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Tri Tip Sous Vide Santa Maria Style

Sous Vide Tri Tip nails the edge-to-edge perfection on this triangle shaped bottom sirloin cut, resulting in amazingly juicy and tender steak. The tri-tip roast is cooked low and slow in sous vide water bath, and then seared quickly in the skillet for a peppery, garlic-y brown crust.
Course Main Course
Cuisine French
Keyword Sous Vide Tri Tip
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 5
Calories 391kcal
Author Izzy


  • 2 ½ pounds tri-tip roast (It’s sometimes called triangle steak or bottom sirloin cut)
  • 1 tablespoon olive oil

Santa Maria Rub

  • 3/4 tablespoon garlic powder
  • 3/4 tablespoon onion powder
  • 1/2 teaspoon cayenne
  • 1 tablespoon dried oregano
  • 1 teaspoon minced rosemary or dry rosemary
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon ground black pepper
  • dry sage leaf optional


  • 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.


Calories: 391kcal | Carbohydrates: 2g | Protein: 47g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 1168mg | Potassium: 761mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 4mg