What goes in the bag
One tri-tip prepared with a balsamic vinegar, olive oil, and mustard mixture for sous vide cooking and a hard final sear.
Prepare & package
Coat the tri-tip with balsamic vinegar, olive oil, and mustard, vacuum-seal, and refrigerate or freeze.
Store & thaw
Keep vacuum-sealed and frozen. Thaw in the refrigerator before cooking when practical.
Cook or reheat
Cook directly from frozen in a 128.5°F sous-vide bath for approximately 6 hours. Allow up to 8 hours for an unusually thick roast. This is an estimated working range because the original time and exact roast thickness were not recorded.
Finish & serve
Sear very hard over direct heat. Rest 8–10 minutes, divide the roast where its grain direction changes, and slice each section thinly across the grain.