The best ways to cook 8 popular cuts of beef. ... quick-cooking beef cut with enough tenderness to avoid seizing up and getting unpleasantly tough. ... consider tri-tip, a cut taken from the sirloin.

A sous-cook at 130 F for 30 minutes to 1 hour is a fantastic way to reheat you venison roasts without drying them out. Pictured here is a sirloin tip reheated via a sous-vide bath 3 days after it ...

Whether you grill or roast tri-tip, it’s best done medium-rare or to a final internal temperature of 130 degrees and no more. Pay attention to the grain of the meat.

If you're cooking it in a skillet, use the marinade for a quick pan sauce. Grill and slice the tri-tip sirloin steak against the grain The trip-tip is cut from the bottom of the sirloin and is ...

The best approach, he says, is slow braising. Florence is a Food Network star, restaurateur, and culinary creative director of the 5850 Festival , a multicultural music, food, and skiing festival ...

Once your tri-tip is in the oven, you should "let it roast at 225 degrees Fahrenheit for about 1.5 to 2 hours, until it ...