Can I sous vide without a vacuum sealer

Yes. The water-displacement method does it: seal the bag almost fully, lower it into the water so the pressure forces the air out, then seal the last bit. The XXL bag's airtight zipper holds.

What temperature for tri-tip

131°F gives a juicy medium-rare. Run it 6 to 8 hours to tenderize this lean cut, then sear hard at the end for crust.

How do I keep the bag from floating

Clip the top to the side of the pot. The Clear bag lets you see if any part lifts out of the water so you can fix it.

Is a gallon bag too big for one roast

The extra room is what lets a thick tri-tip lie flat and cook evenly, which a tight bag cannot do. The same bag also handles a big batch of chicken breasts or corn for a crowd.

Sous Vide Tri-Tip (No Vacuum Sealer)

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Sous Vide

Sous Vide Tri-Tip (No Vacuum Sealer)

A tri-tip is a thick, awkward roast, and a gallon bag gives it room to sit flat in the water bath without crowding. You do not need a vacuum sealer: the water-displacement method uses the water itself to push the air out, and the reinforced airtight seal holds. The Clear silicone is the sous-vide hero here because you can see the roast and confirm it stays submerged for the long cook. The large size is what lets a full tri-tip lie flat and cook evenly.

Sous vide6-8 h

Temp131°F

Serves4-6

Bag1 gallon

What you need

1 tri-tip roast, 2 to 3 pounds
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 sprigs rosemary or thyme (optional)
1 tablespoon oil, for searing
1 XXL Silicone Food Storage Bag (Clear)

Directions

Set your sous vide circulator in a large pot of water to 131°F for medium-rare.
Season the tri-tip all over with salt, pepper, and garlic powder. Slide it into the Clear bag with the herbs, laid flat in one layer.
Seal the zipper almost all the way, leaving a small gap. Slowly lower the bag into the water; the pressure pushes the air out around the roast.
Just before the gap reaches the surface, seal it fully. Clip the top of the bag to the side of the pot so it stays submerged.
Cook 6 to 8 hours at 131°F. The long time tenderizes this lean cut without overcooking it.
Remove the roast, pat it very dry, and sear hard in a smoking-hot oiled pan or grill, 45 to 60 seconds per side. Rest a few minutes, then slice across the grain.

Tips and notes

The water-displacement method replaces a vacuum sealer: lower the open bag slowly so the water squeezes the air out before you seal.
Clip the bag to the pot edge so it cannot float; a floating bag cooks unevenly.
Pat the roast bone-dry before searing or it will steam instead of brown.
Tri-tip has two grain directions; slice each section across its own grain for tenderness.

Get the XXL Silicone Bag

The Clear XXL bag is big enough for a full tri-tip to lie flat in the bath, and the see-through silicone lets you confirm it stays submerged through a long cook. The airtight seal makes the no-vacuum water-displacement method work.

See the Clear Bag

Albino Monkey XXL Silicone Food Storage Bag (Clear)

Common questions

Can I sous vide without a vacuum sealer: Yes. The water-displacement method does it: seal the bag almost fully, lower it into the water so the pressure forces the air out, then seal the last bit. The XXL bag's airtight zipper holds.
What temperature for tri-tip: 131°F gives a juicy medium-rare. Run it 6 to 8 hours to tenderize this lean cut, then sear hard at the end for crust.
How do I keep the bag from floating: Clip the top to the side of the pot. The Clear bag lets you see if any part lifts out of the water so you can fix it.
Is a gallon bag too big for one roast: The extra room is what lets a thick tri-tip lie flat and cook evenly, which a tight bag cannot do. The same bag also handles a big batch of chicken breasts or corn for a crowd.