Preheat the sous vide water bath by adding water to a large container or a pot, set the Sous Vide Precision Cooker to 133°F (56°C). This setting will cook your tri tip to medium-rare. If you’d like to cook them to different doneness, follow the guide in the post.
Trim the excess fat from the tri tip.
In a small bowl, mix together garlic powder, onion powder, cayenne, dried oregano, rosemary, salt, and pepper.
Rub half of the seasoning all over the steak.
Place the seasoned tri tip into a large vacuum bag or zip-top bag, and add the optional bay leaf to the bag.
If you use a zip-loc bag, seal it using the “water displacement” technique: Seal all but one corner of the bag, and slowly place it in the cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (If your tri-tip is too big for one bag, you can cut it into two pieces and use two bags.)
When the water has reached the set temperature, lower the bag into the water bath. Make sure the meat is fully submerged in the water with the bag seams above the water.
Sous vide cook for 2 hours.
When the timer goes off, remove the tri tip from the bag and let it cool down slightly.
Pat dry with paper towels. (Make sure to dry it completely)
Rub the sous vide cooked tri-tip with the rest of the seasoning.
In a skillet over medium-high heat, add olive oil. Once hot, add tri tip, and cook 1 minute each side until it’s nicely browned.
Slice the cooked tri tip thinly across the grain and serve with potatoes and veggies.