Sous Vide Grass Fed Tri-Tip Roast

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

17