PERFECT TRI TIP ON THE GRILL (EASY STEAK RECIPE) SAM THE COOKING GUY
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Date: 2020-12-12
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Comments and reviews: 9
ExaltedDuck
looks pretty awesome. My own take ontri-tip (and it's a crowd pleaser):
-Take out of fridge about an hour before cooking.
-Trim however preferred (I like to leave about 1/8 of the cap, and score it downabout 1 apart in one direction and 2 apart on a 45 to the first direction)
-season liberally with kosher salt and coarse fresh cracked black pepper plus 1-2 other herbs/spices (I would normally go for garlic but have gotten into the habit of coriander and paprika since I often cook for a garlic-sensitive family member)
-light up the coals. natural lump mesquite charcoal, small fire, offset in the grill to allow for about 250 degrees with the lid on and meat on the other side of the grill. Add fresh wood for smoke if desired. I usually don't bother
-get the meat on, get the lid on. Don't touch it for 15-20 minutes.
-flip it, lid back on. Let sit at least another 10-15 minutes.
-flip every 10 minutes thereafter, until an internal temp of 128-132 by instant-read or 132-136 by leave-in thermometer.
-stoke the fire, move the meat to direct heat. Sear. Flip every 1-2 minutes until desired color is reached.
-remove from heat, let rest. At least 15 minutes under a loos foil tent. Preferably, wrap in heavy foil, wrap the foil in a couple towels, maybe even put that whole thing in a coolerthen walk away 45 minutes to an ahour.
-Slice like Sam showed you. Take the top of 7 off, then cut against the grain.
Sounds way more complicated than it is. Comes out way better than you'd imagine. This method is what led to tri-tip replacing rib-eye as my preferred grilling cut.
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looks pretty awesome. My own take ontri-tip (and it's a crowd pleaser):
-Take out of fridge about an hour before cooking.
-Trim however preferred (I like to leave about 1/8 of the cap, and score it downabout 1 apart in one direction and 2 apart on a 45 to the first direction)
-season liberally with kosher salt and coarse fresh cracked black pepper plus 1-2 other herbs/spices (I would normally go for garlic but have gotten into the habit of coriander and paprika since I often cook for a garlic-sensitive family member)
-light up the coals. natural lump mesquite charcoal, small fire, offset in the grill to allow for about 250 degrees with the lid on and meat on the other side of the grill. Add fresh wood for smoke if desired. I usually don't bother
-get the meat on, get the lid on. Don't touch it for 15-20 minutes.
-flip it, lid back on. Let sit at least another 10-15 minutes.
-flip every 10 minutes thereafter, until an internal temp of 128-132 by instant-read or 132-136 by leave-in thermometer.
-stoke the fire, move the meat to direct heat. Sear. Flip every 1-2 minutes until desired color is reached.
-remove from heat, let rest. At least 15 minutes under a loos foil tent. Preferably, wrap in heavy foil, wrap the foil in a couple towels, maybe even put that whole thing in a coolerthen walk away 45 minutes to an ahour.
-Slice like Sam showed you. Take the top of 7 off, then cut against the grain.
Sounds way more complicated than it is. Comes out way better than you'd imagine. This method is what led to tri-tip replacing rib-eye as my preferred grilling cut.
reply
Titus
I can't speak for anybody but those Kentucky Button Mushroom growers (don't know about portabellas, that dirt you find is completely composted organic material (the main ingredient is completely composted Horse Urine infused bedding straw, the Thoroughbred Horses get the best feed which is reflected in their urine, besides having been completely composted for I don't know how many years, has also been totally sterilized. Contact your local mushroom grower and they'll tell you it's perfectly safe and neutral, just rich dirt that has nothing but fungus threads and just brushed off is fine.
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I can't speak for anybody but those Kentucky Button Mushroom growers (don't know about portabellas, that dirt you find is completely composted organic material (the main ingredient is completely composted Horse Urine infused bedding straw, the Thoroughbred Horses get the best feed which is reflected in their urine, besides having been completely composted for I don't know how many years, has also been totally sterilized. Contact your local mushroom grower and they'll tell you it's perfectly safe and neutral, just rich dirt that has nothing but fungus threads and just brushed off is fine.
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flibber123
When you squeezed the garlic, little bits that had gathered on the inside part started to fall into the bowl. That's because you squeezed so much without removing the leftover parts that it started overflowing. So my question is are those leftover parts supposed to go in the bowl or not? If they do belong in the bowl, why don't you scrape them off into the bowl and if they aren't supposed to go in the bowl then why don't you clean them off so they don't accidentally fall into the bowl? These details matter.
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When you squeezed the garlic, little bits that had gathered on the inside part started to fall into the bowl. That's because you squeezed so much without removing the leftover parts that it started overflowing. So my question is are those leftover parts supposed to go in the bowl or not? If they do belong in the bowl, why don't you scrape them off into the bowl and if they aren't supposed to go in the bowl then why don't you clean them off so they don't accidentally fall into the bowl? These details matter.
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Patrick
FYI, it isn't dirt. I rented an RV parking spot on a mushroom farm for 3 years. Horse manure is the main ingredient in the 'dirt' there. They had about 20 horses and piles of manure compost for the mushroom farming barns. I always quickly wash mine now. Doesn't seem to hurt them at all. I don't know where this myth comes from that they get soggy? I've never experienced that, maybe because I am always frying them and any water evaporates?
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FYI, it isn't dirt. I rented an RV parking spot on a mushroom farm for 3 years. Horse manure is the main ingredient in the 'dirt' there. They had about 20 horses and piles of manure compost for the mushroom farming barns. I always quickly wash mine now. Doesn't seem to hurt them at all. I don't know where this myth comes from that they get soggy? I've never experienced that, maybe because I am always frying them and any water evaporates?
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mechanik
While this Tip of the Sirloin cut is triangular in shape, local lore says that it is called Tri-Tip because the cut was popularized in the Tri-County reagion of California: Santa Maria, Santa Barbara and Ventura Counties. Often, a Santa Maria Style Grill is used to cook Tri-Tip, because you can regulate the heat, giving the Tri-Tip an initial searing followed by a slow roast.
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While this Tip of the Sirloin cut is triangular in shape, local lore says that it is called Tri-Tip because the cut was popularized in the Tri-County reagion of California: Santa Maria, Santa Barbara and Ventura Counties. Often, a Santa Maria Style Grill is used to cook Tri-Tip, because you can regulate the heat, giving the Tri-Tip an initial searing followed by a slow roast.
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Stacy
Hey guys! I absolutely love your show. Makes me laugh and I learn something new. I m disabled in my 40 s so my body mind wants to go go and my body calls me an asshole and tells me to sit down. Lol I love cooking and I would so appreciate your book. Please keep doing what your doing. Peace and love.
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Hey guys! I absolutely love your show. Makes me laugh and I learn something new. I m disabled in my 40 s so my body mind wants to go go and my body calls me an asshole and tells me to sit down. Lol I love cooking and I would so appreciate your book. Please keep doing what your doing. Peace and love.
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coryses
I have had my Tri Tip marinating since yesterday so I could do your reverse seared Tri Tip again! I am finishing on the grill this time and I am planning on doing some social media for it. Had no idea you would have a new Tri Tip video up when I got up today! AWESOME!
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I have had my Tri Tip marinating since yesterday so I could do your reverse seared Tri Tip again! I am finishing on the grill this time and I am planning on doing some social media for it. Had no idea you would have a new Tri Tip video up when I got up today! AWESOME!
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Eric
Love your content! I'm saving as we speak to my Evo! Just bought a new house and it actually has a backyard we can use. We don't have a lot of money but I love to cook and grill. I can't wait to try so many of your recipes.
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Love your content! I'm saving as we speak to my Evo! Just bought a new house and it actually has a backyard we can use. We don't have a lot of money but I love to cook and grill. I can't wait to try so many of your recipes.
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Pamela
I made something very similar to this 41 years ago for my boyfriend the night I lost my virginity. So I guess you could say it got me laid. I would love to make that tri-tip, but I don't have a grill.
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I made something very similar to this 41 years ago for my boyfriend the night I lost my virginity. So I guess you could say it got me laid. I would love to make that tri-tip, but I don't have a grill.
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