For the past couple of years, we have bought almost exclusively grass-fed beef (see below for some of the health benefits). We typically buy it from 4 different sources, our local specialty market (Common Market), Butcher Box , Wild Fork Foods, or Common Provisions. Admittedly, grass-fed beef can be expensive, especially if you get ribeye or filet mignon cuts. This is where the tri-tip cut comes in handy, as it tends to be about half the price of these more expensive cuts yet its still very flavorful.
Information on Tri-Tip
- Tri tip beef is a triangular-shaped cut of beef that comes from the bottom sirloin of the cow.
- It is a relatively lean cut of meat, with a good amount of marbling.
- Tri tip beef is known for its rich flavor and tenderness.
- It is a versatile cut of meat that can be grilled, roasted, or smoked.
The Health Benefits of Grass-Fed Beef
Grass-fed beef has been making headlines in recent years, and it’s not just because of its superior taste. This type of beef boasts a nutritional profile that sets it apart from conventional beef. Here are a few reasons why:
- More nutrients: Grass-fed beef is higher in nutrients, including omega-3 fatty acids, conjugated linoleic acid (CLA), vitamin E, and beta-carotene.
- Less fat: Grass-fed beef has a lower fat content than conventional beef, with a higher proportion of unsaturated fats.
- More flavor: Grass-fed beef has a richer, more flavorful taste than conventional beef.
- Better for the environment: Grass-fed beef is better for the environment than conventional beef, as it requires less land and water to produce.
Cooking Sous Vide: A Guide for Perfect Tri-Tip Steak
Sous vide, French for “under vacuum,” is a cooking technique that ensures even cooking, moisture retention, and unparalleled tenderness. I have an older (less fancy) model but here is essentially what I use. It gets up to temp super quick and you can use any available pot that can fit the water and meat.
Here are the general temperature guidelines for sous vide tri-tip steak based on your preferred level of doneness:
- Rare: 120-128°F (49-53°C)
- Medium Rare: 129-134°F (54-57°C)
- Medium: 135-144°F (57-62°C)
- Medium Well: 145-155°F (63-68°C)
- Well Done: 156°F (69°C) and above
Quick and Easy Steak (Step-by-Step)
1) Get the sous vide to the proper temp, I use 132-134°F for medium rare.
2) Season steak with extra virgin olive oil (EVOO), freshly minced garlic, salt and pepper then place into zip lock bag
3) Keep top of bag open while you lower the bag (with meat) into the water, this allows the air to be removed. Once fully submerged, zip up the bag.
4) Allow to sous vide for 2 hours, then remove from water and let rest for 10 minutes.
5) Heat up cast iron skillet while meat is resting, then pat dry the meat with paper towels (important step for searing the steak)
6) Add olive oil (or avocado oil) to the cast iron and heat until almost smoking then add steak. Sear each side (approx. 3-4 minutes) then remove from heat and allow to rest for 5 minutes before slicing. (Slice against the grain)
7) Enjoy with your favorite sides (e.g. baked potato, asparagus, salad etc.)
