Lunds & Byerlys

Sous Vide - meaning "under vacuum" in French - is a cooking technique in which food is vacuum sealed in bags and cooked in a water bath at a precise temperature. This technique results in consistently cooked, tender and flavorful proteins.

L&B Sous Vide Garlic Herb Tri-Tip Steak

Our new sous vide tri-tip steak comes fully cooked and ready to simply heat and eat. Enjoy steakhouse quality medium-rare tri-tip steak infused with garlic and herbs for a taste that’s flavorful and refined at home.  

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With this new sous vide steak, you’re able to simply open the package and heat in your preferred method: Sear in a hot skillet for a caramelized crust. Grill to add a smoky, charred flavor. Roast in the oven for a perfect, even reheat.

Stove: 1. Open pouch and remove steak from natural juices. 2. Heat a pan on medium-low heat. 3. Add 2 teaspoons of cooking oil to the hot pan and place steak in pan. 4. Cook steak on medium-low heat, covered, for 6-8 minutes. 5. Flip steak and continue cooking, covered, for an additional 6-8 minutes or until desired doneness. 6. Slice and enjoy!

Grill: 1. Open pouch and remove steak from natural juices. 2. Heat grill to 435 F degrees. 3. Place steak on the grill and cover. Rotate steak every 3-4 minutes. 4. Cook for 12-16 minutes or until desired doneness. 5. Slice and enjoy!

Oven: 1. Open pouch and remove steak from natural juices. 2. Heat oven to 450 F degrees. 3. Place steak on lined baking sheet. 4. Cook for 12-16 minutes or until desired doneness.

Tri-Tip Steak Summer Skillet

This dish captures all the flavors of summer in one pan and is the perfection introduction to our new L&B Sous Vide Garlic Herb Tri-Tip Steak! Enjoy the perfect steak, seasoned to perfection and cooked medium-rare using the precise sous vide method. No lengthly cooking times or expensive specialty equipment. With our new L&B Sous Vide Garlic Herb Tri-Tip Steak, the home cook simply opens the package and heats through using his or her preferred cooking method.