I’ve been freezing marinated tri-tip in vacuum-sealed bags for an easy dinner solution after our afternoon tennis / pickleball club. Simply cook it in the sous vide and set the timing for when you’ll be home. When you’re back, just sear it in a cast iron, and dinner’s ready.
Supplies:
- Marinated Tri Tip
- Butter
- Avocado or Olive oil
Take the frozen tri tip and cook in the sous vide at 130 degrees for 6.5 hours (if not frozen aim for 5-6 hours).
Remove the tri tip and drain the juice in a container to make a sauce of some sorts.
Pat the meat dry and sear in a hot cast iron with oil and butter for about 1.5 – 2 minutes a side.
Let cool for a few minutes, slice, and serve.
