Just did this recipe tonight for my family. 128 ended up being too red for my liking but it was perfect at 132. After taking it out of the oven, I let it rest and let the internal temp settle at 140 before searing it and basting it with butter. Perfection. Thanks Sam, for helping this cooking impaired adult cook awesome meals so good that everyone keeps asking what my secret is. If only the fools knew all you need is avocado oil!
literally comes out perfect every time but I do let it sit for about 10 -15 min. The reverse sear does wonders and this recipe is quick and pretty simple to follow. So glad I stumbled across this thanks and keep at it!
@@sssal6022 For tri-tip, about the 5 minute mark or so of this video, Sam said he sets his oven low at 275° Farenheit ... that's what I do, but my actual in-oven time is a little less since my cuts of tri tip meat are sometimes smaller than the larger one he shows here Let me just say from experience doing Sam's method two times already... for a nice tender outcome, less time in the oven is better than more time. They always come out delicious but that's why I'm back for a third time, to perfect my outcome 😎🙌🏽 P.s I don't have a meat thermometer to "know" when it's "ready" as far as time in the oven, but I'm perfecting it by following all of Sam's instructions and by trial and error. So good!!
Made this yesterday baking according to this technique. Perfection. Incredible. Only point to bring up for others watching his for the first time is it takes significantly longer to cook vs other recipes that recommend 375 for half hour. Mine took well over an hour to bake and I used a meat thermometer to confirm exact temperature and results. It was melt in your mouth tender. Thanks for the great recipe.
Sam, during this pandemic there is not a lot to get excited about however; when we watch you things seem brighter knowing we can learn cooking skills by watching your very enjoyable videos. We are elderly and are of course stuck in the house, but life is good with good food. We never have to eat crappy food again thanks to you for enriching our lives with fun instructions and great recipes
Okay you made me a hero last night.... I volunteer at the Eagles in Morro Bay and prepared a tri-tip meal for 35 people. I had 100% success using your technique... The only thing I added was baking the tri-tip in a turkey oven bag. It came to a temperature of 128 within 1 hour for all six tri-tips. I use the drippings from the tri-tip in the bag as aju... What was fun also, was that the presentation of the tri-tip was during the searing process... The sound and the smells coming from that skillet was mouth watering. I used an electric knife to slice off the portions for the membership. They absolutely loved it and I thank you for that.
I'm a 47 yr old Cali boy. Been grubbing on Tri-Tip since the 80's. By chance when I moved up here to Seattle I got a job in a union meat warehouse. The official name is bottom sirloin butt. Any butcher nation wide should know what that is. The boxes from all major meat manufacturerers print on their labels...Bottom Sirloin Butt (Tri-Tip). Costco has it trimmed and sliced in choice or prime almost always. It is particularly good for marinating. It absorbs flavors/spices Well and is really good on the grill/BBQ.
@@DHarri9977 its my cut of choice. I like it because it's pure meat. No bones or wasted stuff. You can trim it easy from the one side that has a cap of fat on it. The precut strips from Costco are perfect. Use any marinade you like in a jar or even dry rub. Let it sit in a Ziploc over night or even just a couple hours. Overnight is perfect because you can really taste the flavor saturated through the meat. It will absorb 30-40 of marinade if you let it sit overnight. Where I grew up every mom and pop store had tri tip burritos on tortillas with fresh salsa and Monterrey jack shredded cheese. Or tri tip hoagies wrapped in foil. Juicy flavorful just the right amount of meat(a lot) lol. Tri tip is all I grill. If I'm splurging ill go ribeye. But as it is I won't do anything less than 10 lbs. So it's a 50 buck hit without marinade anyway. Screw it! If I'm going big time for steak I'm gonna do it right lol.
I love tri tip. I've been BBQing for years and when I'm doing a birthday party or family get to get her it's what I do. Costco's bag of peeled tri !s go for about $70 which is usually a bag of six. I do them one of a few ways, bbq rub then to the smoker with a reverse seat on the grill or salt pepper seared and then indirect heat until 125°. If I marinade it, then it's bourbon, soy sauce, Brown sugar over night then onto the grill. Great cut of meat.
@@THR33-LAWS-SAF3 if it's just you and the Mrs, you don't need the bag like I buy. But I have 4 kids and the wife. Prime is always better but choice good. Costco usually sells a two pack of prime but it usually runs about $30-$40.
I heard some teachers talking about tri tip in the teachers lounge, I had never bought one, so a little later I was in Santa Paula, went to a family owned butcher shop, bought a tri tip to feed three people and did it like the teachers said which was to cook it in the oven for 30 minutes at 500 degrees, it was perfect, I still do it the same way, it’s never let me down. I’m hoping to score two or three tri tips for Easter or a couple of briskets, which ever I can buy without a second on my home!!! By the way, about 60 ish years ago my Mom cooked tri tip just like she cooked any kind of roast, with potatoes, carrots and onions. And when I left California in ‘95, one could get a fabulous tri tip sandwich at Green Acres Market in Simi Valley for about $8, they may be $40 by now!
Green Acres Market is still as fabulous as you remember, but the tri tip sandwich is currently 12.99. I miss the days of going to the patio with my dad and brothers and leaving stuffed for under $40!
Just coming back to say thanks to Sam the cooking guy for all the expert cooking advice. My cooking is on another level for many things thanks to you. This hot sear then low and slow for the tritip is hands down the best method for tritip!!! I've found that a heat range from 250 to 275 yields same perfect results in about an 1:30. I like to pull at 134. Perfection every time
My husband made this tonite…followed the instructions to a tee. He damn near ate all of it because it was so good! We will be doing this again. Thanks!!
hey sam ive recently discovered your channel and i have been absolutely obsessed! i have seen all of the recent uploads and ive seen so many of the old ones too :) Keep posting the amazing mouth watering content man!
I've been doing the reverse sear method for a while now and the end reseukts are always perfect. Now I need to try this with a trip tip, looks amazing! Keep up the great work Sam!
just made this recipe today and it is mind blowing!!!!! i did the final sear on the pan with some butter, fresh thyme, and whole garlic cloves and that took it to a new level. the green sauce is a game changer too
Great video, thanks! one of my favorite cuts. A noticeable difference in tenderness can be achieved with spreading salt on the cut and letting it stand for at least 30 min and ideally an hour. It works well while letting it get to room temp. Costco has great prime tri-tip as well as (surprisingly) smart & final premium (not prime) Tri Tip
I make tri tip at least once a month. It's easily my favorite cut. I smoke with hickory until it hits about 120 followed by a hot sear over open flame for about 2 minutes per side. Slice and serve with chimichurri along with some Mexican street corn. Perfection.
This cut was made popular here in Santa Barbara County by our ranchers, particularly up north near Santa Maria. It has probably been around as a specific beef cut since the days of the Spanish Vaqueros, and only went nationwide in the last twenty years or so. Cooked correctly, it's fantastic, especially with a great Syrah!
As someone from Santa Barbara, agreed, also it was introduced to a larger audience during the Michael Jackson trial, which brought reporters from all over the world to north county where they had Santa Maria style tri tip and raved about it.
Yup. When I met my wife in Santa Barbara, her dad would make tri-tip on the bbq quite often. So good. I was too intimidated to make one until the advent of the meat thermometers with heat proof probes. Now it's practically fool proof. Kudos the the old school guys who somehow made them perfectly without modern technology.
Hello from Afghanistan, I will be making the tritip tonight. How long it take to get to 128 in the oven? I am about to make the talaban to think twice before eating kabob
Just cooked this over the weekend for my family. Used the thermometer you recommended and everything. Oh....my....gawd.... Amazing recipe, super simple to do, and came out tasting amazing.
My friend love the vids this will be my first time using a thermometer to cook. I ain’t no chef but like to do cooking right when I can. I have a great feeling about this. Thanks
When you walked into my life as a young boy and I watched you enjoying life while putting something together on a plate! till this day you bring me nothing but joy and comfort I thank you very much for all your posts god bless you
Sam you are literally the best freakin UA-cam chef ever. I’m a 16 year old trying to improve my career in culinary art and you are such an inspiration. Keep up the good work man never stop doing you!! 💙
This and “NOT ANOTHER COOKING SHOW” are the UA-cam cooking guys I go to for help-this is more my speed (he is my age), but NACS is a younger but extremely informative chef who has some of the best Italian food as well as sauces and home style old world recipes. No dad humor (like here)... but extremely helpful. Funny thing is I found this guy from the comments from NACS, so I figured I would return the favor... lol.
I really love how honest this show is! It’s perfectly imperfect. Just like my kitchen! I was afraid to cook chicken breast until the flat chicken episode. Turns out I can cook juicy chicken breast! Family loved it! Thank you!
Sam, I love your channel. My grandfather was from Central California San Luis Obispo. Before we loss him, he took the time to teach me how to grill a great tritip. I know Santa Maria wants to claim the tritip, my response is meh! You have that wonderful Santa Maria grill, that grill was designed just for the tritip... Salt, pepper, garlic powder. Coat the whole cut of meat... Lower your grill and sear the fat side down. Then raise the grill and flip the tritip over fat side on top. Grill for about 30-45 min depending on the size of cut. Use your tonhs and get the sides for texture and flavor. Let it rest for 10 min, collect the juices when you slice and make an ajus.
Tried this and thanks to your excellent video (and humor)...perfect!!! From trimming the fat (or not), using the oven thermometer, to the pans and temps. It was the easiest meal I've ever made!!
I’m a big fan of your channel. I’ve started cooking more now that I am able to see reality vs perfection. I would love to see a Cuban sandwich episode!
Common in Washington State! This has been my favorite cut of meat ever since I was a little kid. Pretty sure its my dad's favorite too. Loved the video!
I've been roasting at low temperatures for a couple of years for every kind of meat. I especially love a pork loin roast. I cook to 145% and then rest for at least 30 minutes. Then I pop it under the broiler for a few minutes to brown and crisp the fat cap. Oh, and while it's resting I make a gravy from the drippings.
Tri Tip is the best. Used to be that all states either through out the Tri Tip or sent them to California, where it was really popular. Now it is catching on everywhere.
The Tri Tip is a under rated cut of meat. Lots havent heard of it. It is awesome. The 2021 Christmas dinner involves 2 of them. Both bought from our local out in the middle of nowhere who raises his cattle for his shop. When I asked for 2 of them I told him what we were doing.... He said what time should me and misses be there.
First timer and all went perfect. Tips: 1. Avoid alcohol before cutting fat off. 2. Make sure your temp probe gauges have good batteries. 3. Have guests bring all the sides. Thanks for the excellent video and I’m buying a shirt. 👍
I like the Cook to internal temp - takes the guess work out of it... I looked up this online ... Cooked mine to 152°F 3:30 (all the way up to 5:42 ) in the video Rare tri tip (125-130°F) is still red inside. Medium rare tri tip (130-140°F) is red to pink inside. Medium tri tip (140-150°F) is mostly pink. Medium well (150-160°F) has just a slight bit of pink inside. Well cooked (160°F) has no red or pink inside.
A tip is that: The smaller parts of the meat will be at a higher temp. than the middle (thicker). I would suggest to check the temps in a few different spots to get what you want.
Thank you , I got one in my Butcher Box that I get delivered monthly - grass fed amazing Beef, pork, bacon, chickens , smoked salmon , even got a beautiful corn beef for St. Patrick's Day- very good prices compared at the STORES RIGHT NOW ! Loved your way of cooking it. God bless you Mrs Josette Tharp Montgomery County, Texas 🙏🏻
I haven’t even watch the video yet, I actually just cooked some tri-tip tonight, I’ve rubbed it with a bunch of seasoning, put it in the oven for the internal temp to be 110°, then I took it out and immediately put it on a hot pan, seared each side for maybe 90 seconds and the sides of it for maybe 20 seconds just to seal in the juices, then I put it on a plate, put some butter on it and waited 15 minutes. When I cut into that it was a perfect rare, I barely got any of it because everybody else ate it on me, but hey, I’m Italian, so that’s what I’m here for, feeding people! if you want to pink, I probably suggest you take it out around 120 and then do the same. Hopefully that ends up helping anybody else that needs it, happy cooking! Donald Jenkins out.
I live in North Dakota and it’s-32, not grilling today. I googled oven tritip and your video came up. I’m used to Santa Maria tritip on the grill but I followed your video used Santa Maria seasoning and made the olive oil mix man this came out perfect. Thank you for showing an old dog anew trick.
One of the reasons you let meat rest is because when you cook with a high heat you dry out the outside layers of the meat. Resting it allows the juices inside the meat to redistribute more evenly throughout. Another reason you might let it rest is for carry over cooking. If you fry a piece of meat the outside of it is a lot hotter then the outside of the meat is a lot hotter than the inside. If you leave the meat for a while some of this heat energy will be transferred to the inside where it can be used to cook the meat a little more. Unless there are some other reasons I'm unaware of I don't think resting is necessary when cooking at a lower heat like in the video.
For your question it’s called a few things. A California cut, Newport Cut, Santa Maria Cut, Bottom Sirloin Cut. In Mexico they call it a Picana (with the accent agout over the “n”).
Hey, I followed your instructions except I used cayenne olive oil and also used lemon pepper seasoning. I did cook it to medium which is what both me and my wife prefer and wow it came out amazing. I subscribed and will keep watching your tips 👍
its videos like this, the wife and ramsay shows that made it so i can actually season enough. and my wife left me so many cool tools i need to figure out how to use. like instapots, bluetooth meat thermometers, and knives and pans ive never used.
You had me at tri tip...then you said over. I’m a pretty open guy, but it’s a sin in my house. Love you, Max and the crew. You guys (and maybe gals) make me happy when I watch you. Would love to hit your restaurant when we are in San Diego in late May 2019.
I'm in San Luis Obispo and yes the tri tip is a California thing. it was invented here. It's thee meat in a Santa Maria bbq. Seasoned and put on a smoker with the fat cap left on and smoked over red oak...OMG. Or cooked like Sam did, they are so versatile, so delicious and so beefy tasting.
I just cooked my tri-tip yesterday for the Superbowl on 2/12/23. It came out perfect. I cooked it at 160 temperature. There are more medium-well people here, but it was still rear enough for the medium. Everyone enjoyed it even a 9-year-old boy who doesn't eat meat. He asked for another serving. Thank you for your video.
Wow wow wow!!! Love how that is done perfectly *literally* all the ay through. I make a mean tri-tip, but learning this technique just changed my whole game
Yup its famous in santa maria California we made it famous for the way we bbq this cut in santa maria with red oak n a dry rub ...I'm bor. N raised in SANTA MARIA and everyone from here knows how to bbq this cut
I feel like there is not enough talk of cookbooks on youtube, maybe could make for an interesting video but not sure how you would do it! Just an idea.
Toby Brown I don’t know if you know who guga foods or his main channel sousvideeverything is but he is another good cooking channel but he mostly does sousvide and grill
I LOVE Sam's recipes; don't get me wrong, I love them. However, that being said, I don't think a cookbook is the way to go. What Sam inspires is the everyday cook who just wants a no frills, no nonsense, no-bullshit approach to cooking. His character and ethics make him the type that won't cling to any and all quick ways to make a buck. I like that about him. Releasing a cook book and jumping on the hype train, like all of the other (not worth mentioning) chef hype entertainment profiles, would actually dissuade me from purchasing the book. Sure, I love his recipes, and I love his character, but I think it's the fact that he doesn't commercialize too much that keeps me coming back.
Just did this recipe tonight for my family. 128 ended up being too red for my liking but it was perfect at 132. After taking it out of the oven, I let it rest and let the internal temp settle at 140 before searing it and basting it with butter. Perfection. Thanks Sam, for helping this cooking impaired adult cook awesome meals so good that everyone keeps asking what my secret is. If only the fools knew all you need is avocado oil!
im not a rare or mid rare guy. love meats medium. ill take mid rare though rather than anything past medium.
Thank you for this comment! 140 was perfect for me! Outer edges were medium well while beefy part was medium rare
Like mine at 120 and rest until reaching 125 to 130.
literally comes out perfect every time but I do let it sit for about 10 -15 min. The reverse sear does wonders and this recipe is quick and pretty simple to follow. So glad I stumbled across this thanks and keep at it!
I still come here on tri-tip night to make sure I’m doing it the SAM way
What’s the oven temp ? And how long does it take in the oven?
Tyler how tender is this tri-tip? I'm thinking about serving it to family on Easter. Do you think that's a good idea?
Same bruh
Same here 😎
@@sssal6022 For tri-tip, about the 5 minute mark or so of this video, Sam said he sets his oven low at 275° Farenheit ...
that's what I do, but my actual in-oven time is a little less since my cuts of tri tip meat are sometimes smaller than the larger one he shows here
Let me just say from experience doing Sam's method two times already... for a nice tender outcome, less time in the oven is better than more time.
They always come out delicious but that's why I'm back for a third time, to perfect my outcome 😎🙌🏽
P.s I don't have a meat thermometer to "know" when it's "ready" as far as time in the oven, but I'm perfecting it by following all of Sam's instructions and by trial and error. So good!!
Made this yesterday baking according to this technique. Perfection. Incredible. Only point to bring up for others watching his for the first time is it takes significantly longer to cook vs other recipes that recommend 375 for half hour. Mine took well over an hour to bake and I used a meat thermometer to confirm exact temperature and results. It was melt in your mouth tender. Thanks for the great recipe.
Sam, during this pandemic there is not a lot to get excited about however; when we watch you things seem brighter knowing we can learn cooking skills by watching your very enjoyable videos. We are elderly and are of course stuck in the house, but life is good with good food.
We never have to eat crappy food again thanks to you for enriching our lives with fun instructions and great recipes
Okay you made me a hero last night.... I volunteer at the Eagles in Morro Bay and prepared a tri-tip meal for 35 people. I had 100% success using your technique... The only thing I added was baking the tri-tip in a turkey oven bag. It came to a temperature of 128 within 1 hour for all six tri-tips. I use the drippings from the tri-tip in the bag as aju... What was fun also, was that the presentation of the tri-tip was during the searing process... The sound and the smells coming from that skillet was mouth watering. I used an electric knife to slice off the portions for the membership. They absolutely loved it and I thank you for that.
Cook to 128° at 275F for 45 to 50 min
I come back to this video every time I make tritip.
This is for me when I cook lol give or take 10 min.
Thankbyou for this!!!
ha I always come back for this comment too. TY
Thank’s for the tip. I’m hosting a party at my house and I want to make a tender and delicious tri tip. 😋
The best and the most original cooking channel love you Sam and Max
I can't have a tri-tip without Pappy's seasoning anymore. It's so good. Had it in South Cali first and have been in love ever since.
Which pappys do you recommend? They have a few flavors
@@suzandani0 pappys choice seasoning.
It's insane how much the quality of your content has improved, and I mean that in the most respectful/appreciative point of view.
I'm a 47 yr old Cali boy. Been grubbing on Tri-Tip since the 80's. By chance when I moved up here to Seattle I got a job in a union meat warehouse. The official name is bottom sirloin butt. Any butcher nation wide should know what that is. The boxes from all major meat manufacturerers print on their labels...Bottom Sirloin Butt (Tri-Tip). Costco has it trimmed and sliced in choice or prime almost always. It is particularly good for marinating. It absorbs flavors/spices Well and is really good on the grill/BBQ.
Good information, thanks.
@@DHarri9977 its my cut of choice. I like it because it's pure meat. No bones or wasted stuff. You can trim it easy from the one side that has a cap of fat on it. The precut strips from Costco are perfect. Use any marinade you like in a jar or even dry rub. Let it sit in a Ziploc over night or even just a couple hours. Overnight is perfect because you can really taste the flavor saturated through the meat. It will absorb 30-40 of marinade if you let it sit overnight. Where I grew up every mom and pop store had tri tip burritos on tortillas with fresh salsa and Monterrey jack shredded cheese. Or tri tip hoagies wrapped in foil. Juicy flavorful just the right amount of meat(a lot) lol. Tri tip is all I grill. If I'm splurging ill go ribeye. But as it is I won't do anything less than 10 lbs. So it's a 50 buck hit without marinade anyway. Screw it! If I'm going big time for steak I'm gonna do it right lol.
I love tri tip. I've been BBQing for years and when I'm doing a birthday party or family get to get her it's what I do. Costco's bag of peeled tri !s go for about $70 which is usually a bag of six. I do them one of a few ways, bbq rub then to the smoker with a reverse seat on the grill or salt pepper seared and then indirect heat until 125°. If I marinade it, then it's bourbon, soy sauce, Brown sugar over night then onto the grill. Great cut of meat.
Is the Costco choice or prime better? I usually only cook for me and my wife so we don’t need like $70 worth lol
@@THR33-LAWS-SAF3 if it's just you and the Mrs, you don't need the bag like I buy. But I have 4 kids and the wife. Prime is always better but choice good. Costco usually sells a two pack of prime but it usually runs about $30-$40.
This video is 5 years old and still holds up well! Thanks for the cooking tips! Gonna make an amazing Tri-tip tonight!
“If you don’t have a good, sharp knife, just freaking get one.”
Wiser words have never been spoken 😂
I heard some teachers talking about tri tip in the teachers lounge, I had never bought one, so a little later I was in Santa Paula, went to a family owned butcher shop, bought a tri tip to feed three people and did it like the teachers said which was to cook it in the oven for 30 minutes at 500
degrees, it was perfect, I still do it the same way, it’s never let me down. I’m hoping to score two or three tri tips for Easter or a couple of briskets,
which ever I can buy without a second on my home!!! By the way, about 60 ish years ago my Mom cooked tri tip just like she cooked any kind of roast, with potatoes, carrots and onions. And when I left California in ‘95, one could get a fabulous tri tip sandwich at Green Acres Market in Simi Valley for about $8, they may be $40 by now!
Green Acres Market is still as fabulous as you remember, but the tri tip sandwich is currently 12.99. I miss the days of going to the patio with my dad and brothers and leaving stuffed for under $40!
That last throw was clean boi👌🏻👌🏻
Just coming back to say thanks to Sam the cooking guy for all the expert cooking advice. My cooking is on another level for many things thanks to you. This hot sear then low and slow for the tritip is hands down the best method for tritip!!! I've found that a heat range from 250 to 275 yields same perfect results in about an 1:30. I like to pull at 134. Perfection every time
Made the tri tip today. My wife and son loved it. Perfect medium rare temp at 132. Sauce was amazing. Thanks Sam.
Oven temperature is 123? And how long did you leave it in I went an hour 2 hours?
@@muffyrodriguez thats the internal temp not oven temp
My husband made this tonite…followed the instructions to a tee. He damn near ate all of it because it was so good! We will be doing this again. Thanks!!
hey sam ive recently discovered your channel and i have been absolutely obsessed! i have seen all of the recent uploads and ive seen so many of the old ones too :) Keep posting the amazing mouth watering content man!
One of the BEST Chefs I have ever watched... Guy Fieri needs to pay you a visit!
I've been doing the reverse sear method for a while now and the end reseukts are always perfect. Now I need to try this with a trip tip, looks amazing! Keep up the great work Sam!
just made this recipe today and it is mind blowing!!!!! i did the final sear on the pan with some butter, fresh thyme, and whole garlic cloves and that took it to a new level. the green sauce is a game changer too
Great video, thanks! one of my favorite cuts.
A noticeable difference in tenderness can be achieved with spreading salt on the cut and letting it stand for at least 30 min and ideally an hour. It works well while letting it get to room temp.
Costco has great prime tri-tip as well as (surprisingly) smart & final premium (not prime) Tri Tip
This was my first thought. Skipping the oil before salting and letting it sit out to get that surface congeal which crusts nicely.
I make tri tip at least once a month. It's easily my favorite cut. I smoke with hickory until it hits about 120 followed by a hot sear over open flame for about 2 minutes per side. Slice and serve with chimichurri along with some Mexican street corn. Perfection.
How do you make Mexican street corn? So many different ways, but your suggestion w the tri tip sounds so yummy! 🥰
Stumbled onto this guy and love him!!! I feel like im watching one of my buddies cook!
I'm in southwest Missouri in the Ozarks and we call it Tri Tip.
I’ve waited way to long to watch your videos. I’m addicted dude
Glad to hear it!
Santa Barbara Co. girl here and thank you sir. Santa Maria BBQ is the ultimate taste of my childhood.
This cut was made popular here in Santa Barbara County by our ranchers, particularly up north near Santa Maria. It has probably been around as a specific beef cut since the days of the Spanish Vaqueros, and only went nationwide in the last twenty years or so. Cooked correctly, it's fantastic, especially with a great Syrah!
I live in santa maria and love how they serve it with a bolillo and beans
As someone from Santa Barbara, agreed, also it was introduced to a larger audience during the Michael Jackson trial, which brought reporters from all over the world to north county where they had Santa Maria style tri tip and raved about it.
Yup. When I met my wife in Santa Barbara, her dad would make tri-tip on the bbq quite often. So good. I was too intimidated to make one until the advent of the meat thermometers with heat proof probes. Now it's practically fool proof. Kudos the the old school guys who somehow made them perfectly without modern technology.
Hello from Afghanistan, I will be making the tritip tonight. How long it take to get to 128 in the oven? I am about to make the talaban to think twice before eating kabob
@@mclovin-wd8hl Figure about 425 degrees, 15 minutes per pound, let rest in foil for 10 minutes or so. Are you seriously in Trashcanistan?
dude that fridge/pantry with the sliding doors is incredible!
Just cooked this over the weekend for my family. Used the thermometer you recommended and everything.
Oh....my....gawd....
Amazing recipe, super simple to do, and came out tasting amazing.
Jonathan Panozzo ((
My friend love the vids this will be my first time using a thermometer to cook. I ain’t no chef but like to do cooking right when I can. I have a great feeling about this. Thanks
When you walked into my life as a young boy and I watched you enjoying life while putting something together on a plate! till this day you bring me nothing but joy and comfort I thank you very much for all your posts god bless you
Sam you are literally the best freakin UA-cam chef ever. I’m a 16 year old trying to improve my career in culinary art and you are such an inspiration. Keep up the good work man never stop doing you!! 💙
Update?
C’mon Tony! How ya doing cookin today 2 years now?? 💪
This and “NOT ANOTHER COOKING SHOW” are the UA-cam cooking guys I go to for help-this is more my speed (he is my age), but NACS is a younger but extremely informative chef who has some of the best Italian food as well as sauces and home style old world recipes. No dad humor (like here)... but extremely helpful.
Funny thing is I found this guy from the comments from NACS, so I figured I would return the favor... lol.
@@drewlovs nice ride along plug attempt. Haha
@@drewlovs oh hell yeah ill have to check em out thanks!!
Tri-Tips are just starting to become available here in Minnesota, SO good, missed them from living in California!
I really love how honest this show is! It’s perfectly imperfect. Just like my kitchen! I was afraid to cook chicken breast until the flat chicken episode. Turns out I can cook juicy chicken breast! Family loved it! Thank you!
I love this method and I love Sam! He’s turned me into an awesome griller! Thanks Sam 🎉
Tried this today and it was fool proof with the thermometer! The dressing for the top was delicious! Making this again😊
Sam, I love your channel. My grandfather was from Central California San Luis Obispo. Before we loss him, he took the time to teach me how to grill a great tritip. I know Santa Maria wants to claim the tritip, my response is meh! You have that wonderful Santa Maria grill, that grill was designed just for the tritip...
Salt, pepper, garlic powder. Coat the whole cut of meat... Lower your grill and sear the fat side down. Then raise the grill and flip the tritip over fat side on top. Grill for about 30-45 min depending on the size of cut. Use your tonhs and get the sides for texture and flavor. Let it rest for 10 min, collect the juices when you slice and make an ajus.
Nobody is going to talk about how amazing that backsplash is?
Tried this and thanks to your excellent video (and humor)...perfect!!! From trimming the fat (or not), using the oven thermometer, to the pans and temps. It was the easiest meal I've ever made!!
I’m a big fan of your channel. I’ve started cooking more now that I am able to see reality vs perfection. I would love to see a Cuban sandwich episode!
Thanks Tyler, happy to hear it! And love the Cuban sandwich idea - gonna have to do that soon!
275???
Made this. Also used the dip technique with parsley and one with jalapenos. Tri tip was the best beef roast I have ever had.
I made this tonight. It worked perfectly and the sauce is great. My advice: make sure you cast iron is crazy hot.
Common in Washington State! This has been my favorite cut of meat ever since I was a little kid. Pretty sure its my dad's favorite too. Loved the video!
I've been roasting at low temperatures for a couple of years for every kind of meat.
I especially love a pork loin roast. I cook to 145% and then rest for at least 30 minutes. Then I pop it under the broiler for a few minutes to brown and crisp the fat cap.
Oh, and while it's resting I make a gravy from the drippings.
So you like your meat cold? Resting is overrated!!!!!
Tri Tip is the best. Used to be that all states either through out the Tri Tip or sent them to California, where it was really popular. Now it is catching on everywhere.
Us Cali boys don't play
@@igotthejuice2090 yeah, us Cali guys have a few tricks up our sleeves.
The Tri Tip is a under rated cut of meat. Lots havent heard of it. It is awesome. The 2021 Christmas dinner involves 2 of them. Both bought from our local out in the middle of nowhere who raises his cattle for his shop. When I asked for 2 of them I told him what we were doing.... He said what time should me and misses be there.
First timer and all went perfect. Tips:
1. Avoid alcohol before cutting fat off.
2. Make sure your temp probe gauges have good batteries.
3. Have guests bring all the sides.
Thanks for the excellent video and I’m buying a shirt. 👍
I'm cooking my first tri tip for my family for supper tonight. I'm following your instructions, wish me luck.
How long does it take to cook???
Missing the most important thing, the time so we know how long for this to hit temp, lol.
50 minutes at 275F
I love tri tip. The most unknown and most flavorful cut of beef!
Sam I love how you bleep out some words sometimes and don't others, it's hilarious.
Tri Tip here in NC, also.
Most stores in my area sell as a trimmed roast, but the local Ingles supermarkets will sometimes prepare them as steaks.
@9:38 , Why i love this channel.
I'm so glad I stuck around for the presentation when you plated the whole thing I heard the 😇🍽️
I like the Cook to internal temp - takes the guess work out of it...
I looked up this online ... Cooked mine to 152°F
3:30 (all the way up to 5:42 ) in the video
Rare tri tip (125-130°F) is still red inside.
Medium rare tri tip (130-140°F) is red to pink inside.
Medium tri tip (140-150°F) is mostly pink.
Medium well (150-160°F) has just a slight bit of pink inside.
Well cooked (160°F) has no red or pink inside.
A tip is that: The smaller parts of the meat will be at a higher temp. than the middle (thicker). I would suggest to check the temps in a few different spots to get what you want.
It’s 6 am in the east and I’m starving now! Great video thanks Sam & team!
Thank you for all your videos that always make me hungry 😋
Luis Sanchez ayyyy Texas gang
Thank you , I got one in my Butcher Box that I get delivered monthly - grass fed amazing Beef, pork, bacon, chickens , smoked salmon , even got a beautiful corn beef for St. Patrick's Day- very good prices compared at the STORES RIGHT NOW !
Loved your way of cooking it.
God bless you
Mrs Josette Tharp Montgomery County, Texas 🙏🏻
275° untill internal temp is 128°
seared on castiron.
ARMANDO ALMARAZ how much minutes on 275 until it’s done ?
@@bestclipz8559 Around 2 to 3 hours. Just use an oven thermometer.
Frenchfrys17 he said 45-50min ish at 275
7:10
@@skylercosby7641 just did mine took about 45 min
I haven’t even watch the video yet, I actually just cooked some tri-tip tonight, I’ve rubbed it with a bunch of seasoning, put it in the oven for the internal temp to be 110°, then I took it out and immediately put it on a hot pan, seared each side for maybe 90 seconds and the sides of it for maybe 20 seconds just to seal in the juices, then I put it on a plate, put some butter on it and waited 15 minutes. When I cut into that it was a perfect rare, I barely got any of it because everybody else ate it on me, but hey, I’m Italian, so that’s what I’m here for, feeding people! if you want to pink, I probably suggest you take it out around 120 and then do the same. Hopefully that ends up helping anybody else that needs it, happy cooking! Donald Jenkins out.
I love Tri-Tip, my favorite grilling meat. It comes out great in an Argentine/Santa Maria Grill. I dug your sauce, very similar to chimichurri...
I live in North Dakota and it’s-32, not grilling today. I googled oven tritip and your video came up. I’m used to Santa Maria tritip on the grill but I followed your video used Santa Maria seasoning and made the olive oil mix man this came out perfect. Thank you for showing an old dog anew trick.
Made this last night. Absolutely incredible!! The sauce was so fresh and good. Thank you.
That 1st cut is probably the sickest steak pic I ever saw!🔪
I'm suprised you didnt let it sit, for a few mins before cutting into it.
I was about to say the same thing.
I assume it's because of the "reverse-searing" method. Where it doesn't matter if you let it rest before cutting. Not 100% sure though :
yeah that was a bit amateurish
One of the reasons you let meat rest is because when you cook with a high heat you dry out the outside layers of the meat. Resting it allows the juices inside the meat to redistribute more evenly throughout.
Another reason you might let it rest is for carry over cooking. If you fry a piece of meat the outside of it is a lot hotter then the outside of the meat is a lot hotter than the inside. If you leave the meat for a while some of this heat energy will be transferred to the inside where it can be used to cook the meat a little more.
Unless there are some other reasons I'm unaware of I don't think resting is necessary when cooking at a lower heat like in the video.
There were several cuts (film cuts not like a knife) after he took it off the heat and before slicing it. He may have waited.
this channel brings me alot of joy. thank you for the content
Sam, you're awesome! I have a tri-tip in my freezer and can't wait to try this!
For your question it’s called a few things. A California cut, Newport Cut, Santa Maria Cut, Bottom Sirloin Cut. In Mexico they call it a Picana (with the accent agout over the “n”).
I cannot believe you didn’t let it rest
That's what she said.
@@brianlane9534 ayyy
It's actually been proven that resting doesn't actually do anything but let the meat continue to cook 10-15 degrees more than you want it.
quality content alert!!!! 🚨
Made our Tri-tip this way tonight, it came out perfect. Thanks Sam for making cooking fun for me again!
This has to be the best Friggin Tri Tip video I've seen! Thanks Bunches 🙂
Hey, I followed your instructions except I used cayenne olive oil and also used lemon pepper seasoning. I did cook it to medium which is what both me and my wife prefer and wow it came out amazing. I subscribed and will keep watching your tips 👍
I like your style of a mix of specific recipe, and general principal, the bits of spicy humor don't hurt either.:)). Subscribed
damn that looks perfectly done.. looks absolutely delicious !!!
Think I just found my Christmas Eve family meal. Thanks Sam!!!
That green onion thing is basically a simple chimichurri
Toby Brown chimichurri already is simple ... are you high ?
why are humans so angry about everything?
OG Readmore you are definitely high, no one called anyone names. I suggest you go get a THICK tampon because you are bleeding profusely!
its a bad chimichurri!
Thank you Toby. Very cool!
Same but I always use his carne asada marinade…the best thing ever
"Don't eat shitty food, because there's no reason to...promise." Now that needs to be on a shirt in your merch section!
I have been grilling these for 40 years. I was looking for a different way, and this is a good one. I'll report back.
Great video Sam! I was wondering if you had an awesome Shepherd's pie recipe up your sleeve?
Been a while since I watched one of your videos forgot how much I miss them!!!
It was fun watching you! Made me laugh! I am encouraged to cook this beautiful tri tip!! Thanks!!
its videos like this, the wife and ramsay shows that made it so i can actually season enough. and my wife left me so many cool tools i need to figure out how to use. like instapots, bluetooth meat thermometers, and knives and pans ive never used.
Blindfolded cooking challenge will end immediately after sam cuts himself! You know it will happen lmao
just had some fantastic home cooked california tri-tip this evening with my housemates. cheap beer, good beef...it's really all you need.
2 Minutes in and I'm amazed Sam didn't cut himself trimming that tri tip.
You had me at tri tip...then you said over. I’m a pretty open guy, but it’s a sin in my house. Love you, Max and the crew. You guys (and maybe gals) make me happy when I watch you. Would love to hit your restaurant when we are in San Diego in late May 2019.
you are killing me with your over trimming!
Thanks for the demonstration of beef cuts & where they come from on the 🐄 . Haha happy cow.
"And three... Well, uhhh... I guesse there is no three.."
I L0L'D
I'm in San Luis Obispo and yes the tri tip is a California thing. it was invented here. It's thee meat in a Santa Maria bbq. Seasoned and put on a smoker with the fat cap left on and smoked over red oak...OMG. Or cooked like Sam did, they are so versatile, so delicious and so beefy tasting.
Ah I didn't have a sheet rack darn.
Was still just amazing though.
I just cooked my tri-tip yesterday for the Superbowl on 2/12/23. It came out perfect. I cooked it at 160 temperature. There are more medium-well people here, but it was still rear enough for the medium. Everyone enjoyed it even a 9-year-old boy who doesn't eat meat. He asked for another serving. Thank you for your video.
Wow wow wow!!! Love how that is done perfectly *literally* all the ay through. I make a mean tri-tip, but learning this technique just changed my whole game
I've used this recipie 3 separate times , its perfect every time .
Never heard of Tri-Tip in the Midwest. It is a California thing!
Peter Kolovos Try tip is amazing! Let it sit for 20 minutes or more before cutting it. Even better.
Yup its famous in santa maria California we made it famous for the way we bbq this cut in santa maria with red oak n a dry rub ...I'm bor. N raised in SANTA MARIA and everyone from here knows how to bbq this cut
LOVE the banter… keep it up boyz… don’t let Sam get away with things. Haha
I feel like there is not enough talk of cookbooks on youtube, maybe could make for an interesting video but not sure how you would do it! Just an idea.
Toby Brown I don’t know if you know who guga foods or his main channel sousvideeverything is but he is another good cooking channel but he mostly does sousvide and grill
@@ded4044 He can cook, but his voice is horrible
pep Is lekker agreed Lol
I LOVE Sam's recipes; don't get me wrong, I love them. However, that being said, I don't think a cookbook is the way to go. What Sam inspires is the everyday cook who just wants a no frills, no nonsense, no-bullshit approach to cooking. His character and ethics make him the type that won't cling to any and all quick ways to make a buck. I like that about him. Releasing a cook book and jumping on the hype train, like all of the other (not worth mentioning) chef hype entertainment profiles, would actually dissuade me from purchasing the book. Sure, I love his recipes, and I love his character, but I think it's the fact that he doesn't commercialize too much that keeps me coming back.
Also, he already has a fair amount of very well-written books :) www.thecookingguy.com/books/