April 2nd, 2013 10:00:00 pm
I purchase my Tri Tip Steak from Grassland Beef .com or US Wellness Meats. It is grass fed and free of antibiotics. The flavor is amazing.
The tri-tip steak is cut from the tri-tip roast. The tri-tip roast is a triangular section of the (bottom) sirloin primal and comes from the point where the sirloin meets the round and flank primals. It is terrific for grilling, but I am going to show preparation stovetop using a simple Titanium Cookware skillet.
Start by drying the steaks and then applying Celtic Sea Salt and fresh ground pepper. Heat your skillet to high heat. Sear each steak 3 minutes per side and sear the thick ends as well. Next, put on the lid and lower the heat to a 4 or so… to vapor cook for 9 to 12 minutes and bring the internal portion of the meat up to your preferred temperature. I suggest not going past medium cooked, as this may make the steak tough.
Prepare a bowl with a ½ cup red wine; 4 chopped garlic cloves, and some tarragon. Slice a few pats of butter (4) and get them ready to add to the sauce.
Once the steak is near your desired doneness, remove the lid and add the wine mixture. Lower the heat further and let the wine reduce. As it continues to cook and get a bit thick… add the butter pats. I like to put them on top of the piece of meat, as well as down in the sauce and let it all drip and meld together.
Plate the steak and pour the sauce over the top of each. Add your favorite salad or vegetable.
Our steak is pictured with fresh beets and asparagus…. This is a lovely way to enjoy a reasonably priced steak in style. Tri Tip Steak is priced right, and when prepared in this manner, the juices are locked in and the flavor is delicious.
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