Beef Tri-tip Steaks
Today I’ll show you how cook a steak from the cut of beef known as the tri-tip.
This cut gets its name from the shape; a small triangular shaped muscle from the bottom sirloin sub-primal.
With a fantastic beefy flavour, one thing to consider is its relatively non-uniform shape. For this reason I’ve decided to demonstrate how to cook these steaks using the sous vide method low and slow over two hours, and then finish in the pan building a delicious caramelised crust on the outside.
The benefits of cooking it this way helps to get that edge to edge perfection, with a nice pink middle and juicy steak finish.
Beef Tri-tip Steaks – Sous vide and pan roasted in thyme and garlic butter
- 1 Beef Tri-tip, cut into steak medallions (approx. 250g each)
- Fresh thyme sprigs
- Salt and Pepper
- Preheat water bath using a thermo-regulator to 55⁰C or 131⁰F.
- Trim any excess silver skin from the top of the meat.
- Cut the one piece of meat into steak medallions, ensuring to cut against the grain (approx. 250g each steak).
- Place two steaks into a cryovac bag, with some butter and thyme, and seal air-tight.
- Pop into the water bath, and leave to cook for 2 hours.
- Once finished in the water bath, remove from the bag and place in a hot pan with butter, thyme and garlic.
- Ensure you sear well, to develop a nice caramalised crust on the outside.
- Allow beef to rest for 5 minutes before slicing.
- Finish by seasoning with salt and pepper on the plate.