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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.


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.


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