Step-by-Step Instructions:
Step 1: Thaw
Thaw the Tri-Tips ahead of time either in the fridge, or in a bowl of warm water until the meat is fully thawed and ready to be reheated. The fridge thawing method allows the meat to thaw without any compromise to its structure or flavor. Once moved from freezer to fridge, the steak can remain in prime condition for up to 45 days, so you can do this ahead of time.
Sous Vide Owners: If you do possess a sous vide machine, you can expedite the thawing process. Set the machine to a mild 120 degrees, placing your steak in the water bath until it’s thoroughly thawed. This can take several hours, so plan accordingly.
Step 2: Reheat
You don’t need a sous vide machine to reheat quicksear proteins.
- You can reheat the Tri-Tips by submerging them (still in the vacuum sealed bag) in a bowl of hot tap water (should not be boiling, just the hottest your tap can go) for 20 minutes, replacing the water halfway through to ensure a consistent water temperature while reheating.
- Remove from the water bath and packaging, and pat dry wit a paper towel before searing.
Sous Vide Owners: For sous vide machine owners, this step is simple – set your sous vide machine to 120 degrees, place the quicksear Tri-Tip package in the sous vide tank, and reheat for 20 minutes before searing. Remove from packaging, and pat dry with a paper towel before the searing step.
Step 3. Sear
Heat a heavy bottom pan (use cast iron for best results) over high heat with about 2 tablespoons of cooking oil or beef tallow.
- Once the pan is very hot and the oil begins to smoke slightly, add the Tri-Tip and sear on direct heat for about 1 minute or until a dark golden brown crust forms.
- Next, flip the Tri-Tip to the second side and finish searing for another 1-2 minutes until the dark golden brown crust forms on the second side, and then remove from heat and transfer to a cutting board.
- Because the shape of the Tri-Tip is more rounded than traditional steaks, you may need to use tongs to turn the trip tip on all four sides when searing, allowing each side to build the crust before serving.
Step 4: Slice & Serve
place the seared Tri-Tip on a cutting board, slice against the grain in about ¼ inch slices, sprinkle a pinch of salt on each slice for added flavor and serve immediately with your favorite sides or check or check out our chef-inspired recipe library for full Tri-Tip dinner ideas.
Chef’s Note: because your quicksear has been prepared sous vide, they do not need to rest after searing and can be served immediately after being removed from the grill.
