsp cayenne
For the tri tip:
- 1 tri tip roast (about 3 lbs)
To sear:
- 1 tbsp mayonnaise (optional, see notes)
- 2 tbsp avocado oil or other high smoke point oil
- 1 tsp smoked Maldon salt (optional)
Instructions
For the dry rub:
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Combine all spices and stir to mix equally. Set aside.
For the tri tip:
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Preheat water bath to 132 degrees.
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Rub tri tip very generously with spice rub mixture on all sides.
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Vacuum seal or use the water displacement method (with ziplocs) to bag the tri tip.
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Cook at 132 for 6.5 hours. (Anywhere from 6-12 hours will produce a good result. If you need to leave it in a little longer than 6.5 hours, don't stress! It'll still be great!).
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Remove from bag and dry tri tip extremely well.
To sear:
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Spread a very, very thin layer of mayo onto the tri tip (I like to use a silicone pastry brush for this).
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Heat a large cast iron skillet over medium high heat until VERY hot.
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Add avocado oil and then the tri tip. Sear for about 30 seconds on each side until well browned.
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Remove from pan, slice and finish with smoked Maldon salt.
Carolyn says
I followed this recipe exactly and it was absolutely perfect! And I will make it again. This was my first recipe from your website and now I can’t wait wait to try others. Thank you!
Erika says
Hi Carolyn, thank you so much for your comment and I’m so glad you liked the tri tip! You made my day! I’m working on adding more sous vide recipes as we speak so I hope you find a few new ones to try too! 🙂
Rolland says
We use a torch to sear, the outcome should be the same I’m thinking, have you tried searing that way? Vs skillet?
Erika says
The photo of the sandwich on this post includes this same tri tip finished with a torch! Works quite well.
Jen says
I don’t rate recipes often, but then was soooo good. My two year old ate so much!! Perfect and I loved the rub!
Erika says
Oh Jen that makes me so happy! Thank you for stopping by and leaving a comment; I am so glad you and your family enjoyed the tri tip! Working on lots of new recipes, I hope you’ll check back later!
Tracy Martin says
Great recipe! Temperature and time was just right. I will definitely mark this as a favorite – thank you!!
Erika says
So glad you liked it Tracy!!
Karen says
Hi! Our tri tip is cooking in its sous vide bath and we were wondering if the mayo trick will work if we finish the steak on a charcoal grill. What do you think?
Erika says
Hi Karen yes it will work great on the grill! Enjoy!!