Have you done a TriTip brisket style? Low and slow at 250F for 8 hours or so (until it hits 203F internal)? It's an absolute game changer!! As good if not better than brisket. More forgiving, easier to consume by a small family, and much cheaper! I'm hooked on it now. And can be done without having to smoke overnight or get up at the crack of dawn : )
@@scottyplugI’m putting that on my todo list. Just had tritip yesterday. Pulled it off at 135. It’s always good. Not quite Picana great but right up there.
@@Torus2X That''s how I'd always done it. Until my neighbor convinced me to try it "brisket style". Amazing either way. Different. But man, that brisket style is butter. . .
@@scottyplug What specifically do you do? 250 on the grill until internal is 203 degrees. . . . Do you wrap the tri tip at all in butcher paper? Do you spray during the 8 hours? How long do you rest before slicing it up? Thanks
I know that Chef Tom always does his standard "grilling" with the 640 set to 450 degrees. Like for weekday meals of chicken and pork or burgers maybe. But is 600F better for properly grilling steaks? Or only for the reverse sear? You and him are the absolute reason I finally pulled the trigger on my Yoder. I freaking love it. There's a learning curve, for sure. But man oh man this machine is a BEAST and does it ALL! Long time viewer, Jake. Always been a fan. I see you on the ATBBQ channel sometimes too : )
Haha yeah Chef Tom was one of the reasons I grabbed mine. Congrats on the unit! I have a cookbook that might be useful at www.pelletgrillsecrets.com/levelup Enjoy your Yoder! 🍻
Did you have to season the grill grates before 1st use? Ive had them for 3 years (came with the Yoder), but still cook all steaks on my Weber kettle. I must try Yoder steaks!
As I’m watching this there are 3 white tailed deer laying down chilling out my back door after their evening meal. Being October 1st it’s opening day for bow season here in Michigan. They have nothing to worry for as we only shoot with our cameras.
First and foremost, the steak looks delicious. I may or may not have seen you do it, have you tried the grill grates upside down? I'd put the temperature lower, in about the same amount of time you would get a more even brown sear rather than black char grill marks. As to your preference of cooked medium, there seems to be a big gang out there pushing for 137 to 139F for many cuts such as ribeye steaks.
I don’t recall if I have done steaks like that. I did try it was burgers and it was really good. Nice crust. Makes sense trying it for a steak as well. Yeah I don’t notice it any chewier at 125vs135. Of course I don’t buy cheap meat so that helps. 🍻
You know what the difference is between a NY strip and a KC strip? Where you buy them. Here in Kansas they're called KC strips. Even though they originated in New York, the actual original name for them was a Kansas City Strip.
Pretty tough to get a good shot of steak in full on sun. It wasn’t that quite that high but reached 135 for sure. I like mine 130-135 generally so it def hit the spot. 🍻
Of course the ribeye beat the strip. Ribeye has more intramuscular marbling, hence more flavor :) Strip also has a tendency to be more gristly unless you're buying Prime. That being said, I buy Strip more than any other kind of steak simply because it goes on sale all the time and ribeye rarely does. If you take money out of the equation I'm taking ribeye or picanha over strip every single time. We just got our power back on this morning after it went off around 9 AM Friday, and we're about 400 miles from the coast. Hurricane Helene can blow me.
@gchomuk depends where you order from. Some will ship fresh. If frozen, fast defrost in ice water instead of the fridge and it retains much more of the juices. 🍻
I've had picanha at a Brazilian steakhouse. It's overrated. It's a sirloin cap. Nothing more. My favorite cut at the same Brazilan steakhouse is the bottom sirloin. OMG. I could eat that all day long. Flavor and texture to die for.
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Tri tip, for the money, is by far my favorite
Yep a good Tri Tip always hits the spot. 🍻
Have you done a TriTip brisket style? Low and slow at 250F for 8 hours or so (until it hits 203F internal)? It's an absolute game changer!! As good if not better than brisket. More forgiving, easier to consume by a small family, and much cheaper! I'm hooked on it now. And can be done without having to smoke overnight or get up at the crack of dawn : )
@@scottyplugI’m putting that on my todo list. Just had tritip yesterday. Pulled it off at 135. It’s always good. Not quite Picana great but right up there.
@@Torus2X That''s how I'd always done it. Until my neighbor convinced me to try it "brisket style". Amazing either way. Different. But man, that brisket style is butter. . .
@@scottyplug What specifically do you do? 250 on the grill until internal is 203 degrees. . . . Do you wrap the tri tip at all in butcher paper? Do you spray during the 8 hours? How long do you rest before slicing it up? Thanks
Hey Jake! Great looking ribeye. Thanks much for posting.
Thanks, glad you enjoyed! 🍻
Ribeye is my favorite!!
This one was pretty good! 🍻
I know that Chef Tom always does his standard "grilling" with the 640 set to 450 degrees. Like for weekday meals of chicken and pork or burgers maybe. But is 600F better for properly grilling steaks? Or only for the reverse sear? You and him are the absolute reason I finally pulled the trigger on my Yoder. I freaking love it. There's a learning curve, for sure. But man oh man this machine is a BEAST and does it ALL! Long time viewer, Jake. Always been a fan. I see you on the ATBBQ channel sometimes too : )
Haha yeah Chef Tom was one of the reasons I grabbed mine. Congrats on the unit!
I have a cookbook that might be useful at www.pelletgrillsecrets.com/levelup
Enjoy your Yoder! 🍻
Did you have to season the grill grates before 1st use? Ive had them for 3 years (came with the Yoder), but still cook all steaks on my Weber kettle. I must try Yoder steaks!
Best thing to do is to use a raw yellow onion and rub it all over before using. That will season and help make them stick less. 🍻
@@RumandCook Thank you, sir!
I/m with you Jake...Ribeye is good but I prefer a nice Strip Steak
Way better flavor! 😋🍻
Outside Skirt steak for the win.
As I’m watching this there are 3 white tailed deer laying down chilling out my back door after their evening meal. Being October 1st it’s opening day for bow season here in Michigan. They have nothing to worry for as we only shoot with our cameras.
Haha. I tried deer once and not a big fan. I don’t get the draw to it. 🍻
Jake, how long did it take this steak to reach 95°?
Maybe 40 mins if I recall correctly. 🍻
Pecania is one of the best steaks ever
Certainly tasty!! 🍻
I wish Costco would carry them
First and foremost, the steak looks delicious. I may or may not have seen you do it, have you tried the grill grates upside down? I'd put the temperature lower, in about the same amount of time you would get a more even brown sear rather than black char grill marks. As to your preference of cooked medium, there seems to be a big gang out there pushing for 137 to 139F for many cuts such as ribeye steaks.
I don’t recall if I have done steaks like that. I did try it was burgers and it was really good. Nice crust. Makes sense trying it for a steak as well.
Yeah I don’t notice it any chewier at 125vs135. Of course I don’t buy cheap meat so that helps. 🍻
You know what the difference is between a NY strip and a KC strip? Where you buy them. Here in Kansas they're called KC strips. Even though they originated in New York, the actual original name for them was a Kansas City Strip.
Yeah, funny enough in some places here it is called Kansas City Strip as well. 🍻
That crust looks amazing, but temp looks closer to 140° to me. Not that there's anything wrong with that. My wife prefers medium.
Pretty tough to get a good shot of steak in full on sun. It wasn’t that quite that high but reached 135 for sure. I like mine 130-135 generally so it def hit the spot. 🍻
Of course the ribeye beat the strip. Ribeye has more intramuscular marbling, hence more flavor :)
Strip also has a tendency to be more gristly unless you're buying Prime.
That being said, I buy Strip more than any other kind of steak simply because it goes on sale all the time and ribeye rarely does. If you take money out of the equation I'm taking ribeye or picanha over strip every single time.
We just got our power back on this morning after it went off around 9 AM Friday, and we're about 400 miles from the coast. Hurricane Helene can blow me.
Suck to hear about the power! I think ribeye is more tender, but strip has a better over all flavor. Prime rib is extremely bland to me. 🍻
@@RumandCook Prime rib is just ruined ribeyes.
Piranha is not a cut you can find in grocery stores in Wisconsin. Special order from a knowledgeable butcher shop maybe. Personally never had it.
I order most of my meat online now a days, but same here. There is one place that has it but it’s only choice grade. Worth ordering though! 🍻
@RumandCook if you order online, are they shipped frozen or fresh? I find freezing degrades the meat. Loss of juices.
@gchomuk depends where you order from. Some will ship fresh. If frozen, fast defrost in ice water instead of the fridge and it retains much more of the juices. 🍻
I've had picanha at a Brazilian steakhouse. It's overrated. It's a sirloin cap. Nothing more. My favorite cut at the same Brazilan steakhouse is the bottom sirloin. OMG. I could eat that all day long. Flavor and texture to die for.
As a follow up, I've never smoked a steak. I love the taste of well seared steak. Smoke, no thanks. Salt, pepper, beef. Oh yeah.
Maybe coffee rub once every few blue moons. Of course, I roast my own coffee, so ...
It’s still a good cut when done right. It’s all about the cook. 🍻