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Tri-Tip Roasts in a Sous Vide

  1. For Medium Rare doneness, heat a Sous Vide bath to 126°F – 135°F.
  2. Place Bill Bailey’s Tri-Tip Roast, still inside its original packaging, into the heated Sous Vide water bath making sure there are no holes in the original packaging.
  3. Use a lid or plastic wrap to prevent evaporation and monitor the water level to ensure the Tri-Tip Roast is submerged.
  4. Heat Tri-Tip Roast in Sous Vide water bath for 1 hour per pound.
  5. Remove Tri-Tip Roast package from bath and remove Tri-Tip Roast from packaging, reserving any juices.
  6. Heat a grill or cast iron skillet on high until very hot. Sear Tri-Tip Roast for 1 – 2 minutes on every side.
  7. Remove Tri-Tip Roast from grill or skillet, place on cutting board and slice against the grain for maximum tenderness.

Optional:  Drizzle juices over the slices.

Note: Cooking instructions are meant as guidelines only. Cook to recommended internal temperature guidelines and adjust cooking times if necessary for size and weight of products as appliances will vary. You may not achieve desired results due to these variables, therefore, while care has been taken to provide accurate cooking guidelines users are advised to use their discretion.