Mustard-rubbed beef tri-tip with grilled leeks
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- Опубліковано 11 лис 2020
- Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
**RECIPE**
Beef tri-tip roast, ideally with fat cap left on (1/2 lb or .25 kg per person)
mustard (I like coarse-ground dijon)
seasonings of your choice (I used whole cumin seeds, dried onion flakes, dried garlic flakes, salt an pepper)
oil
The night before, score the fat layer with many shallow cuts. Season the meat with salt and whatever spices you want, then rub it down with a heavy layer of mustard. Cover and refrigerate overnight.
Trim off any undesirable part of the leeks, but leave enough on the root end to hold the layers together. Slice the leeks in half lengthwise and be sure to wash away any dirt hiding between the layers. Dry the leaves, coat them in a thin layer of oil and season them.
If using your oven, get the broiler (what Brits call a grill) hot and brown both sides of the meat right under it. Roast the rest of the way at 400ºF/200ºC.
If using a grill (what Brits call a barbecue), get a very hot fire going on one side and keep the other side relatively cool. Brown the meat on both sides over the hot side of the grill, then transfer it to the cool side, with the thinnest part of the roast as far from the heat as possible. Cover.
My 2.5 lb (1.13 kg) tip-tip took half an hour of cooking, total. I pulled it at 125ºF/52ºC in the thickest part of the meat. It was medium after it rested for a few minutes.
Broil or grill the leeks covered, cut-side facing the heat, until they not quite as soft as you want them in the end. - Навчання та стиль
2:55 "The Raguseas send their regards"
“Long live the Empire”
LMAOO
ARCHIBALD NO!!
Don't mess with an iceman.
Lysanderoth! It was you all along!
2:55 POV: Adam when he finds out you use measuring cups instead of glugs
2:55 POV: Adam found out that you know a dude who sells good quality whole milk low moisture mozzarella cheese
Oh no
This is the end of the white wine crusade
or as he would say, "motts"
WHERE ARE THEY?! WHERE ARE THEY?!
I'd do the same thing honestly
2:55 POV: adam found out you put chicken stock in vegetable soup
@Sir Arco JUST LEAVE IT IN THE DAMN WATER AND LET IT B O I L
im fucking dying, this comment is gold
Wubba wubba
nnnnnnNNNNNOOO!
@@exoticflounder6914 🅱️ 🅾️ I L
2:55
Adam just found out you call it an “Air Fryer” instead of a “Table Top Convection Oven”.
Wait till he finds out that some manufacturers in the US have started adding "Air fryer mode" to their convection ovens.
@@MagicznaPanda that is sickening
Åå
2:55 Adam found out you don't use a pizza steel to make pizza
Oh no
vergorance it looks like hes killing u
@vergorance then i don't understand your joke lol.
I read it wrong and instead of reading “Adam found out you don’t use a pizza steel to make pizza” I read it as “found out you don’t use a pizza steel to make pizza” and I was real confused.
I don’t see it ether
2:55 POV: you tried making perfect macarons
Lol
Nooo
NNOOOOOOO
2:55 POV: You forgot to remind Adam that the vinegar leg is on the right
*oh no*
@@ilovetweek000 *OH NO*
🍺🍗👉 Beer leg on the right.
Vinegar leg is on the left
@Jeff Bezos “I MEN’T THE R-RIGHT I MEN’T THE RI-“
*drowns*
2:55 POV: Adam just found out that you seasoned your steak and not your cutting board
Top tier comment right here
*drowns u in white wine
Hey O!!! lol lol
@@usmaniqbal9207 and olive oil
2:55 Where’s the money Lebowski
I love how Adam's shot at 2:55 is already becoming a meme
It is hilarious, I knew that was gonna be picked up fast
@@alexx3513 why tho
I won't like this because it's at 420 likes
@Madhav IgnihirYes but no because i answered at the wrong comment
"small shrimp as opposed to a big one" is already haunting me in my dreams as I scroll through the comments and restart the time stamp
2:55 POV: Adam caught you seasoning the steak instead of the grass the cow ate
This is the funniest ngl
lmfao
This comment was sponsored by Squarespace. I'm going to tell you why you should season the matter
Season the soil the grass grows on.
Season the mother of the farmer that is going to raise the farmer so that way the salt will drop onto the soil. If you put it on the human it will get additional salt from the sweat
2:55 "Make one more 'I season my ___ and not my ___ ' joke"
90% of the comments are about that one shot where Adam looks like he's drowning the viewer.
Adam found out that you don't call air fryers Table Top Convection Ovens
i'm enjoying them
@@wesleymays1931 you just straight up copied someone
@@CKzoidYT shit
@@wesleymays1931 shit is right
Adam your grill looks like it has some leaks in it, I would check it out.
haha so funny, please get off youtube and never come back
yooo
How dare you splendid dreams
GET OUT!!! 🤣
@@falseowban that's a tad bit too harsh
2:55 POV: Adam saw you fuss too much while making a vegetable soup instead of just putting them in water and boiling them
+
I can hear this
When you want that smooth glossy top on the macaron:
2:55 POV: adam found out we are overusing a meme again
2:55 When Adam finds out you brine your turkey
+
As a southern brazilian, I must say this is the closets I have ever seen a tri-tip (maminha) resembling a top sirloin cap (picanha), and we roast very often these two cuts. Very nice.
Pensei o mesmo
Vlw mano, eu queria saber que corte é em português kk
Picanha is the best cut of steak
Ele já fez churrasco coreano, quem sabe ele não faz um churrasco brasileiro, que nem Guga do Guga foods (e Sous vide everything)
I'm Californian so I know tri tip, and I was also thinking that doesn't look like tri tip at all, but damn it does sure resembles picanha way more than tri tip. Not to mention tons of people confuse these two cuts including professional butchers, so I would almost be willing to bet money that he was given picanha without either him or his meat dealer even realizing it!
2:55 "Where's the money Lebowski?"
This is the funniest POV
It's down there somewhere, let me take another look.
oh god the vine
Not on the rug, man!
2:55 adam just discovered that he can put water, leeks and his camera into a bowl all at once
Hey Adam, have you thought about doing a video comparing the different types of vanilla extracts - liquid vs paste vs fresh beans and the different types of beans themselves (French, Tahitian, "generic" vanilla beans, etc.) in the same vein as the garlic comparison?
pretty nice idea
Liquid extracts are made with solvents (alcohol) this can be achieved at home with a bottle of vodka and a bunch of split beans soaking. Paste is often a mix of ground beans with sugars and some other stabilizers. Fresh beans aren't actually fresh they're dried and cured. There is no French vanilla as the orchids that produce the beans only grown in specific habitats, there is Mexican vanilla or Madagascar vanilla for example, and no "generic" vanilla beans. Similar, a French roast coffee doesn't mean that the coffee was produced in France it's a style of roast. Turkish coffee isn't from Turkey it's a means of brew with specific tools. www.beanilla.com/madagascar-vanilla-beans?refSrc=30&nosto=nosto-page-product1
That's a great idea 👀
this would be an amazing video!
@@cheekbaccawookie Its called french vanilla because france started vanilla plantations in their colonies.
Hey Adam! Can you do a video on your take on making sugar cookies?
Edit: Adam replied!!!!
Sounds good
Maybe a video about sugar cookies and his own variations? you know he likes to go crazy with his ideas (like in the pancake videos)
A video on gingerbread pls
@@SrGrisman Sugar cookies with vinegar... or white wine.
Ur first woew
Before Adam said "its the night before grilling" I never knew I needed a Adam Ragusea cooking version of the night before Christmas. Now I need that.
me: sees the new "acidity" clip art
also me: *DO I SENSE NEW MERCH?*
Me too
Adam is probably regretting experimenting with the camera shot at 2:55 because of the memes
i think he said he doesnt mind the memes in a comment. the lighthearted memes that is
2:55 “I don't know, brothers and sisters. But this one doesn't look clean to me…”
Far Cruz 5?
@@argeiphontes3880, Bioshock Infinite, i think.
its def bioshock infinite i love that game
Yep bioshock infinite reference when you are first entering the city and get baptized
Tri-tip is THE most popular cut of meat from my corner of California! Thank you for introducing this cut to more people!
Ya Californians love tritips
Santa Maria style. Heavily seasoned with salt, pepper and garlic powder flame grilled over red oak. You need a grill with a adjustable grate to do it properly.
I live in Tennessee, but my grandparents are from California and that’s the only whole cut that I’ve ever seen them use
Santa maria gang
Yeah, I grew up eating tri tip at every big gathering in my rural CA town. Cooked in an old steel 50 gallon drum by the dozen. The word seems to have gotten out I guess.
I like how Adam tries different filming techniques, Like the first significant change was in the vegetable soup video! 😂 And lota of others too and now he trys filming kinda under water. It really lightens his videos up makes me expect the unexpected!
I love how in his Neapolitan pizza video he showcases his new hot ash grill and now he has just forgotten about it
If they aren’t sponsoring him why bother?
Yea but if he uses this fancy grill that no one has then many people will be like oh what’s the point of making this recipe if I don’t have the correct tool/appliance.
It’s the same reason why he doesn’t use a stand-mixer for his dough recipes...
Whenever possible I try to use the simplest, cheapest gear I can in my videos.
@@aragusea Fair, but you gotta admit it doesn't help the case for the grill you got sponsored to use. Just say this recipe will work with any kettle style charcoal grill set up to use a two zone fire.
@@PossiblyAnIrishGuy He used to get flack for using a stand mixer and has since adopted the simple cooking methods without fancy equipment to make his recipes more accessible. I personally appreciate that about this channel it makes me more apt to try what hes doing. Also so what they sponsored him for that one video he has no reason to give out free clout to them unless they want to work with him again.
Still waiting for the episode on how Worcestershire sauce is made. and the episode on how soy sauces made.
They're on the list but I don't think I can do either until it's safe to fly again.
@@aragusea I broke my feet today because I kicked my computer because someone commented that my videos are bad! I hate unjustified criticism. Please wish me a speedy recovery, dear aeam
@@aragusea Adam boutta go to Japan for a video
@@aragusea you spelled leek wrong in the title
“Wtf is Worcestershire sauce?” And “Wtf is soy sauce?” coming to your UA-cam homepage soon
2:55 POV: Adam found out you are using WIX to make a website instead of Squarespace
The Tri Tipsy “50 proof, 50 hoof” calls out to be done
2:56 POV: Adam drowns you for not staying quiet in his basement and screaming for help too loud
*drowns u in white wine
@Digitzu i saw his right after I posted mine :/ Same format, different punch lines, but his is definitely funnier
Hey Adam, one important point you neglected here. Tri tip has two sections with the grain running in different directions. I generally separate the sections before slicing. Sometimes before cooking as the two sides are a different thickness. You can see it clearly before cooking, the thicker end has a rough triangle running in one direction while the rest runs another.
Edit: As another commenter mentioned, this may actually be a picanha. I went back and looked at the raw meat. It looked like the grain was all running in the same direction. I've never seen a tri tip without the dual grain. Most of them being in the 2.5lb range just like yours.
Man, Adam has the absolute best cooking channel on UA-cam. I come across your videos since I’m subbed then watch the suggested & go down a rabbit hole which I learn so much from. Thanks Adam, very creative videos with tons of culinary education for FREE. The best
2:02 love those cinnamon rolls. Keep the same ones in our house for when we have early Saturday morning kids activities.
Adam, ask your butcher friend what the difference is between tri tip and picahna (also known as coulette or top sirloin roast). If he isn't sure, there's a good chance he gave you a picanha cut instead of tri tip and didn't realize it. Many professional butchers outside of California (the holy land of tri tip) confuse these two cuts and will package them incorrectly. That cut you showed looked a lot more like picanha than tri tip. Either way, both cuts are delicious, but I will say, picanha is seen by many as the best steak cut from the cow, so look in to it a bit more if you've got some time! Maybe you've been getting more bang for your buck this whole time!
I'm shocked at how far I had to scroll to find someone else who caught that it's definitely a picanha in the video lol. Good thing is tri tips and picanhas cook pretty much the same way. Picanha is definitely more tender though.
I caught that also, I have a local processing plant that says they’re the same cut and won’t budge when I say otherwise. Seems like some farmers might not know but hey, don’t bite the hand that feeds you (or supplies you) 🤷♂️
Hey Adam, just wanted to say you are an amazing Inspiration. I actually feel like cooking my own meals these days cause of how amazing yours look.
Main thing I love about him besides he sounds like the smartest person In the world: he literally says I will do this I will do that Bc he knows we’re all lazy and not going to do all this delicious stuff other you tubers say then your gonna.... then you...
2:55 POV: you are being interrogate by Adam
Answer or the Empire will have their way with you.
Just started the video and i see all the timestamps for 2:55 and now im scared
Edit: oh, lmao
Adam just wanted to say I love your channel so much. I've cooked a lot of your recipes and your tips have helped me a lot as a cook. Thank you!
6:51
the amount of juice
its
it’s beautiful
You're really right about just how amazing chimney starters are, and not just for cooking. I've always kind of sucked at starting a campfire, and a chimney starter with decent tinder feels like cheating.
Adam I tried this same night with tri tip steaks and it was phenomenal. I’ve tried the whole grain mustard rub for beef tenderloins before but this is genius. Cheers!
only a guy like adam would take the time to make a shot like this 2:56
I love this cut of beef!! I started cooking it low and slow in my oven and sear it at the end. Best thing ever!
I've heard before how nice transitions in your videos, between the actual video and the promo part. I increasingly appreciate these in your videos every time.
Look at those juices! They just *leek* out.
I was worried for a moment that politics had made its way to this channel finally. You know, Georgia and all. Phew. I'm much happier with this 'leak'
@@hooeezit I’m not above politics, have you heard about the new *leeks*?
2:55 POV adam finds out you season your steak not your cutting board
I like how you usually put the sponser at the end, so that you dont have to interupt everybody's entertainment and learning, or so people can follow the video and make it themselves.
i use the broiler waaaay more often after watching these videos, it's such a valuable asset to a cook! you can just like treat everything like you threw it into a giant toaster!
Grilled try-tip is one of my favorite beef cuts to grill. I will try your marinade/dry rub. I have two different ways I marinate the meat. One is a wet Chimichurri marinade. I coat it and let it sit about 24 hour in the fridge then wipe off the excess and grill as you do. A professional chef suggested this approach to me and it is great. The second is a Santa Maria style dry rub with a mustard garlic vinegarette basting sauce. This is apparently the approach that made the cut popular on the west coast of the US. You can find the recipe easily online. I currently prefer the Santa Maria style, but it is a close call compared to the Chimichurri.
why would you want to grill something that has already been grilled?
I’m really picky with savory foods but Adam Ragusea somehow always makes my fear vanish. Like, I hate mustard and im afraid of almost every meat but this looks bomb 🤤
I lovvvve mustard while cooking bbq style meats!! I went to North Carolina when I was about 12 and learned to make a super basic mustard vinegar bbq sauce and I’ve been experimenting with mustard with pork mostly but love it on prime rib when I blacken it. This just gave me so many fun ideas to try!
We also do tri tip at our house. We just use Montreal steak seasoning and cook it on a hasty bake. We reverse sear and it comes out great. It has medium rare, medium, and medium well areas so everyone gets what they like.
A hasty bake is a grill that can raise and lower the coals for smoking, baking, and searing
2:55 when Adam catches you deep frying at home
I finally found a deep frying comment! Thank you!
I keep coming back to this video. I swear Adam you must have been ecstatic at the way that roast came out. It has to be the prettiest looking piece of meat I've ever seen.
Thank GOD for this video - I’ve had a faucet leak for months and had no idea how to prepare it! I can’t believe I never thought to grill my leak!
I just bought my first tri tip. Now I know how to cook it. The leeks look delicious, too.
When or if Adam will change the title, we do not know.
Yeah
@YunYulay oh he already changed it from leaks to leeks
@@alfredosaus1545 That was actually quite fast
I don’t want my grill to leak...
Justin Y. Stole your comment 😢
@@alekloureiro1175 yes he did. He is everywhere
I LOVE tri tip. Such an easy meal to make, too.
Also reverse Sear tends to work well with this piece of meat.
Love your videos always insightful and inspiring thank you
Woah, new acidity clip art. Looks like something out of a bowling alley, I love it
This was a delicious meal! Adam made it at his wedding!
You also Said that about the ribs. Get that fakeass account outta here
@Sum Ting Wong 深丁黃 and He wrote the Same comment under the shortrib Video. I dont think Adam Made 2 different meals on His Wedding.
@Sum Ting Wong 深丁黃 ok but click on his profile and check his past comments. He's a fake!
@@tokiwotamale6416 wee wee
Love tri tip. Probably my favorite cut.
Live your videos on beef and veg i use those recipes most
2:55 POV: Adam found out you call it fries instead of chips
I spent this entire summer dialing in my tri-tip game... I probably fed my family about 20 tri tips this summer and my parents recently went to an actual bbq restaurant and I had to take a minute to sob quietly to myself in the corner when they told me that my tri tip was better.
Congrats
2:55 POV: The store manager after he tells Adam that they ran out of white wine
Adam pointing out the anatomical names for these cuts of meat honestly helps a lot for my A&P class in college
2:55 adam caught you using brown sugar instead of white sugar with molasses
2:55 POV: Adam finds a box of store bought breadcrumbs in your pantry instead of panko.
Congratulations for 1 million subs!!
That looks amazingly delicious!!!!
POV: Vinegar Leg is on the LEFT 2:55
2:56 there is something really unsettling about this shot
POV: Adam drowns you after one too many "seasoning my ___ instead of my ___" joke
Pov: Adam found out you dissed white wine
When Adam detects brown sugar in your house
I've watched all of Adam's videos so many times that I start to notice his little jokes in the squarespace sites at the end of each video. "50 proof, 50 hoof" and other similar jokes are comedy gold.
Never encountered a tritip til I got to California. Very popular here. It's an absolutely delicious cut of beef.
Please can we give him credit for never moaning especially when he cut that waterfall I would of moaned
That squarespace plug was smooth
Not as smooth as you fingering things tho
What a name
Delicious is what it is. I love Tri-Tip.
Adams transitions are always so smooth he would make a great journalist
Sure hope that acidity graphic gets turned into a t-shirt sometime soon Adam
I do like the way you make IP law, and other things most foodie tubers ignore, seem interesting. Thanks.
As my sense of taste comes back, this is very exciting.
Poor guy just wanted to be creative with his shots, get memed instead
Ikr
I see this as an absolute win!
Considering journalism is about making something memorable enough to click on (for better or for worse) and his biggest videos blew up because of memes.... yeah, I doubt he has any issues with this.
In fact, i'd argue a lot of the time he's weaponizing his memes to help grow his channel further.
He knows what he’s doing 😏
Such is the live of a UA-camr
6:43
"Is there a sub-reddit for slicing things porn?" - Babish
Been feeling like crap all day and watching your videos. Ima sub. Great job
this looks so good
Damn that just looks so good. I wish that I could just reach into the screen and grab it out.
And now you CAN with
@@mathiasm12 underated comment
Such a well written script. well done!
This. Looks. So. Delicious.
"I respect your choices"
Me, who prefers to watch youtube rather than
study just for a little entertainment in exchange
for my entire future : *Heck yeah*
You my friend literally just summed up my entire school years and current college years....
Also *Heck yeah*
I think Adam made a rookie mistake he should’ve seasoned the squarespace so when he opens his computer to be sponsored he will have some salt pepper and mustard on his hands so that way he can have better control of the seasoning
This looks insanely good
Love the acidity logo, a nice addition to the honey and vinegar leg designs!
"Why I season my steak, not my rub"
Also Adam: "why i season my butter, not the steak"
I'm okay when my leaks are grilled but I hate it even more when my sink leeks