Sous Vide Lemon-Thyme Tri Tip

BEEFALICIOUS! Roast beef has always been one of my faves, and I used to be drawn to the deli counter at Whole Foods to treat myself to some of their sous vide roast beef. It’s super delicious, lean, beefy goodness – but it’s also $18.99 a pound! I just can’t justify spending that kind of money when I know I can make ultra high quality roast beef at home for as little as $3.79/lb when it’s on sale.

My preferred cut of beef to roast is the tri-tip. It’s highly accessible here on the West Coast, and the meat is lean, flavorful, and extra juicy when prepared right. Cooking it sous vide makes that “just right” an absolute snap, and gives you all the time you need to prepare side dishes, run errands, or just put your feet up and chill for an hour and forty-five! After a quick finish on the stovetop or the grill to crisp up the outside, it slices into pink, juicy perfection ready to be topped with fresh chimichurri (Cheater’s or Traditional Chopped), Dijon caper butter, or lemony Blender Bearnaise. Any extra makes ahhhhh-mazing lunch wraps, and pro-tip – it slices thinly much more easily when well-chilled.

This easy tri-tip recipe flirts with the Mediterranean flavors of lemon, thyme, and garlic, though they’re quite subtle after cooking. If you have the time to apply the seasonings to your roast and allow to dry-brine overnight before cooking, it’ll be a touch stronger – but seriously, it’s gonna be delicious either way!

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Sous Vide Lemon Thyme Tri-Tip

Get ready for a new favorite way to prepare a beef roast that will NEVER come out less than perfectly juicy. Once you tri-tip this, there's no going back!

Course Main Course

Cuisine American, Californian, healthy, keto, low carb, Mediterranean

Keyword bbq, beef, carnivore, dinner, high protein, keto, paleo, sugar free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Resting Time 10 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 6 people

Calories 253kcal

Author Nicole

Equipment

• sous vide immersion circulator
• BPA-free zip-locking bag
• frying pan or grill

Ingredients

• 1.5 - 2 lb tri-tip roast
• 1/2 tsp thyme dried or finely chopped fresh
• 1/2 tsp fresh lemon zest from one whole lemon
• 1/4 tsp garlic powder
• 1 Tbsp salted butter
• 1/2 tsp seasoned salt I prefer Omnivore Limone
• 1/2 Tbsp avocado oil for searing after sous vide process

Notes

First, set up your sous vide water bath. Starting with hot water will reduce the time it takes to come to temperature, and you'll want to set the temperature to 135ºF for a nice, juicy, pink-centered medium. Increase to 145ºF for a still-juicy but less-pink medium-well - and you'll just have to look up the temperature for well done yourself because it's just unimaginable to me.

 

Once your bath is set, it's time to get started on seasoning the roast. I find that combining the dry seasonings in a small bowl before adding to the meat is the best way to avoid getting meat juice on anything. A clean kitchen is a safe kitchen!

 

Sprinkle half of the blend on one side and massage in well. Flip the roast and repeat the process.

 

Slide the seasoned roast into a gallon-sized BPA-free zip-locking bag. Place the tablespoon of salted butter on top of the roast and throw in an extra sprig of thyme if you feel like it. Thyme is on your side!

 

Seal all but one inch of the bag shut so that it is almost air-free. As you lower the bag into the sous vide bath, the remaining air will squish out, and you can seal the bag. Clip it to the side of the bag and set a timer for 1h45m.

 

This is a great time to whip up my Sweet Cucumber Feta Mint Salad so the flavors are all melded by the time you're ready to eat!

 

Once the timer goes off, turn off your sous vide device and remove the bag from the bath. Slide the steak onto a plate and dry well with paper towels. Some of the seasoning will naturally rub off. Rub the entire steak down with the half tablespoon of avocado oil and re-season with salt & pepper, or my favorite Omnivore Limone. Set aside.

 

Heat a frying pan or your grill until a drop of water sizzles and disappears immediately. Place the roast fattier-side down onto your cooking surface and cook for 3 minutes. It should have developed a nice, browned crust when you flip and repeat the process.

 

Remove from heat and tent lightly with foil, allowing to rest for 10 minutes before slicing.

 

Plate and enjoy!

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