Name: Sous Vide Tri Tip
Yield: 4
Ingredients: Tri tip steak, fat cap trimmed to 1/4-inch thick - 1 (2 1/2 to 3 pound); Toasted sesame oil - 1 teaspoon; Kosher salt, divided - 1 tablespoon; Unsalted butter, cut into 1/2-inch cubes - 2 tablespoons; Coriander seeds, coarsely ground - 1 tablespoon; Black peppercorns, coarsely ground - 1 tablespoon; Grapeseed oil - 2 tablespoons; Fresh lime juice (from 3 large limes) - ½ cup; Fish sauce - ½ cup; Dark brown sugar - ¼ cup; Garlic cloves, grated with a Microplane grater (about 2 tsp.) - 4 medium; Fresh ginger, peeled and grated with a Microplane grater (about 1 1/2 tsp.) - 1 (1 inch) piece; Green onions, white bottoms finely chopped and green tops thinly sliced crosswise (about 2 Tbsp. minced white bottoms, about 1/4 cup thinly sliced green tops) - 2 medium; Toasted sesame seeds - 1 tablespoon; Toasted sesame oil - ½ teaspoon

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Ingredients for - Sous Vide Tri Tip

1. Tri tip steak, fat cap trimmed to 1/4-inch thick - 1 (2 1/2 to 3 pound)

2. Toasted sesame oil - 1 teaspoon

3. Kosher salt, divided - 1 tablespoon

4. Unsalted butter, cut into 1/2-inch cubes - 2 tablespoons

5. Coriander seeds, coarsely ground - 1 tablespoon

6. Black peppercorns, coarsely ground - 1 tablespoon

7. Grapeseed oil - 2 tablespoons

8. Fresh lime juice (from 3 large limes) - ½ cup

9. Fish sauce - ½ cup

10. Dark brown sugar - ¼ cup

11. Garlic cloves, grated with a Microplane grater (about 2 tsp.) - 4 medium

12. Fresh ginger, peeled and grated with a Microplane grater (about 1 1/2 tsp.) - 1 (1 inch) piece

13. Green onions, white bottoms finely chopped and green tops thinly sliced crosswise (about 2 Tbsp. minced white bottoms, about 1/4 cup thinly sliced green tops) - 2 medium

14. Toasted sesame seeds - 1 tablespoon

15. Toasted sesame oil - ½ teaspoon

How to cook deliciously - Sous Vide Tri Tip

1. Stage

Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature.

2. Stage

Using gloved hands, rub tri tip steak evenly with sesame oil and season evenly with 1 teaspoon salt. Transfer tri tip and butter to a large vacuum-sealable bag and arrange in a flat, even layer. Seal bag with a vacuum sealer according to manufacturer's directions.

3. Stage

Transfer vacuum-sealed tri tip to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook 3 hours. Remove tri tip from bag (meat will be at 135 degrees F (57 degrees C) when pulled from water bath) and transfer to a rimmed sheet pan lined with paper towels and gently pat dry; discard bag and any juices reserved in bag.

4. Stage

Meanwhile prepare the chile-lime dipping sauce. Whisk together lime juice, fish sauce, brown sugar, garlic, ginger, green onions, sesame seeds, and toasted sesame oil in a small bowl until well combined. Cover dipping sauce with plastic wrap and set aside at room temperature until ready to use.

5. Stage

Season tri tip evenly with remaining 2 teaspoons salt, coriander seeds, and black peppercorns, pressing coriander and black peppercorns into tri tip to adhere.

6. Stage

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

7. Stage

Transfer tri tip to a large cutting board and let rest for 5 minutes before slicing against the grain into 1/4-inch-thick strips.

8. Stage

Serve steak with chile-lime dipping sauce for dipping, if desired.