I’ve blogged about my past difficulties sous viding grass fed beef, but I’m determined to keep on experimenting until I get it right. A few days ago, I sous vided a tri-tip roast (along with a butterflied leg of lamb) that I finished off for dinner tonight.
Time to make Sous Vide Grass Fed Tri-Tip Roast!
Serves 6-8
Ingredients:
- 2½ pound grass fed tri-tip roast
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Onion powder
- Garlic powder
- 2 tablespoons lard or fat of choice
Equipment:
- All of my recommended kitchen tools are listed here.
I purchased a grass fed tri-tip roast from Sigona’s.
I dried it, seasoned it with salt, pepper, onion powder, and garlic powder, and vacuum-sealed it.
I dumped it in the SousVide Supreme set at 130 F for 6 hours.
I removed the packet from the machine and dunked it in an ice bath for 1 hour and then stored it in the fridge.
Before going to bed this morning, I filled and preheated my SousVide Supreme to 130 F. When I woke up, I took the tri-tip roast out of the fridge and dropped it in the SousVide Supreme.
30 minutes later, I removed the tri-tip, dried it off…
…and seared it in some lard in my super-hot cast iron skillet. I seared the roast 2 minutes on each side undisturbed.
Here’s the final product all sliced up:
I was much happier with this roast than with my previous experiments sous viding grass fed beef. Yes, the texture was a little chewy but I really hate that grass fed meat gets mushy and powdery if you cook it too long. Going forward, I’m gonna stick with 130F as the cooking temp and use a shorter steeping time in the bath.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Sous Vide Grass Fed Tri-Tip Roast
Ingredients
- 2½ pounds grass fed tri-tip roast
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Onion powder
- Garlic powder
- 2 tablespoons lard or your fat of choice
Instructions
- Dry your roast and season it liberally with salt, pepper, onion powder, and garlic powder. Vacuum seal it.
- Dump it in the SousVide Supreme set at 130°F for 6 hours.
- Remove the packet from the machine and dunk it in an ice bath for 1 hour then store it in the fridge until you're ready to eat it.
- When you're ready to serve up the roast, put the hunk of meat back in the SousVide Supreme at 130°F for 30 minutes to reheat the meat.
- Remove the tri-tip and dry it off. Heat up the lard in a large cast iron skillet over medium-high heat and sear the roast for 2 minutes on each side undisturbed.
- Let the meat rest then slice it up. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am going for it today. I will use my sous vide setting of my insta pot for the first time.
Do you have to chill the meat or can you just go ahead and sear and serve?
You can just sear and serve.