Set the sous vide to 55C/131F and prepare it.

Use salt and pepper, season the trip tip. Along with crushed garlic, store the tri tip in a freezer bag and you can use vacuum sealer or the water displacement method to completely remove the air. After the 6-hour bath, drop the tri tip.

Finishing:

Take out the bag from the bath. Remove the tri tip from the bag, pat dry, and season with your favourite seasoning, salt, and pepper for taste. Take a pan, heat it on high flame, and pour oil. Sear on each side for 1 to 2 minutes.

Chop it and serve tri tip along with the refreshing chimichurri or your cherished BBQ sauce!