The Oostema Farmstead tri-tip steak is quite an impressive cut of meat. Cut from the tri-tip roast, this triangular steak is part of the bottom sirloin. A Wagyu tri-tip is incredibly marbled, resulting in a melt-in-your-mouth taste that’s hard to come by. And when it comes to cooking Wagyu tri-tip, it’s not as complicated as you may think.
Some people choose to leave the fat on their Wagyu tri-tip. Although fat does help preserve the rich beefy flavor, sometimes it can be a bit too much. If you’d like to give your Wagyu tri-tip a little trim, use a small sharp knife to remove the white chunks of fat and connective tissue from the meat. Under the fat, you’ll notice a shiny membrane called “silver skin.” Insert the tip of your knife directly under the silver skin and pull gently to remove.
Although the go-to rule for Wagyu is little to no seasoning, you can ignore this when cooking a tri-tip steak. Since it’s such a hearty cut of meat, a dry rub helps create that coveted crust that makes every bite of Wagyu steak that much better. Tri-tip can stand up to pretty much any flavor profile—so pick your spices and liberally sprinkle over the meat, pressing gently to make the seasonings stick.
Whether you’re cooking your tri-tip on the grill or on a cast iron skillet, the key is a screaming hot cooking surface. That high temperature is what gives your steak those handsome grill marks—or a delicious, crusty sear, if you’re using a skillet. If you’re grilling, try to maintain a grill temperature of between 250 and 300 degrees Fahrenheit. After searing the fat-side down for about 4 minutes, flip over and allow to cook for about an hour to an hour and a half. When your steak reaches an internal temperature of 130 degrees Fahrenheit (measured on a meat thermometer), you’ve reached medium-rare. If you prefer to cook inside, sear both sides for 4 minutes on a cast iron skillet on high heat and then transfer to a 375-degree Fahrenheit oven for 15-20 minutes.
As with any cut of beef, allow your cooked tri-tip to rest for at least five minutes before slicing. Then, holding a sharp knife at an angle, slice your Wagyu tri-tip against the grain. Although this cut of beef tastes amazingly served with just about anything, it’s usually a staple in BBQ or picnic-style meals. However you serve it, there’s no doubt there won’t be any leftovers!
From our house to yours, “eet smakelijk” it is Dutch for “enjoying your meal”.
Glen and Lisa
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