For Medium Rare doneness, heat a Sous Vide bath to between 126°F – 135°F.
Remove Bill Bailey’s Tri-Tip Roast from package and place meat and juices into a Sous Vide approved vacuum pouch.
Place Sous Vide pouch into the heated Sous Vide water bath making sure there are no holes in the packaging.
Cover to prevent evaporation and monitor the water level to ensure the Tri-Tip Roast is submerged.
Heat in Sous Vide water bath for 1 hour per pound.
Remove package from bath and remove Tri-Tip Roast from packaging, keeping the juices.
Heat a grill or cast-iron skillet on high until very hot. Sear Tri-Tip Roast for 1 – 2 minutes on each side.
Cook to a minimum internal temperature of 145°F as measured with a food thermometer. Adjust cooking times as necessary.
Remove Tri-Tip Roast from grill or skillet, place on cutting board and slice against the grain for maximum tenderness. If preferred, drizzle the juices over the slices.
General Guidelines
Cooking instructions are meant as guidelines only. Cook to recommended internal temperature guidelines and adjust cooking time if necessary. Size of appliances and weight of products will vary.
Cook with a calibrated food thermometer to accurately measure the internal temperature of meats.
Cooking safely to medium doneness requires the meat to reach and hold an internal temperature of 145°F for at least 3 minutes.
Internal Temperature for other levels of doneness: Rare: 120-125°F; Medium Rare: 130-135°F; Medium Well: 150-155°F; Well Done: 160°F.
Appliances will vary; adjust cooking times as necessary to reach at least 145°F.
