No fancy equipment is required for this tender, perfectly cooked sous vide-style tri-tip:
Extra-virgin olive oil, for brushingHeat a large pot of water until it registers 134°F on a digital probe or candy thermometer. Season roast generously with salt and pepper. Rub all over with thyme and garlic and transfer to a large, BPA-free resealable freezer bag. Add butter and seal all but one corner. Gradually lower into a large bowl of water until nearly all of the air is pressed out, then seal.
Add bag with roast to pot and cook at 134°F until an instant-read thermometer inserted in thickest part registers 130°F, about 1 hour and 45 minutes; reseal bag using the same procedure as above, if necessary. Adjust heat as needed to maintain water temperature. Transfer roast to a cutting board and let rest for 5 minutes. Scrape off and discard thyme and garlic.
Light a grill or preheat a skillet. Pat roast dry with paper towels, then brush with oil and season lightly with salt and pepper. Cook roast over very high heat, turning once, until nicely browned all over, 5 to 7 minutes. Return roast to the cutting board and let rest for another 10 minutes. Thinly slice meat against grain and serve.
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