Start by preheating your sous vide bath to 130ºF. While it’s heating up, generously season the tri tip steak on both sides using garlic, crushed red pepper flakes, salt, and pepper. Make sure to rub the seasonings in well to ensure every bite is flavorful.
Next, vacuum-seal the seasoned tri tip in a flat layer. This ensures even cooking. Once sealed, gently place the bag in the preheated sous vide bath and let it cook for two hours. During this time, you can prepare the cilantro sauce.
For the sauce, heat olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 to 60 seconds. Stir regularly until the garlic becomes translucent, but be careful not to let it turn brown, as this can alter the flavor.
Once the garlic is ready, remove the pan from heat. In a blender, combine sour cream, cilantro, the roasted garlic-infused olive oil, lime zest, lime juice, and a pinch of salt. Blend for about 10 to 20 seconds until the mixture is smooth. Chill in the fridge until it’s time to serve.
When the two hours are up, prepare an ice bath in a large bowl by combining ice and cold water. Carefully remove the tri tip from the sous vide and shock it in the ice bath for 5 to 10 minutes. This helps stop the cooking process and ensures the meat retains its juiciness.
Once chilled, take the tri tip out of the bag and pat it dry with paper towels. This step is crucial for achieving a good sear.
Now, decide on your finishing method. If you prefer a sear, heat a large cast iron skillet to medium-high and add a bit of olive oil. Sear one side of the tri tip for about 30 to 60 seconds, turning regularly to develop a beautiful brown crust.
If grilling is your choice, brush the exterior of the tri tip with olive oil and preheat your grill to high heat, around 500 degrees. Once hot, place the tri tip on the grill. Grill with the cover closed, until grill marks appear. Flip and repeat for both sides, ensuring even cooking and those gorgeous criss-cross marks.
After finishing, transfer the tri tip to a cutting board and let it rest for at least 10 minutes. This resting period allows the juices to redistribute, resulting in a more succulent steak.
Finally, slice the tri tip against the grain into thick slices and serve it with the refreshing cilantro sauce. Enjoy this gourmet experience right in your dining room!
