How to Sous Vide Beef Tri-Tip Roast

Tri-tip is a flavorful cut of meat from around the sirloin region. It is usually grilled and cut across the grain to help make it more tender and with sous vide it can benefit from extended cooking times.

The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish. For a more traditional texture you can cook it until it is just heated through, usually 3 to 4 hours. Eight hours will give you a more tender, but still toothy result and 24 hours will result in super tender meat. I usually prefer somewhere in the 10 to 12 hour range.

About Tri-Tip Roast and Tri-Tip Steak

Tri-tip roast is found in the sirloin section of the cow. This section is located in the rear of the cow between the short loin and flank primal cut. It is divided into three parts: top, bottom and the end of the tenderloin.

Each cut's texture and taste depends where it is located. For example the top sirloin is found near the short loin so it is more tender in texture (Like the short loin cuts). However the bottom short loin is located near the end, thus it has several muscles that make it leaner.

The tri-tip roast is found in the bottom sirloin and is slightly triangular in shape. Tri-tip weights around five pounds when untrimmed. When it is trimmed, you will find that it weighs around 1.5 to 2.5 pounds and would be around 2.3 inches thick. You can recognize it easily in the butcher's shop thanks to it distinct triangular shape and boneless state.

A tri-tip cut is not only great for making roasts, but also for steaks.

It might not be the most tender of steaks but it has a unique taste of its own. It weighs around 1.5 to 2.5 pounds when the fat is trimmed away. Tri-tip steak is also very lean. This steak cut has excellent marbling that contributes to its taste.It is famous for its spongy texture and mild flavor.

This particular cut has especially gained popularity in California where it is barbecued in Santa Maria style, a traditional culinary tradition there. And The Florence Meat Market in New York City has made tri-tip famous by the name of "Newport Steak."

A tri-tip roast and steak are coveted for their economical cost and mouth-watering flavors when cooked right. Sous vide is my go to method of cooking tri-tip since it is so easy to do and it consistently comes out just how I want it. You can also barbecue it, but the trick here is not to trim the fat until the roast is cooked with the juices. Then simply slice it thin so it doesn't taste chewy.

Typical Cooking Methods for Tri-Tip Roast and Tri-Tip Steak

Sous Vide, BBQ, Broil, Grill, and Roast

Other Names for Tri-Tip Roast and Tri-Tip Steak

Tri-Tip Roast: Sirloin Tri-Tip Roast, Triangle Tip Roast, and Beef Loin Tri-Tip Roast

Tri-Tip Steak: Triangle Steak, Culotte Steak, and Newport Steak

Good Substitutes for Tri-Tip Roast and Tri-Tip Steak

Tri-Tip Roast: Shell Roast

Tri-Tip Steak: Flank Steak, and Sirloin Steak

Traditional Dishes for Tri-Tip Roast and Tri-Tip Steak

Tri-Tip Roast: Pot Roast, Stuffed Tri-Tip Roast

Tri-Tip Steak: Southwestern Tri-Tip Steak, and Santa Maria Steak

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Do you have experience cooking tri-tip roast? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Beef Tri-Tip Roast Recipes?

Here are several of the Beef Tri-Tip Roast recipes that I recommend trying out.

• Sous Vide Tips on Tri-Tip - Ask Jason

Sous Vide Tips on Tri-Tip - Ask Jason

My local stores and butchers don't carry much tri-tip meat, so I've only cooked it a few times. So I turn to sirloin steak and strip steak as a replacement meat. Unfortunately, I don't have many personal good tips for tri-tip specific, but I know a lot of people who love it. It's my understanding that you sous vide tri-tip to a steak-like temperature. You could select 131°F (55°C) if you like a medium rare steak. Some people enjoy tri-tip just heated through for 2 or 3 hours but others like to cook it a little bit longer to tenderize it.

Sous Vide Tri-Tip Roast Comments