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Sous Vide Tri Tip

Civilized Caveman
4.6 from 5 votes
Prep Time 10 mins
Cook Time 2 hrs 10 mins
Total Time 2 hrs 20 mins
Servings 6

Ingredients
  

Instructions
 

SousVide Supreme

  • Preheat your SousVide Supreme water bath to 134 degrees Fahrenheit
  • Pat dry your tri-tip and use one tablespoon of mustard on each side of the tri-tip and spread it around to ensure an even coating
  • Generously sprinkle your Caveman Rub over your entire tri-tip
  • Place your tri-tip in a vacuum seal bag, add your grass-fed butter, then vacuum seal
  • Submerge your tri-tip in the water bath for a minimum of two hours but you can leave it up to six with no issues
  • Once removed, pat dry your tri-tip and heat a cast iron skillet on your stove top or your grill to high heat (either works, just need high heat for a quick sear)
  • Sear each side of your tri-tip for approximately two minutes
  • Remove from the pan or the grill and slice against the grain
  • Serve with a hefty amount of beasty bbq sauce and enjoy

Grill

  • Allow your tri-tip to come to room temperature
  • Prepare your grill for indirect heat cooking at 400 degrees Fahrenheit
  • Pat dry your tri-tip and use one tablespoon of mustard on each side of the tri-tip and spread it around to ensure an even coating
  • Generously sprinkle your Caveman Rub over your entire tri-tip
  • Place your tri-tip fat side up over the cooler side of the grill so you can avoid flare-ups when the fat drips
  • Grill for 10-15 minutes per side with the lid CLOSED and only flipping ONCE
  • We recommend using a meat thermometer here so you can get the perfect temperature
  • Pull your meat off when it is about 5 degrees cooler than your desired temperature
  • Place it on your cutting board on a plate and tent with aluminum foil for 10 minutes so it will continue to cook and lock in the flavors
  • Slice it against the grain and serve with a hefty portion of beasty bbq sauce

Notes

If you do not have a SousVide Supreme, fear not, you can make your own HERE, HERE, or you can BUY YOUR OWN HERE