• Set your Sous Vide Precision Cooker to 129.2°F/54°C
• Put your unpeeled garlic cloves in a small frying pan and roast over medium heat for about 5 - 7 minutes, tossing them every so often until you see dark spots on the skin. Take off heat and let cool until you can handle them. Then peel and crush slightly with a meat mallet or heavy knife.
  
• Generously season both sides of the tri-tip with salt and pepper.
  
• Place the tri-tip in a zipper lock bag.
  
• Add the soy sauce.
  
• Add the whole garlic cloves to the Ziplock bag.
• Add the zipper lock bag to the water bath using the water immersion method to remove all air.
  
• *Water immersion method: Close the zipper bag about ¾ of the way and slowly lower it into the water bath, allowing the water to squeeze the air out of the bag as you lower it. Once the meat is completely submerged in the water, finish closing the zipper bag and hang it slightly over the edge. If you have the hinged lid, close it down snugly. If you didn’t spring for the lid, spread one or two sheets of plastic wrap tightly over the stock pot and clip the bag and plastic wrap in place with the binder clips.
  
• Sous Vide for at least 2 hours

Finishing steps

• Remove the tri-tip from the bag and pat dry. Let it rest for 10 minutes. Discard the contents of the bag.
  
• If you don’t have a culinary blow torch, heat a cast-iron skillet over medium high heat. Sear the roast for about 1 minute on each side.
  
• If you have a culinary blow torch, place the roast on a foil lined rimmed baking sheet. Fire that bad boy up and sear the roast to a lovely shade of brown. Remember to keep moving the torch as you go or you could burn the roast, or burn the foil. Or your kitchen. Bad move.
  
• Slice the roast and serve alone, or with your favorite sauce, like chimichurri.