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Hi, I’m Jasmine—the hands behind the recipes on SousVideRecipe.com. Growing up in Florida, I was no stranger to backyard grilling. But the first time I tried a sous vide dry rubbed tri-tip steak, everything changed. I had rubbed down a tri-tip with garlic, pepper, smoked paprika, and rosemary, sealed it tight, and let it soak low and slow. After a hot sear, the flavor and texture blew my mind. It was tender from edge to edge, with a smoky bark that rivaled any BBQ joint.
The beauty of a sous vide dry rubbed tri-tip steak lies in its balance. The sous vide technique gives you ultra-precise doneness—no guessing, no drying out. And the dry rub? It infuses over hours, deepening the beefy flavor without overpowering it. When the steak hits high heat at the end, the rub caramelizes into a bark-like crust that locks everything in.
Cooking a sous vide dry rubbed tri-tip steak isn’t just about tenderness—it’s about creating depth. With traditional grilling, you have to constantly check temperatures and risk uneven results. But with a sous vide dry rubbed tri-tip steak, the water bath keeps everything consistent, giving you perfect edge-to-edge results, every single time.
I’ve served this sous vide dry rubbed tri-tip steak at weeknight dinners, cookouts, even holidays—and the reaction is always the same: “How did you get it this tender?” The answer is always the same, too—sous vide dry rubbed tri-tip steak is just next-level.
What I also love is how customizable it is. You can adjust the rub based on your mood—smokier, spicier, herbier—and it still turns out great. Whether you’re cooking for your family or impressing guests, a sous vide dry rubbed tri-tip steak lets you do both.
So if you’re tired of tough cuts or inconsistent grilling, this sous vide dry rubbed tri-tip steak method delivers reliable, steakhouse-quality results—no stress, no mess. Once you try it, there’s no going back. Your new favorite recipe? It just might be this sous vide dry rubbed tri-tip steak.
PrintSous Vide Dry Rubbed Tri-Tip Steak
This sous vide dry rubbed tri-tip steak recipe delivers rich spice, ultra-tender texture, and a bold seared crust that makes every bite unforgettable.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
1 tri tip roast (about 3 lbs)
2 tsp salt
2 tsp black pepper
2 tsp garlic powder
1 tsp paprika
1/2 tsp smoked paprika
1 tsp onion powder
1 tsp dried rosemary
1/4 tsp cayenne pepper
1 tbsp mayonnaise
2 tbsp avocado oil or other high smoke point oil
1 tsp smoked Maldon salt
Instructions
1. Set sous vide precision cooker to 132°F / 55.6°C for medium-rare doneness.
2. Generously coat the tri-tip with the spice rub on all sides.
3. Vacuum seal or use the water displacement method to bag the tri-tip.
4. Sous vide the tri-tip in the water bath for 6.5 hours.
5. Remove from bag and dry thoroughly with paper towels.
6. Apply a thin layer of mayonnaise using a silicone brush.
7. Preheat a cast iron skillet over medium-high heat until smoking hot.
8. Add avocado oil and sear the tri-tip for about 30–45 seconds per side.
9. Remove from heat, slice against the grain, and finish with smoked Maldon salt before serving.
Notes
Optional: You can sous vide and chill the tri-tip up to 3 days ahead for quick finishing later.
Slice against the grain in two directions for maximum tenderness.
For bolder flavor, let the spice rub sit on the meat for 30 minutes before sealing.
Nutrition
- Serving Size: 6 oz
- Calories: 440
- Sugar: 0g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 120mg
The secret weapon: the rub-to-sear effect
The trick is giving the rub time to penetrate while also creating contrast. That rich bark formed during the final sear complements the soft, juicy interior. It’s the texture play that makes this sous vide dry rubbed tri-tip steak so addictive.
When the steak exits the sous vide bath, it’s fully cooked—but without a crust. That’s where the dry rub and sear work their magic. As the rub slowly infuses during sous vide, it flavors the meat deeply. Then, during the sear, it transforms into a smoky, savory crust that brings balance to the steak’s velvety texture. That contrast is key—it’s what elevates a sous vide dry rubbed tri-tip steak above other cooking methods.
Another huge benefit of a sous vide dry rubbed tri-tip steak is the level of control you get. By applying the rub beforehand, you let time—not heat—do the work. The flavors sink in slowly, creating a rich profile that pairs beautifully with wood smoke, char, or even a hint of finishing salt. No risk of burning sugar or drying out your beef like you might with high-heat grills alone.
This method is a must if you love bold flavor and steakhouse-worthy presentation. Whether you’re cooking for a holiday dinner or a laid-back weekend meal, a sous vide dry rubbed tri-tip steak delivers the wow factor without extra effort. You get consistent results every time, and the bark only gets better with practice.
Want even more crust ideas? Check out our popular Sous Vide New York Steak for inspiration. You’ll notice the same emphasis on searing and texture—but the sous vide dry rubbed tri-tip steak brings a whole new level of smoky, spice-forward flavor. Once you master the bark, you’ll find yourself coming back to this sous vide dry rubbed tri-tip steak recipe again and again.
When and how to apply the dry rub
Timing is everything when you’re making a perfect sous vide dry rubbed tri-tip steak. The dry rub should always go on before the sous vide cook—not after. This gives the seasoning hours to work its way into the meat, creating a more flavorful bite from the inside out. Plus, when the steak hits the heat for searing, the sugars and spices in the rub caramelize, forming that signature crust you crave.
To start, pat the tri-tip completely dry. Then coat it evenly with your spice rub. Let it sit for 15–20 minutes if you have time, or seal it right away in a vacuum bag. That’s it. You don’t need a marinade or wet brine when your sous vide dry rubbed tri-tip steak is already packed with bold flavor from the rub alone. The meat will naturally absorb the spices during its slow sous vide bath, giving you a result that’s deeply seasoned—not just coated.
Worried about losing your rub in the sous vide bath? Don’t be. As long as the steak is vacuum-sealed tightly, the spices stay in place and won’t wash away. It’s one of the many reasons a sous vide dry rubbed tri-tip steak is such a dependable method. You can even double-bag it if you’re using the water displacement method with zipper bags.
Later, before searing, make sure to dry the surface again. Moisture kills crust. This quick extra step ensures your rub caramelizes instead of steaming. A dry surface meets high heat and results in a bark that’s crisp, flavorful, and unforgettable.
Want even more flavor tricks for your sous vide dry rubbed tri-tip steak? Try brushing a thin layer of mayo before searing—yes, mayo! It acts as a fat layer to boost browning without altering flavor. For other creative finishes, check out our Sous Vide Steak with Cowboy Butter—it’s loaded with sear-friendly tips and sauce ideas that pair perfectly with dry rubbed cuts.
Bottom line? Season early, seal tight, dry well, and sear hard. That’s the path to the perfect sous vide dry rubbed tri-tip steak every single time.
Best dry rub blends for tri-tip
A great sous vide dry rubbed tri-tip steak needs the right balance of savory, smoky, and spicy. Our go-to blend includes salt, black pepper, garlic powder, onion powder, paprika, smoked paprika, cayenne, and rosemary. Each spice plays a role: garlic and onion bring depth, paprika adds earthy warmth, and cayenne gives it a subtle kick. The smoked paprika and cayenne especially enhance the bark without overwhelming the natural richness of the beef.
The beauty of this rub is that it evolves during the sous vide process. As the tri-tip gently cooks over several hours, the spices meld into the meat, creating a flavor that’s fully infused rather than surface-level. When you sear the sous vide dry rubbed tri-tip steak, that slow-built flavor caramelizes instantly into a crave-worthy crust. The rub doesn’t just stick—it transforms.
This blend works beautifully with tri-tip’s lean muscle structure and its triangular grain, which benefits from big flavor and contrast. But the magic doesn’t stop there. You can use the same rub on other cuts, like a Sous Vide Sirloin, where the stronger texture pairs well with a similar spice profile. Or, if you’re in the mood for something even more refined, try it on a Medium-Rare Striploin to bring out a bold edge on a more delicate cut.
Another great thing about a sous vide dry rubbed tri-tip steak is how customizable it is. Want more heat? Add chipotle powder. Prefer herbaceous notes? Try thyme or crushed coriander. The base blend is versatile and forgiving, making it ideal for beginners and pros alike.
If you’ve never played around with dry rubs before, this is the perfect place to start. The precise control of sous vide ensures that every element—from the rub to the sear—hits just right. Once you taste your first sous vide dry rubbed tri-tip steak done with this rub, you’ll understand why we come back to it again and again.
Sear before or after sous vide?
Always after. When you’re making a sous vide dry rubbed tri-tip steak, the final sear is what brings the whole dish together. Sous vide delivers precision doneness, but it’s that hot, high-heat sear that builds color, texture, and flavor on the outside.
First, remove the tri-tip from the bag and dry it thoroughly. Moisture is the enemy of browning. Then comes a unique twist—apply a thin layer of mayonnaise. Yes, mayo. It’s flavor-neutral, high in fat, and perfect for browning. Brush it on lightly with a silicone brush, then heat a cast iron skillet until it’s smoking hot.
Add avocado oil, which has a high smoke point, and sear the tri-tip for 30–45 seconds per side. That’s all it takes to develop a rich, flavorful bark that contrasts beautifully with the tender interior. This same method works wonders for fattier cuts like 137 Ribeye Sous Vide, where surface crisping is key.
Make-ahead and leftovers
One of the best parts about a sous vide dry rubbed tri-tip steak is how flexible it is for planning ahead. You can rub and vacuum-seal the tri-tip a day in advance and store it in the fridge. After cooking sous vide, drop it into an ice bath to chill quickly, then store it sealed until you’re ready to sear—up to 3 days refrigerated or 3 months frozen.
For leftovers, slice thin against the grain and refrigerate in an airtight container. It reheats beautifully in a warm pan or can be served cold in salads or sandwiches. Recipes like Zero-Stress Sous Vide Steak follow a similar chill-and-sear strategy that keeps flavor and texture intact.
Slice against the grain for melt-in-your-mouth results
You’ve nailed the cook and sear—now don’t ruin it with the wrong slice. A good sous vide dry rubbed tri-tip steak deserves to be cut with care. Tri-tip is unique because the grain runs in two different directions. The key is to locate the point where the grain shifts and adjust your angle halfway through slicing.
Always slice against the grain in thin, even strips. This shortens the muscle fibers and keeps the bite tender. It’s a finishing step that makes all the difference—especially when you’re serving guests or meal prepping for the week. For visual guidance, compare with our method in Medium-Rare Striploin where correct slicing also enhances tenderness and presentation.
After slicing, finish with a pinch of smoked Maldon salt for crunch and a pop of flavor. This final touch elevates the crust and balances the smoky richness of the rub.
What to serve with dry rubbed tri-tip
A strong sous vide dry rubbed tri-tip steak deserves bold but balanced sides. Grilled vegetables like zucchini, bell peppers, and onions bring a smoky sweetness that plays well with the paprika and garlic in your rub. Crispy roasted potatoes or smoked salt mashed potatoes are perfect for soaking up juices.
Chimichurri is a popular companion—it cuts through the richness and brings herbal brightness. You can also explore bolder sauces like cowboy butter, featured in our Sous Vide Steak with Cowboy Butter recipe. It’s a match made in steak heaven.
If you want a showstopper meal with minimal stress, this sous vide dry rubbed tri-tip steak and a few smart sides can steal the spotlight at any dinner table.
Conclusion
The beauty of a sous vide dry rubbed tri-tip steak is how effortlessly it delivers steakhouse quality at home. With just a few pantry spices, a little patience, and a quick sear, you unlock next-level flavor and consistency. From rub timing to searing tricks, you now have the complete roadmap to get that crave-worthy bark and buttery center every time.
Whether you’re hosting a weekend cookout or prepping ahead for busy weeknights, this recipe offers versatility without compromising taste. With the right rub, smart slicing, and a hot pan, your tri-tip won’t just be good—it’ll be unforgettable.
Ready to explore other cuts? Try our Sous Vide Tri-Tip Steak or Sous Vide New York Steak for more bold and beefy ideas.
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FAQs
When should I apply the dry rub to tri-tip before sous vide?
Apply the dry rub right before vacuum sealing the meat. Letting it sit 15–30 minutes beforehand enhances flavor absorption during sous vide cooking.
What are the best spices for a dry rubbed sous vide tri-tip steak?
Salt, pepper, garlic powder, paprika, smoked paprika, cayenne, onion powder, and rosemary create a bold, balanced rub that holds up beautifully during sous vide.
Does a dry rub affect the texture of sous vide tri-tip?
Yes—in a good way. The rub forms a bark-like crust after searing, creating a flavorful contrast with the tender sous vide interior.
How do I keep the rub from washing off during sous vide?
Vacuum sealing locks the rub in place. Ensure a tight seal and pat the meat dry before cooking. Avoid excess liquid inside the bag.
Should I sear the dry rubbed tri-tip before or after sous vide?
Always after. Sous vide first, then sear quickly in a hot pan for 30–45 seconds per side to form a crisp, flavorful crust.
Can I sous vide a vacuum-sealed dry rubbed tri-tip ahead of time?
Yes! After sous vide cooking, chill it in an ice bath, then store it sealed in the fridge for up to 3 days or freeze for longer.
How do I store leftovers from a sous vide dry rubbed tri-tip?
Slice against the grain and store in an airtight container. Reheat gently in a pan or sous vide bath to preserve texture and moisture.