Marinated Tri-tip

August 6, 2020
This basic tri-tip recipe is a great jumping off point for fro-tip lovers and this is one of the many areas where the Anova Precision Oven shines. The oven is able to give you perfect sous vide results in much less time due to the power steam. Impress your friends with tri-tip sandwiches or a meal served with your favorite sides like roasted potatoes and wilted spinach and garlic.
Prep Time
Cook Time
Marinated Tri-tip
5 (2)
3 lb
¼ Cup
Tamari Soy Sauce
1 Tbsp
Worcestershire Sauce
1 tsp
1 tsp
Coarse Ground Pepper
½ tsp
Coarse Kosher Salt
Garlic Cloves Minced
2 Tbsp
Avocado Oil

1. Marinade Tri-tip

Place tri-tip in ziplock bag along with soy sauce, worcestershire, garlic, pepper and mirin. Seal and refrigerate for 2-6 hours.
Marinade Tri-tip

2. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear

3. Prepare Sheet Pan

Line baking sheet with aluminum foil
Prepare Sheet Pan

4. Insert Probe

Place tri-tip on perforated pan with lined baking sheet underneath and insert probe into thickest part of the meat.
Insert Probe

5. Cook to Core Doneness

Place lined baking sheet in bottom rack to catch any drippings.
Cook to Core Doneness
Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear
140°F Probe Target

6. Hold Warm (optional)

Hold Warm (optional)
Sous Vide Mode: On
Steam: 100%
Temp: 121°F
Heat: Rear
01:00 Timer

7. Dry Tri-tip

Pat the tri-tip dry with paper towel to allow for a better sear.
Dry Tri-tip

8. Sear Tri-tip

Heat large cast iron skillet on high until pan’s surface reaches 400 degrees. Add 2 tbsp of avocado oil (or other high heat oil) to the pan. When oil begins to smoke, add tri-tip to pan and sear about 2 minutes per side.
Sear Tri-tip

9. Slice and Serve

Slice tri-tip against the grain of the meat to ensure maximum tenderness.
Slice and Serve
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