Sous Vide: Beef Tri-Tip as a Steak

About
Designed with simplicity in mind, this recipe can be useful to even the most experienced sous vide practitioners.
Ingredients
Beef tri-tip/bottom sirloin steaks, 6 oz/175 g-12 oz/350 g.
Powdered egg white as needed (or fresh, 1 each).
Additional components:
Glace de viande made from tri tip trim, explained HERE. 1 oz/30 ml per steak.
Visit HERE to view our own customized rubs and seasonings!
Equipment requirements
Immersion circulator, portable or stationary.
Lipavi container, minimum of 2 gallons/8 liters.
Lipavi racks or equivalent.
Heat rated sous vide bags.
Channel or chamber vacuum device.
Sauté pan.
Propane torch.
Instructions

Actual prep time: 1 hour Level of difficulty: 2 Serves: up to 9
About Beef Tri-tip
Butchers' cases commonly offer "convenient" versions of beef tri tip cut into individual steaks. Usually cut into longish "strips," they have a certain amount of "steak-like" visual appeal in the raw packaged state. Unfortunately, the amount of surface area in relation to the typical thickness and overall weight is too large to create a desirable finished product. For best results and regardless of the cooking method chosen, starting with the whole roast offers benefit. Most butchers will accommodate your request. The whole beef bottom sirloin roast comes in two forms...

MORE options...
Once you have a roast in your possession, you can decide if you prefer to cut it into steaks before or after sous vide processing. Both methods work--I plead guilty to a preference for processing the roast whole with the peel on. And there is a reason. Sous vide processing (and other forms of cooking) discolor the protein's surface during the cooking process. The less surface area in relation to overall size, the less discoloration. If the fat cap is left on during processing, the peeled surface retains better color. As always, the greater the surface area, the greater the loss of moisture.













Norm King
