Get ready to sink your teeth into the most tender, flavorful tri tip of your life! Sous vide cooking is a game-changer, and when paired with this mouthwatering recipe, you’ll be in beef heaven.

Imagine a perfectly cooked tri tip, with a flavor profile that’s both complex and harmonious. The acidity of citrus, the sweetness of brown sugar, the heat of chiles, and the umami of fish sauce all come together in perfect harmony.

First, prep your thermocirculator and water bath according to the manufacturer’s directions. Set the temperature to 135 degrees F (57 degrees C) and let it come to temperature. Meanwhile, rub that beautiful tri tip steak with toasted sesame oil and season with 1 teaspoon of kosher salt.

Transfer the tri tip to a large vacuum-sealable bag, along with some cubed butter, and arrange it in a flat, even layer. Seal the bag with a vacuum sealer and transfer it to the warm water bath. Cover the vessel with aluminum foil to reduce evaporation and cook for 3 hours.

While the tri tip is cooking, prepare the chile-lime dipping sauce. Whisk together fresh lime juice, fish sauce, dark brown sugar, grated garlic, ginger, green onions, sesame seeds, and toasted sesame oil in a small bowl until well combined. Cover and set aside at room temperature until ready to use.

Once the tri tip is cooked, remove it from the bag and transfer it to a rimmed sheet pan lined with paper towels. Gently pat it dry and discard the bag and any juices reserved in the bag. Season the tri tip evenly with the remaining 2 teaspoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>teaspoons of kosher salt, coriander seeds, and black peppercorns, pressing the coriander and black peppercorns into the meat to adhere.

Heat some grapeseed oil in a large cast-iron skillet over medium-high heat. Add the tri tip, fat-cap-side down, and cook until all sides are evenly seared and caramelized, about 3 to 5 minutes per side.

Transfer the tri tip to a large cutting board and let it rest for 5 minutes before slicing it against the grain into 1/4-inch-thick strips. Serve it with the chile-lime dipping sauce for dipping, if desired.

Get ready to indulge in the most epic tri tip experience of your life! This recipe is a real showstopper, and the perfect addition to any meal prep or dinner party.