➤ Table of Contents
Growing up in Florida, beef meant ribs or brisket at weekend cookouts. But I’ll never forget the first time I cooked a sous vide beef tri-tip roast in my tiny apartment kitchen—it completely flipped my expectations. Tri-tip was always a bit hit-or-miss for me. Sometimes tough, sometimes dry. But sous vide made it buttery, deeply beefy, and evenly pink from edge to edge.
I prepped it the way I would for a roast: lots of garlic, fresh thyme, and butter. I sealed it up and set it in the warm water bath, expecting good, but not magic. Nearly two hours later, I seared it, sliced it thin across the grain, and that first bite… wow. It was so juicy and tender I remember texting my sister immediately: “You need to try sous vide tri-tip. Life-changing.”
Since then, it’s become one of my go-to recipes for stress-free dinners or meal prep. The beauty is in the consistency—with sous vide, there’s no guessing. You lock in flavor, get perfect doneness every time, and still get that rich, browned crust from a quick grill or cast-iron finish.
Even better, tri-tip is a more affordable cut compared to ribeye or filet. That means you can serve up a steakhouse-quality experience at a fraction of the price. It’s no surprise this recipe pairs beautifully with any of our hearty dishes, like the Sous Vide Prime Rib Roast or even a lighter option like Sous Vide Striploin.
For me, sous vide tri-tip is more than just a recipe—it’s proof that technique makes all the difference. And I’m here to help you master it.
If you’ve never tried sous vide beef tri-tip roast before, you’re in for a game-changer. This method turns a lean cut like tri-tip into juicy, restaurant-quality beef without overcooking. In this article, I’ll guide you through a foolproof, flavorful approach that brings out the best in tri-tip using sous vide. We’ll talk about timing, temperature, seasoning, and that all-important sear. Whether you’re a beginner or seasoned home cook, this guide covers it all. And because it’s based on top-ranked Google sources, it’s designed to deliver results that are both practical and delicious.
PrintSous Vide Beef Tri-Tip Roast
This sous vide beef tri-tip roast is tender, juicy, and full of garlic-herb flavor. Easy to prep, perfectly cooked every time, and finished with a rich sear.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
1 (2-pound) tri-tip roast
Kosher salt
Freshly ground black pepper
2 tablespoons thyme leaves
3 large garlic cloves, minced
4 tablespoons unsalted butter, cubed
Extra-virgin olive oil, for brushing
Instructions
1. Heat a large pot of water until it registers 134°F on a digital probe or candy thermometer.
2. Season roast generously with salt and pepper. Rub all over with thyme and garlic.
3. Transfer to a BPA-free resealable freezer bag. Add butter and seal using water displacement method.
4. Cook in water bath at 134°F for 1 hour 45 minutes or until internal temp is 130°F.
5. Remove from bag and rest 5 minutes. Scrape off garlic and thyme.
6. Pat dry. Brush with oil, re-season lightly.
7. Sear in hot cast iron or on grill 5–7 minutes until browned.
8. Let rest 10 minutes, then slice thinly against grain and serve.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently at 120°F sous vide or in a pan with broth.
Nutrition
- Serving Size: 6 oz
- Calories: 420
- Sugar: 0g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 105mg
What Temperature Is Best for Tri-Tip Roast?
Tri-tip is a lean, triangular cut known for its bold, beefy flavor—but it can be tricky to cook just right using traditional methods. That’s exactly why a sous vide beef tri-tip roast is such a game changer. Instead of dealing with hot spots or uneven doneness, sous vide allows you to cook tri-tip with total precision. No more gray bands or dry edges—just juicy, tender beef from edge to center, every single time.
When cooking a sous vide beef tri-tip roast, temperature is your best friend. For a traditional medium-rare, set your sous vide bath to 134°F. At this temperature, your sous vide beef tri-tip roast will develop a rosy pink interior, a buttery-soft texture, and just enough structure to slice cleanly. The low-and-slow water bath gives the connective tissue time to soften without losing that classic tri-tip chew.
If you like your sous vide beef tri-tip roast closer to medium, you can bump the temp slightly to 138°F. This delivers a firmer bite without sacrificing too much moisture. For those who prefer roast-style doneness—a bit more resistance when slicing—go with 140–142°F. But be warned: once your sous vide beef tri-tip roast crosses the 145°F mark, it starts to lose moisture quickly and leans toward dryness.
That’s the beauty of sous vide. Whether you’re aiming for steak-like texture or roast-style slices, you’re in complete control. And unlike oven-roasted versions that can overcook in minutes, a sous vide beef tri-tip roast stays at your target temperature for hours without risk. It’s forgiving, consistent, and ideal for home cooks of all skill levels.
For best results, plan for a cooking time of 1 hour 45 minutes to 2 hours in the water bath. This allows the inside of the sous vide beef tri-tip roast to reach equilibrium and tenderize beautifully. You can safely extend the cook to 3 or even 4 hours without harming texture, making this method perfect for entertaining or meal prep.
Once cooked, rest the sous vide beef tri-tip roast briefly before searing. This helps retain the juices. Then sear it hot and fast—just 5 to 7 minutes total—for a caramelized crust that contrasts perfectly with the soft, juicy interior.
If you’ve been disappointed by dry, uneven roasts in the past, it’s time to let the sous vide beef tri-tip roast win you over. It’s not just about temperature—it’s about unlocking a consistent, repeatable, and mouthwatering experience every time.
How Long Should You Sous Vide Tri-Tip Roast?
Cook time plays a critical role in the final texture of your sous vide beef tri-tip roast. While temperature controls doneness, the length of the cook determines tenderness. For a 2-pound sous vide beef tri-tip roast, the ideal cook time is 1 hour and 45 minutes. This duration allows the muscle fibers to relax and tenderize gradually without becoming overly soft or stringy.
Unlike thinner cuts like filet or ribeye, a sous vide beef tri-tip roast has more structure. It’s thicker and denser, which means it needs a little extra time in the water bath to come to temperature evenly. That’s exactly why you don’t want to rush it. Give it at least 1 hour and 45 minutes for optimal tenderness and mouthfeel.
Can you go longer? Absolutely. A sous vide beef tri-tip roast is incredibly forgiving. If life happens and you need to extend the cook to 3 or even 4 hours, you’ll still get a juicy, tender roast. Sous vide maintains a steady, exact temperature, so there’s no risk of overcooking in the traditional sense. The real limit isn’t safety—it’s texture. Past 4 hours, the sous vide beef tri-tip roast may start to feel too soft or lose that satisfying chew that makes tri-tip unique.
That said, longer cook times can be a benefit for meal prep. Need to keep your sous vide beef tri-tip roast in the bath while running errands or hosting guests? No problem. The meat will hold steady and stay perfectly cooked until you’re ready to sear and serve.
Want to try the same principle on larger or tougher cuts? Check out our Sous Vide Corned Beef Brisket – 48-Hour Method for ultra-tender slices or go with our 10-Hour Tender Corned Beef Sous Vide Guide for maximum flavor and break-down.
Bottom line? With a sous vide beef tri-tip roast, you don’t need to stress about precision down to the minute. You get a wide window of perfection, flexibility in timing, and guaranteed results. That’s the magic of sous vide—where timing is your ally, not your enemy.
Here’s a quick reference chart:
| Temperature | Doneness | Time |
|---|---|---|
| 130°F / 54°C | Rare | 1 hr 45 min – 3 hrs |
| 134°F / 56.5°C | Medium-Rare | 1 hr 45 min – 4 hrs |
| 138°F / 58.8°C | Medium | 2–4 hrs |
Want to go longer? You can, but the texture softens more over time.
How to Season a Sous Vide Beef Tri-Tip Roast
Tri-tip has bold beefy character, and it doesn’t need much to shine. For this recipe, stick with:
- Kosher salt
- Freshly ground black pepper
- Minced garlic
- Fresh thyme leaves
- Unsalted butter (cubed)
Season your roast generously with salt and pepper on all sides. Then rub in the garlic and thyme for that classic herb crust. Finally, toss in some cubed butter for richness. The butter will slowly melt and infuse the meat while it cooks in the bag.
If you enjoy deeper flavor, this cut also handles marinades well—just avoid too much acidity, which can break down texture in the long sous vide process.
Want more beef inspiration? You might enjoy our Sous Vide New York Strip Steak or the flavor-packed Sous Vide New York Steak.
How Do You Seal & Sear a Sous Vide Roast?
Sealing your sous vide beef tri-tip roast properly is the first step toward success. Start with a vacuum-sealed bag or a BPA-free resealable freezer bag. Add the seasoned sous vide beef tri-tip roast along with cubed butter. If you’re using a zipper bag, apply the water displacement method: slowly lower the bag into the water, allowing the pressure to push out air, then seal it just before it’s fully submerged. This helps the sous vide beef tri-tip roast cook evenly, preventing floating and reducing air pockets that could affect temperature control.
Once your sous vide beef tri-tip roast finishes cooking—typically after 1 hour and 45 minutes at 134°F—carefully remove it from the bag. Let it rest on a cutting board for 5 minutes. This resting period allows the internal juices to settle slightly, making the sear more effective. Now, be sure to scrape off any visible garlic or thyme. These bits can burn during high-heat searing, leaving behind bitter flavors you don’t want on your sous vide beef tri-tip roast.
Next comes the critical sear. Use a clean paper towel to pat the roast completely dry—this is non-negotiable. A dry surface ensures a proper crust and avoids steaming. Lightly brush your sous vide beef tri-tip roast with high-quality oil like avocado or extra-virgin olive oil. Give it one last quick seasoning with salt and pepper for that final pop of flavor.
Heat your cast iron skillet or grill until it’s blazing hot. Drop the roast in and listen for that satisfying sizzle. Sear your sous vide beef tri-tip roast for 5 to 7 minutes total, turning once, until a deep, golden-brown crust forms. This step doesn’t just add flavor—it adds visual appeal and that craveable texture contrast between crisp outside and tender inside.
When the crust is perfect, rest your sous vide beef tri-tip roast another 10 minutes. This second rest ensures the juices redistribute evenly, making each slice succulent from edge to center. Use a sharp carving knife to slice thinly against the grain. This is essential for tri-tip, which has distinct muscle fibers that must be cut across for the softest bite.
This searing process takes your sous vide beef tri-tip roast from merely good to absolutely unforgettable. It’s the final step that delivers steakhouse-level results right in your home kitchen. Don’t skip it. This crust is your badge of flavor.
How to Serve Sous Vide Beef Tri-Tip Roast
After resting and searing, you’re left with a perfectly juicy tri-tip ready for slicing. The best way to serve it? Thinly sliced, against the grain. Tri-tip has two grain directions, so start at the thinner tip, cutting perpendicular to the fibers. Once you hit the angle shift, rotate and continue slicing the opposite way.
Want to turn your roast into a full meal? Pair it with chimichurri, roasted garlic mashed potatoes, or a fresh arugula salad. For a quick lunch, it’s amazing in sandwiches or wraps. I often meal-prep it alongside Sous Vide Ground Beef for weeknight bowls.
Tri-tip is super versatile—serve it hot, room temp, or even cold. It’s a hit at dinner parties but also works beautifully sliced over a salad.
Storage & Leftovers: Making It Last
One of the best things about sous vide beef tri-tip roast is how well it stores. Here’s how to keep it fresh:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Slice it first, then wrap tightly and freeze up to 3 months.
To reheat, drop slices in a sous vide bath at 120–125°F for about 30 minutes—or warm in a pan with a touch of broth to keep it juicy.
Avoid microwaving; it zaps the texture. Tri-tip’s lean structure means gentle reheating makes a huge difference.
Planning ahead? You can even sous vide the roast a day before, chill it in the bag, then sear just before serving.
And if you haven’t yet, check out our Zero-Stress Sous Vide Steak for more time-saving techniques you’ll want to use again and again.
Conclusion
Sous vide beef tri-tip roast is the kind of recipe that turns a simple cut into something unforgettable. With just a few ingredients and a bit of patience, you get rich beef flavor, melt-in-your-mouth tenderness, and a gorgeous sear every time. Whether you’re hosting dinner or meal prepping for the week, this method guarantees success.
The beauty of sous vide is that it puts control back in your hands—perfect temperature, perfect timing, and zero stress. And tri-tip? It’s affordable, flexible, and absolutely delicious. Give it a try, and you’ll see why this is a personal favorite in my kitchen.
Join us on Facebook and Pinterest for even more delicious recipe ideas!
FAQs
How long does it take to sous vide a tri-tip roast?
It takes about 1 hour and 45 minutes to 2 hours at 134°F for a 2-pound tri-tip. You can go up to 4 hours for more tenderness without overcooking.
What temperature is best for tri-tip roast?
For medium-rare, 134°F is ideal. If you prefer medium, go for 138°F. Stay below 145°F to preserve juiciness.
Is 4 hours too long to sous vide a steak?
Not for tri-tip. While 4 hours is too long for a thin steak, a tri-tip roast can benefit from extended time for added tenderness.
Is it safe to sous vide beef at 135?
Yes. 135°F is a safe temperature for sous vide cooking when maintained for the proper time. It also delivers perfect medium-rare results.
Should tri-tip be cooked fast or slow?
Sous vide is a slow and steady method—ideal for tri-tip. Traditional methods benefit from high-heat searing after a slow roast or water bath.
How do you sear a sous vide roast?
After sous vide, pat the roast dry, season lightly, and sear in a hot cast iron pan or on a grill for 5–7 minutes total.
Should you sear tri-tip roast?
Absolutely. Searing adds depth of flavor and a beautiful crust to the already tender sous vide meat.