Ingredients

Dry aged Tri-Tip Roast
Salt, ~1.5% by weight, (one heaping teaspoon per pound)
Optional - add some dried herbs like thyme, Herbs de Provence, rosemary, etc.

Instructions

If you have a vacuum sealer, use it to seal the roast and salt together (with optional herbs)
If you don't, use a gallon ziplock bag following the water displacement method to remove the air (see video on my thanksgiving feast post)
Sous Vide at 131 degrees for 18-30 hours.
Save the juice in the bag to make a gravy.
Sear on all sides using a HOT cast iron pan with a bit of coconut oil or butter in it. You can also grill or use a torch, but I prefer using cast iron.
IMPORTANT: Slice against the grain. See the image in this post, but you need to slice thin perpendicular to the grain of the roast to have a super tender steak.

No Sous Vide Machine?

If you don't have a sous vide machine and your oven is awesome, you could perhaps place your roast in a stockpot full of warm water and set the oven to be 130 degrees... but most ovens don't allow that.

Here is a stove top option or a cooler option... However, you'd need to check in with the cooler every so often to make sure it stayed warm -- maybe at night boost the temp up to 140 degrees... or really, just get a sous vide machine, it is the best. You can get away much easier without one if you are cooking our amazing drumstick recipe or the turkey recipe... but a medium-rare roast like this? Getting a machine is totally worth it.

Need a Dry Aged Tri-Tip Roast?

Members can request one with your next delivery - currently, they are packaged with similar cuts like flank, hanger and skirt steak. Not a member? Join today!