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- The roast is cooked gently in a 134°F water bath, which ensures edge-to-edge doneness and keeps the meat tender and juicy.
- After the sous vide cooking, the tri-tip is patted dry, brushed with oil, then briefly seared over very high heat to build a flavorful, charred crust without overcooking.
- Resting the beef before slicing allows the juices to redistribute, ensuring tender, juicy meat throughout.
Steal a chef technique for a perfectly cooked steak without the fancy equipment: This is restaurateur Nick Kokonas’ trick for cooking sous vide at home. The tri-tip roast cooks slowly and gently in a sealed bag submerged in barely hot water, resulting in luscious, juicy beef. It’s then grilled or pan-seared until nicely charred and rests for 10 minutes before being sliced and served.
How to sous vide without special equipment
You don’t need special gear for this recipe — a zip-top freezer bag, a thermometer, a pot of water, and a little attention will get you surprisingly close to true sous vide. Just use the displacement method to seal the bag (lower it into the water to push the air out, then close it), and let the meat cook for about 1 hour and 45 minutes. Keep an eye on the water temperature as it goes, aiming to hold it around 134°F.
Notes from the Food & Wine Test Kitchen
It may take a bit of finesse to maintain a water temperature of 134°F, but we promise your diligence will be rewarded. When cooking this steak, remember that there is bound to be some fluctuation in the temperature. Adjust the placement of your pot and the heat as necessary, and don’t worry too much if you see the water temperature go up or down a couple degrees.
Suggested pairing
Earthy, structured Sangiovese.
