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Hi, I’m Jasmine—the hands behind the recipes on SousVideRecipe.com. Growing up in Florida, grilling was part of our weekends, especially during football season. But I’ll never forget the first time I tried a grilled sous vide tri-tip recipe at home. I had already seasoned it with garlic, black pepper, and a little paprika, vacuum sealed it, and let it soak in a precisely heated water bath. What came out after the grill sear was nothing short of a revelation. It was juicy, tender, and packed with flavor, yet still had that bold, flame-kissed edge.
Now, it’s my go-to method whenever guests are over. Grilled sous vide tri-tip isn’t just easier than traditional methods—it’s more consistent. You can skip the stress of guessing doneness, and instead get perfect pink slices edge to edge. It’s especially great when you want the crusty bark from a grill without sacrificing that medium-rare center.
If you’ve ever been frustrated slicing into a dry tri-tip or overcooked edge, this method is for you. Not only does it fix those problems, but it gives you flexibility. You can even chill your roast in an ice bath and grill it later, which means less pressure during party prep.
I’ve built this recipe to be simple and flavorful—no complicated marinades, no mystery steps. Just great beef, smart seasoning, and the magical combo of sous vide precision and hot grill sear. And if you love this recipe, you’ll definitely want to try it next to dishes like my Sous Vide Tri-Tip Steak or Sous Vide Steak with Cowboy Butter.
In the next section, we’ll break down the exact time, temp, and step-by-step prep so your grilled tri-tip turns out juicy and smoky, every single time.
If you’re craving bold flavor and steakhouse-worthy texture, this grilled sous vide tri-tip recipe delivers every time. Sous vide locks in juiciness and precision-cooks the beef, while a quick grill finish gives it that irresistible char. Whether you’re aiming for medium-rare perfection or planning a backyard feast, this guide walks you through each step with clarity and confidence. You’ll also learn how to get that smoky flavor, when to season, and the best timing for the sear. Let’s dive into the method that’s changing how home cooks serve up tri-tip.
PrintGrilled Sous Vide Tri-Tip Recipe
Tender, smoky, and packed with flavor—this grilled sous vide tri-tip recipe gives you consistent results every time with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sous Vide + Grill
- Cuisine: American
Ingredients
1 tri-tip roast
Seasonings of your choice (salt, black pepper, garlic, oregano, paprika, cayenne)
Ice for an ice bath
Instructions
1. Heat sous vide water bath to 135°F (57°C) for medium-rare.
2. Generously season your tri-tip on all sides.
3. Place in vacuum-seal bag and seal.
4. Insert temperature probe if using; cook for 2–4 hours.
5. Preheat grill to high heat and prepare an ice bath.
6. Remove tri-tip from sous vide and chill in ice bath for 2 minutes.
7. Pat dry, then grill 1–2 minutes per side for crust.
8. Slice against the grain and serve with sides.
Notes
For a smoky edge, add soaked wood chips to your grill setup.
Use a meat thermometer if you’re unsure about doneness.
Nutrition
- Serving Size: 6 oz
- Calories: 430
- Sugar: 0g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 110mg
The ideal sous vide time and temperature for grilled tri-tip
Getting that buttery-soft texture in tri-tip all starts with the right sous vide settings. For a grilled sous vide tri-tip recipe that truly delivers melt-in-your-mouth satisfaction, temperature and timing matter more than anything. The magic number for medium-rare is 135°F (57°C). This hits the sweet spot—tender, juicy, and just firm enough for clean, consistent slices.
If you’re following this grilled sous vide tri-tip recipe for the first time, aim for a cook time of 2 to 3 hours. That’s the golden zone where collagen begins to soften, and flavor builds slowly from the inside out. Have more time? Go up to 4 hours. Sous vide isn’t like traditional grilling—it won’t dry out or overcook. Instead, it maintains a precise internal temperature so your tri-tip is ready when you are, without any guesswork.
Want your grilled sous vide tri-tip recipe to lean toward medium? Just raise the temp slightly to 140°F (60°C). For those who enjoy a rarer bite, 130°F (54°C) will give you a deeper pink center with more chew. This flexibility is what makes sous vide so powerful. You get to set your exact level of doneness, then finish strong with a flavorful sear.
One of the biggest benefits of this grilled sous vide tri-tip recipe method is its ability to make even tough or leaner cuts behave like premium steak. Tri-tip isn’t naturally the most tender cut, but with this method, it becomes fork-tender while holding on to its beefy depth. That’s why more and more home cooks are skipping straight grilling and choosing the sous vide route instead.
Before sealing your meat, don’t forget to season it generously. Salt, black pepper, garlic, paprika, and a touch of cayenne bring out the natural umami of the roast during the long water bath. You can add a sprig of rosemary or thyme inside the bag for added aroma. The point is: in a grilled sous vide tri-tip recipe, seasoning early means seasoning smart.
Still getting comfortable with beef cuts and sous vide timing? Take a look at How Long to Sous Vide a Sirloin Tip Roast for comparison. You’ll see how different temps affect textures and how easily it translates to a successful grilled sous vide tri-tip recipe every time.
Another reason why this approach works so well is the ability to plan ahead. You can start your grilled sous vide tri-tip recipe in the morning, let it cook while you do other things, and then chill the roast in an ice bath if dinner is hours away. This makes it a perfect choice for parties, meal prep, or even holiday dinners. The sous vide step is hands-off, and the grilling is fast—leaving you more time to focus on sides, sauces, or just relaxing.
Let’s not forget that every great grilled sous vide tri-tip recipe ends with an unforgettable sear. That short time on the grill delivers flavor-packed char and crisp edges without risking the juicy center you worked so hard to achieve. It’s the finishing touch that transforms good into great.
Whether you’re cooking for yourself or serving guests, this grilled sous vide tri-tip recipe gives you control, consistency, and serious flavor—every single time.
Seasoning tri-tip: before or after sous vide?
Always season before sous vide. That’s rule number one in any grilled sous vide tri-tip recipe worth repeating. When you add seasoning at the beginning, it has time to infuse into the meat during the long, slow water bath. It’s not just about salt penetration—it’s about building deep, layered flavor that carries through to the final bite. And when you’re using a grilled sous vide tri-tip recipe, you want every bite to burst with seasoned crust and juicy beef.
For this recipe, we keep the blend bold and balanced: kosher salt, cracked black pepper, granulated garlic, sweet paprika, a pinch of cayenne for heat, and a touch of oregano for earthiness. This rub holds up beautifully during sous vide and sets the stage for a killer bark once the roast hits the grill.
One trick that separates a good grilled sous vide tri-tip recipe from a great one? Chilling the meat before grilling. After the tri-tip is done in the sous vide bath, drop it into an ice bath for two minutes. It might seem minor, but it makes a major difference. Cold meat sears better, faster, and develops a superior crust without pushing the internal temperature past your desired doneness.
So if you’re prepping in advance, this extra step in your grilled sous vide tri-tip recipe allows you to hold the roast safely and finish it later without compromise. It’s ideal for dinner parties or meal prepping over the weekend.
Some cuts like a striploin or ribeye do well with a buttery pan sear. For example, the Medium-Rare Sous Vide Striploin is perfect for that approach. But in a grilled sous vide tri-tip recipe, it’s all about high-heat, dry grilling. No butter—just flame, flavor, and a crackling sear that seals in everything you’ve built.
In the end, grilling locks in the success of your grilled sous vide tri-tip recipe. Next up, we’ll break down how to master grill marks, add smoky depth, and pick the perfect sides to round out your plate.
How to grill sous vide tri-tip for that smoky finish
After your tri-tip comes out of the sous vide bath, it’s time to fire things up. One key to a successful grilled sous vide tri-tip recipe is a fast, effective sear—and that starts with an ice bath. Submerge the cooked roast in cold water and ice for about two minutes. This quick chill accomplishes two essential things: it lowers the meat’s surface temperature so it sears without overcooking the interior, and it firms up the roast for easier handling on the grill.
Now crank up your grill. For any grilled sous vide tri-tip recipe, heat is your final magic touch. Whether you’re working with charcoal or gas, those grates need to be blazing hot. When a drop of water sizzles and disappears, you’re ready. Pat the tri-tip completely dry—moisture is the enemy of sear—and place it right on the grill.
Sear each side for 1 to 2 minutes. That’s all it takes to lock in flavor and add the deep brown crust that defines a properly executed grilled sous vide tri-tip recipe. You’re not cooking it further—you’re finishing it with texture and smoke. Rotate the meat if needed to get those gorgeous grill marks.
Want to level up the smoky flavor in your grilled sous vide tri-tip recipe? Toss in a handful of soaked hickory or oak wood chips. The subtle smoke seeps into the outer crust during searing, giving your tri-tip a fire-cooked essence that complements the slow, juicy sous vide interior.
This dual-cook technique—precise sous vide followed by flame-seared finish—is what makes the grilled sous vide tri-tip recipe so reliable and delicious. It’s also fantastic for steakhouse favorites like Sous Vide New York Steak or marbled cuts like 137 Ribeye Sous Vide. But with tri-tip, this combo gives you deep beef flavor and steakhouse presentation, right in your backyard.
How long should you sear tri-tip after sous vide?
You’ll want just enough time on the grill to develop beautiful color and texture without drying out the exterior. In any grilled sous vide tri-tip recipe, the sweet spot for searing is about 60 to 90 seconds per side. Go longer than that, and you risk overcooking the bark or pushing the internal temperature beyond your target doneness.
During those short bursts of high heat, watch for the signs of sear perfection—golden-brown grill marks, slight edge charring, and that unmistakable smoky aroma rising from the grates. It’s your cue that the grilled sous vide tri-tip recipe is finishing strong.
After grilling, rest the meat for about 5 minutes. This short pause allows juices to settle and keeps each slice moist and tender. Then, be sure to slice against the grain. Tri-tip has two distinct muscle directions, so make that angle switch midway through for the smoothest, most consistent bites. It’s a critical detail in any successful grilled sous vide tri-tip recipe.
Want to take your grill marks to the next level? Lightly press the tri-tip onto the grates with tongs or use the bottom of a cast iron pan. This adds an aggressive sear without extra time—just make sure to stay attentive. In a grilled sous vide tri-tip recipe, overdoing the sear can undo your perfectly cooked center.
This approach delivers maximum contrast: a smoky, flavorful crust surrounding a perfectly juicy interior. That’s why the grilled sous vide tri-tip recipe stands out. It brings steakhouse quality into your backyard with simple, repeatable steps.
Next, we’ll dive into plating ideas, crowd-pleasing sides, and how to bring it all together so your grilled sous vide tri-tip recipe becomes the highlight of the table.
The right way to slice tri-tip for maximum tenderness
Once your grilled sous vide tri-tip is off the fire, resist the urge to cut immediately. Let it rest for 5 minutes—just enough time for juices to redistribute. Then comes the most crucial step: slicing against the grain.
Tri-tip has two grain directions—start at the pointy end and slice until you reach the angle change, then rotate the roast and continue slicing. Aim for thin, even slices around ¼ inch thick.
This cutting technique is what makes the meat melt-in-your-mouth instead of chewy. It’s one of the same reasons recipes like Zero-Stress Sous Vide Steak or Sous Vide Beef Chuck Roast shine—proper slicing elevates the final texture.
What sides go best with grilled sous vide tri-tip?
Tri-tip has bold flavor and a slightly smoky edge from the grill, so the best side dishes are simple but satisfying. A few ideas to bring it all together:
- Roasted garlic mashed potatoes or herbed fingerlings
- Grilled corn with chili-lime butter
- Tangy chimichurri or horseradish cream sauce
- Fresh tomato and cucumber salad for contrast
- Toasted garlic bread for soaking up juices
Want to keep the meal low-fuss? Add a big green salad and your favorite wine or craft beer and call it done. That’s the joy of a grilled sous vide tri-tip recipe—it’s both unfussy and unforgettable.
If this tri-tip changed the way you think about grilling, it might be time to test the technique on other cuts like Sous Vide Tri-Tip Steak or go lean and savory with a Medium-Rare Striploin.
Conclusion: Why Grilled Sous Vide Tri-Tip Is a Must-Try
Grilled sous vide tri-tip is the best of both worlds: ultra-precise doneness and bold, fire-charred flavor. It’s easy enough for weeknight grilling but impressive enough for guests. The sous vide locks in juiciness, the grill adds smoky depth, and with the right seasoning and slicing, it’s a steakhouse-caliber meal you can make in your backyard.
Whether you’re hosting a summer cookout or meal prepping for the week, this method gives you consistency and flavor every single time. Once you try it, you’ll wonder why you ever made tri-tip any other way.
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FAQs
How do you grill a tri-tip after sous vide cooking?
After sous vide, chill the tri-tip in an ice bath for 2 minutes, pat dry, then sear it on a hot grill for 1–2 minutes per side to build a crust and get grill marks.
What’s the ideal sous vide time and temp for tri-tip before grilling?
Set your water bath to 135°F (57°C) for medium-rare and cook the tri-tip for 2 to 4 hours. Longer times break down connective tissue, adding tenderness.
Should I season tri-tip before or after sous vide when grilling?
Always season before sous vide. This infuses the roast with flavor during cooking and enhances the crust when grilled.
How long should I sear grilled sous vide tri-tip on each side?
Grill each side for 60 to 90 seconds over high heat—just long enough to form a flavorful crust without overcooking the inside.
What’s the best way to get a smoky flavor on grilled sous vide tri-tip?
Use soaked wood chips on charcoal or in a smoker box. Hickory and oak work well. This adds depth without overpowering the beef.
Can I grill tri-tip directly from the sous vide bag or should I chill it first?
Chilling it briefly in an ice bath improves the sear and prevents the inside from overcooking. It also makes it easier to handle on the grill.
What sides go best with grilled sous vide tri-tip?
Great side pairings include mashed potatoes, grilled vegetables, chimichurri sauce, and fresh salads. They complement the meat’s rich flavor and smoky edge.