Level of difficulty–1.75
About Beef Tri-tip
This cut appears in butchers’ cases in various forms. Big box stores frequently offer the roast whole, either peeled or unpeeled. For a detailed explanation of beef tri-tip, read the article LINKED HERE
Butchers also offer a convenience added version cut into individual steaks, mapped below:
Once vacuum packaged, the steaks will look like this:
Vacuum seal the steaks in heat rated bags and process in a preheated bath at
129 F/54 C for twelve hours.
This will create a rare appearance. If you prefer a different appearance of doneness, refer to the guide linked HERE.
Time in the bath determines texture/tenderness, but time in the bath cannot be used to precisely MEASURE tenderness–this requires the acquisition of a small amount of skill, explained HERE.
Once the interval has elapsed and the desired level of tenderness has been achieved, remove the steak from the bag and pat dry with a paper towel. Season to your preference, applying up to 2 teaspoons kosher salt/450 g/1 lb. of meat. Most chefs apply ground black pepper in the amount of approximately 15% (by volume) of the amount of salt.
Heat a skillet to 350 F/176 C. When you detect hot air radiating from the pan without actually touching the pan, you can begin. Add enough oil to cover the bottom of the pan. add the steak immediately–this prevents the oil from smoking. Add enough oil to conduct the heat into the steak without adding so much that it splatters out of the pan. Usually one or two tablespoons.
This process will take less than two minutes. Use tongs to turn the steak.
Remove the steak from the pan and allow to rest for two minutes–this makes it easier to handle. Slice thin or thick, the cut is going to be tender regardless.
If you want to upgrade your presentation, visit our more detailed explanation linked HERE.