How do we cook the Perfect Tri-Tip Steak and achieve the most tender of steaks every time and never fail? You know you like your steak cooked medium-rare but can’t seem to get a handle on cooking it correctly. What would you do? If you have never tried a technique called sous vide maybe it’s time to look into it!
WHAT IS SOUS VIDE COOKING?
Sous vide cooking involves placing your seasoned steak into a vacuum-sealed cooking bag or zip-lock bag and cooking it in a temperature-controlled pot/container of water at your desired temperature so your meat cooks at a consistent temperature and does not overcook. I decided to cook my tri-tip for 6 hours at a temperature of 132°. I placed my special chimichurri sauce into a ripping hot cast iron bowl/plate to enhance our steak meal. You could smell the chimichurri a mile away. It is wonderfully fragrant and tasty! If you are going for an Argentine Vibe, you need to cook your steak over a mesquite/charcoal grill to add some smokiness to that tri-tip. See more info on using a sous vide here!
The required amount of time a steak needs to become tender using the sous vide can be anywhere from 2 to 48 hours depending on the kind of steak or roast you are cooking. Cuts such as pork shoulder or chuck roast would take the longest because of the tendons and tough muscle fibers that need to break down.
Let me know your results and questions that you may have when using a sous vide and as always, thanks for Spending Time in My Kitchen!