Step 1: Prep Instructions

Preheat gas or charcoal grill to 450 degrees. Remove Tri Tip from all packaging, pat dry with a paper towel, and place the meat in the microwave on a microwave safe plate. Heat in microwave on high power for 30 seconds per side, per pound.*

Example: A 2lb Tri Tip would require 1 minute per side in the microwave.

Step 2: Sear Instructions

Place the warmed Tri Tip onto pre-heated grill on direct heat, and cook until the outside is seared to your liking. We found the best results are at about 2-3 minutes per side or until grill marks form. Once finished, remove from the grill and transfer to a cutting board.

Pro Tip: Direct contact with the flame is preferred to get the best charring and flavor. Ensure you watch the Tri Tip to avoid burning the outside, flipping it as needed.

Step 3: Slicing Instructions

Step 3: Slice and Eat

Because of the magic of sous vide, the Tri Tip does not need N to rest after the searing step.

The trip tip has 2 different grains so you have to slice it in half, then slice each half against the grain.

1. Find the center point, where the two grains meet.

2. Cut tri tip in half vertically at the grain intersection line.

3. Cut each tri tip half in a perpendicular cutting motion on the dotted lines, as shown above. Slicing thinner pieces against the grain can help you get the most of this cut.

Optional: Spicy Steak Sauce

Step 1: Prep Instructions

Remove Tri Tip from all packaging, pat dry with a paper towel, and place the meat in the microwave on a microwave safe plate. Heat in microwave on high power for 30 seconds per side, per pound.* While the Tri Tip is being warmed in the microwave, add 2 tablespoons of olive oil to a large skillet and heat on medium-high heat setting on the stovetop.

Example: A 2lb Tri Tip would require 1 minute per side in the microwave.

Step 2: Sear Instructions

Place the warmed Tri Tip into the heated skillet, and sear for about 2 minutes or until a golden brown crust forms. Using tongs, carefully turn the tri tip in the pan to sear the other side, again for about 2 minutes or until a golden brown crust forms. Once finished, remove from heat and transfer to a cutting board.

Step 3: Slicing Instructions

Step 3: Slice and Eat

Because of the magic of sous vide, the Tri Tip does not need N to rest after the searing step.

The trip tip has 2 different grains so you have to slice it in half, then slice each half against the grain.

1. Find the center point, where the two grains meet.

2. Cut tri tip in half vertically at the grain intersection line.

3. Cut each tri tip half in a perpendicular cutting motion on the dotted lines, as shown above. Slicing thinner pieces against the grain can help you get the most of this cut.

Optional: Spicy Steak Sauce

Step 1: Prep Instructions

Remove Tri Tip from all packaging, pat dry with a paper towel, and place the meat in the microwave on a microwave safe plate. Heat in microwave on high power for 30 seconds per side, per pound.*

Example: A 2lb Tri Tip would require 1 minute per side in the microwave.

Step 2: Sear Instructions

Place the warmed Tri Tip onto a heat-proof surface, such as a cookie sheet. In a well-ventilated area (we prepare ours outside for safety), ignite the blowtorch based on manufacturer’s instructions and begin to sear the tri tip with the flame, moving slowly across the meat as you sear the outside. Continue to sear until the first side of the meat is seared (about 3 minutes), then flip onto the other side and repeat the process. Once the tri tip is seared to your liking, turn off the blowtorch using the manufacturer’s instructions and transfer the tri tip to a cutting board.

Step 3: Slicing Instructions

Step 3: Slice and Eat

Because of the magic of sous vide, the Tri Tip does not need N to rest after the searing step.

The trip tip has 2 different grains so you have to slice it in half, then slice each half against the grain.

1. Find the center point, where the two grains meet.

2. Cut tri tip in half vertically at the grain intersection line.

3. Cut each tri tip half in a perpendicular cutting motion on the dotted lines, as shown above. Slicing thinner pieces against the grain can help you get the most of this cut.

Optional: Spicy Steak Sauce

Step 1: Prep Instructions

Preheat gas or charcoal grill to 450 degrees. Remove Tri Tip from outer packaging but leave in the vacuum sealed bag. Place the meat in a bowl of hot water. After 10 minutes, drain the water and refill once more with hot water, and let sit for another 10 minutes until the meat is warm and the juices are visibly liquid. Remove the Tri Tip from vacuum-sealed bag and pat dry.

Step 2: Sear Instructions

Place the warmed Tri Tip onto pre-heated grill on direct heat, and cook until the outside is seared to your liking. We found the best results are at about 2-3 minutes per side or until grill marks form. Once finished, remove from the grill and transfer to a cutting board.

Pro Tip: Direct contact with the flame is preferred to get the best charring and flavor. Ensure you watch the Tri Tip to avoid burning the outside, flipping it as needed.

Step 3: Slicing Instructions

Step 3: Slice and Eat

Because of the magic of sous vide, the Tri Tip does not need N to rest after the searing step.

The trip tip has 2 different grains so you have to slice it in half, then slice each half against the grain.

1. Find the center point, where the two grains meet.

2. Cut tri tip in half vertically at the grain intersection line.

3. Cut each tri tip half in a perpendicular cutting motion on the dotted lines, as shown above. Slicing thinner pieces against the grain can help you get the most of this cut.

Optional: Spicy Steak Sauce

Step 1: Prep Instructions

Remove Tri Tip from outer packaging but leave in the vacuum sealed bag. Place the meat in a bowl of hot water. After 10 minutes, drain the water and refill once more with hot water, and let sit for another 10 minutes until the meat is warm and the juices are visibly liquid. Right before you remove the tri tip from the water bath, add 2 tablespoons of olive oil to a large skillet and heat on medium-high heat setting on the stovetop. While the pan is heating up, remove the Tri Tip from vacuum-sealed bag and pat dry.

Step 2: Sear Instructions

Place the warmed Tri Tip into the heated skillet, and sear for about 2 minutes or until a golden brown crust forms. Using tongs, carefully turn the tri tip in the pan to sear the other side, again for about 2 minutes or until a golden brown crust forms. Once finished, remove from heat and transfer to a cutting board.

Step 3: Slicing Instructions

Step 3: Slice and Eat

Because of the magic of sous vide, the Tri Tip does not need N to rest after the searing step.

The trip tip has 2 different grains so you have to slice it in half, then slice each half against the grain.

1. Find the center point, where the two grains meet.

2. Cut tri tip in half vertically at the grain intersection line.

3. Cut each tri tip half in a perpendicular cutting motion on the dotted lines, as shown above. Slicing thinner pieces against the grain can help you get the most of this cut.

Optional: Spicy Steak Sauce

Step 1: Prep Instructions

Remove Tri Tip from outer packaging but leave in the vacuum sealed bag. Place the meat in a bowl of hot water. After 10 minutes, drain the water and refill once more with hot water, and let sit for another 10 minutes until the meat is warm and the juices are visibly liquid. Remove the Tri Tip from vacuum-sealed bag and pat dry.

Step 2: Sear Instructions

Place the warmed Tri Tip onto a heat-proof surface, such as a cookie sheet. In a well-ventilated area (we prepare ours outside for safety), ignite the blowtorch based on manufacturer’s instructions and begin to sear the tri tip with the flame, moving slowly across the meat as you sear the outside. Continue to sear until the first side of the meat is seared (about 3 minutes), then flip onto the other side and repeat the process. Once the tri tip is seared to your liking, turn off the blowtorch using the manufacturer’s instructions and transfer the tri tip to a cutting board.

Step 3: Slicing Instructions

Step 3: Slice and Eat

Because of the magic of sous vide, the Tri Tip does not need N to rest after the searing step.

The trip tip has 2 different grains so you have to slice it in half, then slice each half against the grain.

1. Find the center point, where the two grains meet.

2. Cut tri tip in half vertically at the grain intersection line.

3. Cut each tri tip half in a perpendicular cutting motion on the dotted lines, as shown above. Slicing thinner pieces against the grain can help you get the most of this cut.

Optional: Spicy Steak Sauce

Step 1: Prep Instructions

Preheat gas or charcoal grill to 450 degrees, and heat oven to 400 degrees. Remove Tri Tip from all packaging, pat dry with a paper towel, and place the meat in the oven on an oven-safe surface such as a cookie sheet. Heat in the oven for 2 minutes per side, per pound. Remove from the oven once finished.

Example: A 2lb Tri Tip would 4 minutes per side, for a total of 8 minutes in the oven.

Step 2: Sear Instructions

Place the warmed Tri Tip onto pre-heated grill on direct heat, and cook until the outside is seared to your liking. We found the best results are at about 2-3 minutes per side or until grill marks form. Once finished, remove from the grill and transfer to a cutting board.

Pro Tip: Direct contact with the flame is preferred to get the best charring and flavor. Ensure you watch the Tri Tip to avoid burning the outside, flipping it as needed.

Step 3: Slicing Instructions

Step 3: Slice and Eat

Because of the magic of sous vide, the Tri Tip does not need N to rest after the searing step.

The trip tip has 2 different grains so you have to slice it in half, then slice each half against the grain.

1. Find the center point, where the two grains meet.

2. Cut tri tip in half vertically at the grain intersection line.

3. Cut each tri tip half in a perpendicular cutting motion on the dotted lines, as shown above. Slicing thinner pieces against the grain can help you get the most of this cut.

Optional: Spicy Steak Sauce

Step 1: Prep Instructions

Preheat your oven to 400 degrees. Remove Tri Tip from all packaging, pat dry with a paper towel, and place the meat in the oven on an oven-safe surface such as a cookie sheet. Heat in the oven for 2 minutes per side, per pound. When the tri tip has 2 minutes left in the oven, add 2 tablespoons of olive oil to a large skillet and heat on medium-high heat setting on the stovetop. Remove the tri tip from the oven once finished.

Example: A 2lb Tri Tip would 4 minutes per side, for a total of 8 minutes in the oven.

Step 2: Sear Instructions

Place the warmed Tri Tip into the heated skillet, and sear for about 2 minutes or until a golden brown crust forms. Using tongs, carefully turn the tri tip in the pan to sear the other side, again for about 2 minutes or until a golden brown crust forms. Once finished, remove from heat and transfer to a cutting board.

Step 3: Slicing Instructions

Step 3: Slice and Eat

Because of the magic of sous vide, the Tri Tip does not need N to rest after the searing step.

The trip tip has 2 different grains so you have to slice it in half, then slice each half against the grain.

1. Find the center point, where the two grains meet.

2. Cut tri tip in half vertically at the grain intersection line.

3. Cut each tri tip half in a perpendicular cutting motion on the dotted lines, as shown above. Slicing thinner pieces against the grain can help you get the most of this cut.

Optional: Spicy Steak Sauce

Step 1: Prep Instructions

Preheat your oven to 400 degrees. Remove Tri Tip from all packaging, pat dry with a paper towel, and place the meat in the oven on an oven-safe surface such as a cookie sheet. Heat in the oven for 2 minutes per side, per pound, and remove from the oven once finished.

Example: A 2lb Tri Tip would 4 minutes per side, for a total of 8 minutes in the oven.

Step 2: Sear Instructions

Place the warmed Tri Tip onto a heat-proof surface, such as a cookie sheet. In a well-ventilated area (we prepare ours outside for safety), ignite the blowtorch based on manufacturer’s instructions and begin to sear the tri tip with the flame, moving slowly across the meat as you sear the outside. Continue to sear until the first side of the meat is seared (about 3 minutes), then flip onto the other side and repeat the process. Once the tri tip is seared to your liking, turn off the blowtorch using the manufacturer’s instructions and transfer the tri tip to a cutting board.

Step 3: Slicing Instructions

Step 3: Slice and Eat

Because of the magic of sous vide, the Tri Tip does not need N to rest after the searing step.

The trip tip has 2 different grains so you have to slice it in half, then slice each half against the grain.

1. Find the center point, where the two grains meet.

2. Cut tri tip in half vertically at the grain intersection line.

3. Cut each tri tip half in a perpendicular cutting motion on the dotted lines, as shown above. Slicing thinner pieces against the grain can help you get the most of this cut.

Optional: Spicy Steak Sauce