🥩 Charcoal-Seared Sous Vide Tri-Tip Steak – Backyard Perfection

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If you’ve ever struggled to get that perfect medium-rare center and crispy crust on your steak, this is the technique that changes everything. Sous vide ensures your Tri-Tip cooks evenly edge-to-edge, while a charcoal sear locks in that smoky, caramelized finish. It’s the ultimate fusion of science and backyard BBQ — precise, foolproof, and absolutely delicious.

The Story Behind the Recipe

I remember the first time I tried sous vide. I was skeptical — how could a vacuum-sealed bag in warm water beat the power of charcoal? But after that first bite of sous vide Tri-Tip, I was sold. The tenderness was unreal — like steakhouse texture, but cooked in my own backyard.

Now, combining sous vide precision with the flavor of live-fire cooking has become my go-to method for thicker cuts like Tri-Tip. You get the best of both worlds: buttery texture from sous vide and that deep, smoky sear from the grill. Trust me — once you try it, you’ll never go back.

Why You’ll Love This Recipe ❤️

🔥 Precision Meets Smoke: Sous vide locks in tenderness, charcoal adds flavor.
🥩 Perfect Doneness: Evenly cooked from edge to edge — no gray bands.
💨 Backyard Simplicity: You don’t need fancy equipment, just patience and good coals.
🍽 Restaurant Quality at Home: A showstopping dish that’s nearly impossible to mess up.

Charcoal-Seared Sous Vide Tri-Tip Recipe

🕒 Prep Time: 10 min 💧 Sous Vide Cook Time: 6–7 hrs 🔥 Sear Time: 4 min ⏳ Total Time: 7 hrs 🍽 Serves: 6

Ingredients

  • 2 lb Tri-Tip Steak

  • Kosmos Q Cow Cover Rub

  • Kosmos Q Texas Beef Rub

Instructions

1️⃣ Prep and Trim
Unwrap the Tri-Tip and pat it dry with paper towels. Trim any silver skin or hard fat for a uniform cook.

2️⃣ Season Generously
Coat the Tri-Tip liberally with Kosmos Cow Cover and Texas Beef Rub. Let it rest 10–15 minutes until the rub begins to sweat and adhere.

3️⃣ Vacuum Seal
Place the steak in a vacuum-seal bag and remove all the air using your Vacuum Sealer. No sealer? Use the water displacement method with a zip-top bag.

4️⃣ Sous Vide Setup
Fill your sous vide container with water and set the temperature to 131°F (55°C) for medium-rare.

5️⃣ Cook the Tri-Tip
Once the water reaches temp, submerge the sealed Tri-Tip. Cook for 6–7 hours — enough time for perfect tenderness without overcooking.

6️⃣ Prepare the Grill
When the sous vide cook is done, fire up your charcoal grill using fire-starting strips and set it up for direct heat at 500°F (260°C). If you’ve got a Slow ‘N Sear, this is where it shines.

7️⃣ Sear the Steak
Remove the Tri-Tip from the bag, pat it completely dry, and season lightly again. Place it directly over the hot coals for a 2-minute sear per side, flipping every 2 minutes until you’ve got a rich crust.

8️⃣ Rest and Slice
Transfer the steak to a cutting board and let it rest for 15–20 minutes. Slice against the grain — Tri-Tip has two grain directions, so adjust as you cut through.

9️⃣ Serve and Enjoy!
Plate it up with your favorite sides and bask in the glory of perfectly tender, smoky steak.

Pro Tips for Sous Vide Tri-Tip 💡

💧 Hold It Down: If your sous vide bag floats, use a heat-safe plate to keep it submerged.
🔥 Sear Hot, Not Long: You’re just adding color — the meat’s already cooked.
🧈 Finish with Butter: Melt butter in a skillet or drizzle over the steak after searing for a rich finish.
🌡 Play with Temps: Want medium? Set your sous vide to 136°F (58°C). For rare, drop it to 127°F (53°C).
🔪 Slice Smart: Always cut across the grain for that tender, melt-in-your-mouth bite.

Why This Recipe Works

The sous vide method eliminates the guesswork — your Tri-Tip hits perfect doneness every time. The final charcoal sear adds smoky depth and that signature crust you can’t get from a pan. It’s the best of both worlds: the precision of science and the soul of fire cooking.

This combo is also a great way to impress guests — when you slice into that perfectly pink steak with a crispy crust, you’ll understand why this method has taken over backyard BBQ circles everywhere.

FAQ

Q: How long should I sear the Tri-Tip?
A: 1–2 minutes per side is enough to create a flavorful crust without overcooking the inside.

Q: What’s the best sous vide temperature for Tri-Tip?
A: 130°F (54°C) for medium-rare, 135°F (57°C) for medium.

Q: Can I use a gas grill for the sear?
A: Yes — but charcoal delivers a deeper, smokier flavor that really complements the sous vide tenderness.

Q: How long can I keep Tri-Tip in the sous vide bath?
A: Up to 6–7 hours is ideal. Beyond that, the texture can become too soft.

Q: Should I season before or after sous vide?
A: Both! Season before to infuse flavor and again lightly after searing for a bold finish.

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