Before now we had never heard of this mythical cut of meat called tri-tip. We thought it was some hybrid combination of beef, pork, and chicken all married together in harmonious meat heaven. It hasn’t quite lived up to those expectations but is still delicious in its own right every time. Just to help clear up some confusion for everyone, here is a quick synopsis of tri-tip:
- Tri-tip was introduced for the first time in the 1950s in Oakland, California.
- Tri-tip is also sometimes referenced as the Santa Maria Steak as that is where it became a popular local staple.
- You can grill tri-tip directly, roast whole on a rotisserie, bake in an oven, or braised in a dutch oven after searing the meat, or cook in a sous vide like this recipe.
What is Sous Vide?
We are just full of knowledge bombs today sharing valuable information we wish we knew when we started cooking. Most of the terms we see thrown around online or anywhere in the cooking world seem like a foreign language to us. For example, sous vide. We have learned to speak this language in incomplete sentences so hopefully, one day we will be able to speak it fluently. Until then, we will use our Caveman descriptions to help anyone else in the same boat as us.
Sous vide is just a fancy French way of saying under pressure. Translated to caveman terminology, it means cooking food sealed in air-tight plastic bags in a water bath for long periods of time. Eeek, yes we just said plastic and that has already been addressed. With that drama out of the way, we use sous vide because it is EASY!!!
It makes things like planning big dinner parties, meal planning, or cooking meat perfect, simple everyday tasks. We even use ours to cook perfectly cooked soft, medium or hard-boiled eggs. That makes it worth its weight in gold. Pretty much what we are saying is you should own one (We bought ours and do not get paid for my endorsement, we just LOVE it)
As we continue to experiment, we will continue to post our sous vide recipes and share our journey with this new found cooking adventure. In the meantime, leave us a comment sharing what you will/would make first in your Sous Vide!!!
Ingredients
Method
- Preheat your SousVide Supreme water bath to 134 degrees Fahrenheit
- Pat dry your tri-tip and use one tablespoon of mustard on each side of the tri-tip and spread it around to ensure an even coating
- Generously sprinkle your Caveman Rub over your entire tri-tip
- Place your tri-tip in a vacuum seal bag, add your grass-fed butter, then vacuum seal
- Submerge your tri-tip in the water bath for a minimum of two hours but you can leave it up to six with no issues
- Once removed, pat dry your tri-tip and heat a cast iron skillet on your stove top or your grill to high heat (either works, just need high heat for a quick sear)
- Sear each side of your tri-tip for approximately two minutes
- Remove from the pan or the grill and slice against the grain
- Serve with a hefty amount of beasty bbq sauce and enjoy
- Allow your tri-tip to come to room temperature
- Prepare your grill for indirect heat cooking at 400 degrees Fahrenheit
- Pat dry your tri-tip and use one tablespoon of mustard on each side of the tri-tip and spread it around to ensure an even coating
- Generously sprinkle your Caveman Rub over your entire tri-tip
- Place your tri-tip fat side up over the cooler side of the grill so you can avoid flare-ups when the fat drips
- Grill for 10-15 minutes per side with the lid CLOSED and only flipping ONCE
- We recommend using a meat thermometer here so you can get the perfect temperature
- Pull your meat off when it is about 5 degrees cooler than your desired temperature
- Place it on your cutting board on a plate and tent with aluminum foil for 10 minutes so it will continue to cook and lock in the flavors
- Slice it against the grain and serve with a hefty portion of beasty bbq sauce
Notes
Interested in eating more healthy?
Listen to our friends over at Wellness Force Radio to learn about how to control food cravings with Robb Wolf:
Paleo Indulgences – Raw Macadamia Thumbprint Cookies
