Santa Maria Sous Vide Tri Tip

One of Monica's favorite Beef cuts that I cook is Tri Tip. When we use to live in California it was readily available just about everywhere. But since moving to Wisconsin it has become a bit harder to find. So when she discovered a local farm, Spring Creek Meats selling Tri Tip at the Farmers Market she had to pick up a couple.

I prepared them Santa Maria Style, with traditional seasonings and smoked them over Oak Wood. Then I sous vide cooked them and finished them by searing them over some hot coals on my kettle grill. Let me show you how easy it is to cook yourself.

Ingredients:

Tri Tip

Santa Maria Seasoning (I used Grillaholics SPG Rub)

Oak Wood Chunks or Chips

Season your Tri Tip with equal parts Salt, Black Pepper and Garlic Powder. I used Grillaholics SPG Blend.

Smoke using Oak Wood at the lowest temperature possible, preferably 150-180 degrees for as long as possible, without the internal temperature getting above 130 degrees.

Vacuum seal and sous vide cook at 134 degrees for 3-6 hours. When done remove from bag and dry off completely with paper towels.

Sear over hot coals for 1-2 minutes on each side. Slice against the grain and enjoy!

To watch me make this recipe step by step simply watch my video below.