Seared or Grilled Tri Tip How-To
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- čas přidán 7. 09. 2024
- Seared or Grilled Tri Tip Video!
• Seared or Grilled Tri ...
In this video, I give you an easy tri tip recipe. I tell you two ways to prepare this tri tip, either seared in a cast iron skillet in side or outside on the grill.
Enjoy the video and leave questions or comments below.
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RECIPE
2 ½ - 3 lb. Tri-Tip
Juice of 1 lime
1 tablespoon Worcestershire sauce
1 teaspoon
Meat tenderizer
Coarse sea salt
Coarse ground black pepper
3 teaspoons smoked paprika
4 teaspoons onion flake
1 tablespoon bacon grease or canola oil
2 teaspoons minced garlic
2 tablespoons butter, cut into 3 slices
1. Trim the silver membrane from the back of the meat.
2. In a small bowl, combine the lime juice, Worcestershire sauce and liquid smoke. Rub the mixture all over the tri-tip.
3. Rub all sides of the meat generously with the sea salt and pepper. Repeat with the smoked paprika and onion flake. Feel free to add more seasonings if needed, depending on the size of your tri-tip.
4. Store in a plastic bag or covered dish and place in the icebox for at least 4 hours.
5. Remove the meat from the icebox and allow to warm close to room temperature before grilling/searing. Meanwhile, preheat the oven to 400 degrees F. with a rack in the middle.
6. For pan searing: place a large cast iron skillet on the burner over high heat for about 3 minutes or until completely hot.
Place the bacon grease or canola oil in the skillet. Add the meat and sear on all sides, about 3 minutes per side or until the outside darkens. The longer you sear the meat, the more crust you’ll have. Remove from the heat, leaving the meat in the skillet.
For grilling: Clean and grease your grill. Place the meat on a hot grill. Close the grill to capture the smoke flavor, and grill all sides about 3 - 4 minutes/side or until a crust or bark forms. Move the meat inside and warm a cast iron skillet over medium heat. Add the bacon grease or canola oil. Place the meat in the skillet.
7. With the backside of a spoon, rub the garlic on the topside of the meat then lay the slices of butter on top.
8. Cover with foil and place in the oven. Cook for 5 - 6 minutes. Remove the foil and cook an additional 4 - 6 minutes or until the internal temperature is 130 - 140 degrees F. (rare to medium-rare).
9. Let rest 3 - 4 minutes. Slice against the grain and serve warm.
Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy
kentrollins.com
I used your recipe to do a tri tip last weekend for my daughter’s birthday party. Did the whole thing in a 12” cast iron skillet. Man it was good! Much thanks.
Really appreciate your show!!!! And your sense of humor! Watching here in North Dakota!
Thanks for watching
@Yc 530 omahasteaks.com at the bottom after the call to order option, there's a single selection called ''cooking'
. Select that and you'll have the option for 'cooking charts'. Select that and you will find charts for every kind of meat fish and poultry showing thicknesses, how done you want the meat and internal temperatures. Print them off or do like I did and call it up on your larger computer screen and take a photo. A portable cooking reference.
Nice method. With a tri-tip slicing Against the Grain is by far the most important thing.
In my childhood lived in San Luis obispo, they use to do Santa Maria bar b cues, big tri tip. Blacken on the side rare in middle. Slice thin, serve with Jaco beans . Green salad and French bread, they would feed 200-300 people!! Elks club favorite !!!Jaco beans unique to that area!! Memories!! Thank you!!! 👍🏻👍🏻👍🏻👍🏻👍🏻
Thanks so much and I dole me some TrI Tip
Santa Maria California was my home when I was younger and I did lot of things including ranch work to earn a tri-tip supper. You never forget the red-oak flavor. The beans mentioned above are called "pinquito" and are NOT the small pink beans in the store. Rumor has it they were brought in to the county by dairy farmers from Europe in the 1870s? As far as I know they're only grown now in Northern Santa Barbara and/or San Luis Obispo County. (I won't name a brand here. You can order dry pinquito beans with spice online. And yes, the beans will grow if you've got a long season'. ) I just found your channel and I enjoy it a lot. Thanks cowboy.
Oh, yes...my family here in the Long Beach, CA area makes great tri-tip burritos...Man, oh man! 😎🤠
I could hear the doggie rehydrating in the background. It was cute. My (boxer) dog seems to do the same thing as soon as I start a web presentation.
Yes sir, sometimes it's all on there schedule
Thank you so much for sharing this recipe. It’s the best tri tip I have ever had. My men took down two pine trees this weekend. Cut them up and haul away the mess. I thanked them with this for dinner. They said thank you too. Our new go to for a delicious dinner.
Thanks and glad everyone enjoyed
I could listen to you all day. Thanks for the video.
Thanks so much
I'll be... I've been doing it right all these years...! I knew it tasted good... but wasn't for sure if I was doing it right, now I know... Thank you Mr. Kent...and the beautiful Shannon Rollins too!
thanks my friend I'm sure your doing it right
Hey Kent! Just cooked up a tri tip using your exact recipe and it came out perfect medium rare! Thank you so much!!
Jason glad you liked it. Thanks for watching
I have cooked tri tip many times and it comes out good every time. I followed your process last night and I was licking the plate! I feel I have been under seasoning, (Never over cooking) my thicker meat. I usually use the same amount as my thinner cuts, but not no more!
The Mock Tender turned out great. I didn't re-season in the pan which I wish now I had. I thought that the liquid smoke would be too much but not the case. The Paprika with the Lime juice was the clincher for me. Thanks Kent, my wife worked all day Memorial Day and she had a really nice surprise when she got home. She loved it. Ralph-
So glad you enjoyed
then you should have gotten lucky too
I love that Mr. Rollins knows what Tri-Tip is because it is my favorite cut of beef.
I learned to use the salt popping method for heating cast iron. When you toss some salt on it, it should be jumpy. I also heat the skillet before broiling. Sears on the bottom while cooking on the top. Flip and repeat.
Thanks Ken! Love watching your older videos. Always learn a lot from you.
Looks Great Coming from Santa Maria ca 805 Native home of the Tri Tip we use Red oak here and wrap in foil off the grill to let rest not the oven but your looks great 👍🏽 bud keep up the good work
Tri Tip is my absolute favorite cut of meat...liked the way you cooked it 👍
Thanks Chris it is a great cut
Good morning Kent, just wanted to say I finally found some of that paprika your always talking about and actually tried it this morning 🤪 WOW, that is really good, thanks so much for your videos. I enjoy them a lot. Keep’n coming please. Have a great day.
Thanks Jay and you have a great day and a great weekend
Kent, if you haven't already tried it, try post-searing. Oven first, pull it out and let it rest when you are 3-4 degrees under your desired doneness. After resting, sear it as you normally would. Remove and carve. No need to let it rest again. More times than not, it will be more tender than pre-searing.
Post searing defeats the entire purpose.
Ima SuperPerson, Why?
Reverse sear absolutely rocks. Defeats no purpose. Also, it's a proven fact that searing does not seal in juices. Kenji Lopez Alt speaks truth. I will often start this cut in a smoker and finish on grill.
However, I am not quibbling in the least with doing it this way. Kent rocks it as well.
Hey Kent and camera lady, we did a thick chuck roast, treated it like you did, grilled it on as many sides as possible. Used homemade cherry and maple charcoal and finished it off with a sort of off the coal smoking job. Took about 3 hours. By the by, garlic is good, garlic is our friend and it is so easy to grow. It should be the national garden plant. See you guys. Thanks.
That "camera lady" is his delightful wife "Shan"
Made this meal tonight. I overcooked the meat a hair, but not too much. My temperatures were spot on 130, however maybe because of the thickness of my cut, it was a little overdone. Tasted as good as it looks and the thin slices made for some ideal texture. Thanks again for the videos Sir!
Glad you enjoyed
Thank you so much for this recipe. It was wonderful. We just made it for my parents 55th wedding anniversary. Perfection.
Humphrey follow your instructions to pull at 125 it come out amazing !!! Dogs went insane !!!!!
Mighty fine looking tri tip there....
Enjoyed your version. Thanks for posting
Thank you for another GREAT video. The meat looks fantastic, and I love the doors on your kitchen cabinets. (the whole kitchen is awesome)
Thanks Thomas for watching
Love the videos Kent ! Out here in Cali , new dad. Have to master the art of grilling ! You’ve helped a lot !
I LEARN THINGS TODAY FROM YOUR VIDEOS THK U ALL
Thanks for watching
Thanks for the video. I do enjoy smoked Tri tip. Please post your videos on Rumble too. I know a lot of people are switching over to rumble to get away from CZcams. Liberty and Justice for ALL! Thanks again!
Yes, Angus beef is better than common "USDA Choice" .......worth the extra money. Secondly, after eating so much beef from so many different cuts, In my honest opinion, tri-tip is the best steak for the $ money: great flavor, bbq's well, lean and lower in price than say, rib-eye or New York. When you char the outside of tri-tip, you get a great flavor similar to "burnt-ends". Thanks for your great videos...nice to see rude, ignorant trolls don't give your videos a "thumbs-down". GBYAY!!!!!!!!!!!
Thanks and I love to cook cheaper cuts of meat that often times get overlooked
Hiya, Kent. I cooked a tri tip a couple of days ago. I didn't follow your recipe, but I scrupulously followed your technique, and it turned out SOOOOOO GOOD.
Why didn't I follow your recipe? Because I used your Mesquite Seasoning, and nothing else. Deeeeeee-lish!
Thanks for the great vids.
Thanks so much
Awesome video and grilling tips! love your producer and director, she's great!!
Thanks for watching
“I used to skin a lot of possums when I was little.” He looks and sounds like a good folk to visit and have some good o’ BBQ and beer while sitting around a campfire while listening to some of his stories. I am sure he has some good stories to tell about the old days. My good man, next time I have a steak, I’ll drink a beer in your honor. Cheers!
Just finished our meal using your recipe. Delicious! Thanks Kent 👍🏻
Ahhh Kent great video! I lived in California for 2 years, lived in Lompoc, you remind me of Carlos, he was the head cook for the VFW, taught me how to cook Santa Maria bbq, told me lime salt pepper, grill on high heat with red oak, put right on the flames don’t worry he always said lol turn over every 10 mins and baste with an olive oil apple cider mix every flip. Last couple mins smoke that buttered bread on the grill, Man that meal came out amazing !
That does sound awful tasty
I'd love to know more, an authetnic santa maria tri tip meal is one of my favorite things in the world.
@@KvltKommando man it’s awesome tbh. I haven’t gone back to Cali in years but I still make the BBQ at home over any other style. Live in the northeast now but what’s good is the northeast really don’t care for or like tritip as much as the west so I always get it at my local butcher waaayy cheaper than I would of gotten in Cali. If you have a Weber kettle you can buy the Santa Maria grill attachment for it and bbq at home
@@puertoropelu2257 oh wow, I didn't know they sold that as an attachment. I'm jealous the east coast has a lot of good food, Santa Maria bbq is the one thing I'd really miss in California. Thanks for the heads up.
Sounds fantastic. Will have to try a tri tip this summer
Hope you enjoy Clay
Thanks for another great video 👍
Thanks for watching
Looking tasty love your videos. Take care and God bless you as well.
Thanks Joe
Beautiful. I have to admit i HATE grilling when its windy !
That wind sock on the mic worked very well.
Thanks David
THANK YOU! My Family will think I'm a Culinary Expert............LOL!
Kent Rollins has been my favorite chef for years. I own every book he’s written. However, I disagree with his take on tri-tip. First, a quality piece does not need tenderizer. Second, reverse-sear is king with tri-tip. Smoke over hickory or mesquite until it hits 110. Then sear for 8 minutes flipping ever 2 minutes. Rest 10 minutes and that’s as good as it gets. I agree with Ken that lime juice is an absolute must.
Yum! Thanks Ken & Shannon.
Thanks again for another great vid Kent! That tri-tip was spot on!
I just wanted to say thanks we enjoy all your video's.
Thanks for watching
My Wife Sears Steaks in a Cast Iron Skillet,After seasoning,Finishes them in the oven.Good Stuff.AS GOOD OR BETTER THAN THE STEAK HOUSE,SHE CAN COOK!!! We've also done the SEAR on the Grill and finished in the oven,also very TASTY.She always uses Cast Iron when COOKING STEAK!!! Nothing Beats A GOOD STEAK AND BAKED POTATO!!! That's what She's making tonight!!!
That looked so tender! My tongue just slapped the hat off my head! Ha!
Thank you kent!
It is fine dinning
Thank you, I love Tri-Tip. I also do Buffalo Tr-Tip. Could you possibly do a show regarding different Buffalo meats & roasts?
Thank you for all the great tips & recipes.
Oh Lordy, I wish I lived closer to Oklahoma! Lol!😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋
Made my first tri-tip using sous vide technique
unbelievable!!!!
juicy
tender
used santa maria rub
lil butter and seared it couple minutes
one of best meals ever, no joke!
Devin Thomas
Mutts and Butts BBQ Crew
Prosper exas
Another mighty fine video Kent keep em coming
Thanks so much
looks great ! wish I was closer to the Wagons for Warriors event this year.
It will be a great time to a great cause
Looks awesome! Thanks for the video.
Thanks Mr. Rollins great looking steak. I like your use of garlic.
Thanks for watching
Having this tonite for dinner!
Holler when its ready, thanks for watching
Always a pleasure watching your videos. keep em coming :-)
thanks for watching
watching this again with headphones. Wondering if that was mixing in the background or a thirsty pup lol. Either way great job again !
That was thirsty Beagle
Love your videos... I like it when you say you dont need a fancy grill... I have a hard time of paying a 1000 dollars for a grill... Do you have any grill cleaning tips?
Rubs garlic into meat “that’ll also help keep the vampires away” 😂😂😂
The way you do things reminds me of this show they used to do here in Ohio . it was called historical days. They would do reenactments of all periods from the renaissance to WWII . they did battle reenactments(live fire(blanks of course),even cannon fire) gun slinging, quick draw , camp set ups , cooking demonstrations, Indian demonstrations , music, magic,sword swallowing you name it they did it. All period authentic. They even were required to live the way they did in their period demos, ie live in whatever tent / teepee they used at the time,dress in their time, eat the foods they ate at their time etc., demos on how all the foods and drinks were made etc. Etc. Actually a lot of the people putting on the demos were the very people college professors looked to for their data for their curriculum ( my guess is that they are too lazy to dig up the facts etc themselves).
Your set up would have fit in perfectly.
Wished they would start it back up again . a lot of learning there.
We will be in Ohio the last weekend in July, check out our upcoming events on our website. www.kentrollins.com
Did not expect the drum n bass to kick in lol
I love your videos you always make me laugh, your wife is so lucky, this California girl needs a cowboy My own. Keep up the good work ❤️
Thanks for watching
Best ever
Thanks for watching
Yeah it's a bottom sirloin. Steven Raichlen says it's like a brisket only tender. Never seen one in the store.
Ralph Watten , very common cut on the west coast.
Thank you
Every side in the world!!! :)
This is Darren Huffman again well all we have are cows butchered are steers where you always like to have the tri-tips they are a wonderful piece of meat stressed out from a Black Angus good job keep have to work Hawaii says thank you for the last comment we're looking forward to the second volume
Thanks Darren so much for watching
One of my uncles he has been a chef all his life bout 40 yrs, i worked with him as a youngster but he always said "you dont need a fancy name brand grill to cook good food" hehehehe yeah thats true!
So true Richard
Love the intro. Didn’t take Kent for a drum and bass guy.
Doner 😅gotta love it!
Ward off the vampires, too funny!
same rule apply for tri tip as with a good rib eye? lime juice before searing and grilling?
Yep
oh yeah
Did you just use a measuring spoon....Great Scott Man...I'd be tearing out my chest hair about now.
2:38 If you can hear it, you can sear it.
Tritip is one of the most tender cuts of meat ever if cut right. No need to use meat tenderize on it. It's a silly as putting it on a tenderloin/filet.
Hi Kent, nice to see you again. I was wondering when you were going to say butter with that garlic. Where does a tri-tip steak come from? The hump?
It is cut form the bottom sirloin, its a triangular shaped muscle and weighs between 1.5 to 2.5 lbs. Thanks for watching
1:51 I've got every kitchen gadget and grill known to man, but I'm not afraid to toss the car trailer ramp atop the wash machine tub burning some oak to sear up some ribeyes
Ain't got no tri tip and it's 2 2/2 weeks to payday. HOWEVER, I do believe I have a new York strip and and the fixings except liquid smoke or an outside grill. Any good substitute for liquid smoke?
Ground dried Ancho chili
Kent, can i sear it in my skillet and put it in the oven using the same skillet?
Yep it is a happy meal all in one
How would you cook a tri tip using a dutch oven?
I would see it first in a hot skillet on all sides then cook it slow in a dutch oven until its fork tender
I’m glad I don’t live in your neighborhood. With all those good Smokey smells drifting over that fence I’d be on your front porch so often you would have to call the law. Sure enjoy you sharing your cooking witizms with us.
It is our pleasure thanks for watching
Mr. Rollins, I may be mistaken but I'd like to point out that minced garlic you are using from China. It says on on the label.
? made in Florida
+Cowboy Kent Rollins that's good to hear. Heat at our local walmart, they're made in China.
NEW YORK CITY!! lol.
What temperature do you set the oven?
Its in the description below the video
Sounds like a plan
That style mic windscreen is called a 'dead cat'
You should remake your tri tip recipe and kick it up.,..
3 percent is USDA certified.
California prices. 35.00 a tri tip
Kent. Did you stab that meat. I thought you never wanted to put holes in your meat?
I used a temp probe, we had a lot of folks want to know the internal temp for rare and medium rare thanks for watching
Oh Kent Kent Kent Kent Kent......Tri-Tip in the oven?!?! The guys I worked with on the ranch in Cali when I was a kid would be soooo disappointed with you calling yourself a cowboy. ha ha....Now if you were to use Bertha, maybe they would OK that. I'ts like asking you to put tofu in your gravy instead of Bacon grease. FYI I was at the store the other night. they now sell jarred, strained bacon grease.
Provo Pit Barbecue I'm from Santa Maria and I'm disappointed
"It smells like meat" LOL
Hey Kent.... You left the liquid smoke off the list of ingredients in the recipe...!
I WILL have a mustache like that when I get older.
it used to be much longer- Shan cut it lol
Speaking volume 3. Music volume 99.
Advice to myself just pay attention to what you're doing lol
Is this meat halal?
Lost me at the "liquid smoke".
takes a big man to admit he shaves his chest.
I like meat