The Perfect Tri Tip in the Oven | SAM THE COOKING GUY 4K
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- Äas pĹidĂĄn 8. 06. 2024
- Today I'll show you how to cook the perfect tri tip steak, in the oven, and the best sauce to go with it!
00:00 Intro
00:46 Trimming the steak
2:28 Seasoning
4:58 Cooking the steak
5:42 Cow map
7:59 Making a sauce
9:24 Sam Cam
11:39 Prepping mashed potatoes
13:34 Searing the steak
16:38 Plating
17:11 First Bite
18:16 Outro
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đ´ INGREDIENTS:
â Tri Tip
â Avocado Oil
â Salt
â Pepper
â FOR THE TOP...
â Green Onion
â Fresh Parsley
â Garlic
â Olive Oil
â Red Pepper Flakes
â Worcestershire
â Salt
â Pepper
â FOR THE MASHED POTATOES...
â Leftover Mashed Potatoes
â Olive Oil
â Green Onion
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So letâs make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesnât have to be hard, it just has to be delicious.
-
THANK YOU âď¸ - ZĂĄbava
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
I still come here on tri-tip night to make sure Iâm doing it the SAM way
Whatâs 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 đ
@@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 đđđ˝
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!!
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!
The best and the most original cooking channel love you Sam and Max
Made our Tri-tip this way tonight, it came out perfect. Thanks Sam for making cooking fun for me again!
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!
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
It's insane how much the quality of your content has improved, and I mean that in the most respectful/appreciative point of view.
âIf you donât have a good, sharp knife, just freaking get one.â
Wiser words have never been spoken đ
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 donât 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.
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.
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
I really love how honest this show is! Itâs 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!
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
this channel brings me alot of joy. thank you for the content
That sauce you showed us how to make to go with it is sooo good. I followed every step in this video and this is the only way to cook tri tip for me from now on. Thanks man, I love your channel!
I like how he tries claiming this sauce for himself đ¤Śââď¸ itâs called chimichurri and itâs an Argentina sauce.
Sam, this is epic. Thank you so much for this wonderful method of doing a NO-FAIL tri-tip. I will NEVER do it any other way.
The thermometer is a must have!
You rock.
That last throw was clean boiđđťđđť
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 chose to watch this video among all the others and glad I did! I tried it and it turned out perfect! My husband really enjoyed it! Thanks for sharing ... the instructions were perfect.
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.
Iâve waited way to long to watch your videos. Iâm addicted dude
Glad to hear it!
This was a perfect hit. I just did this tonight. It was amazingly perfect. So I say thank you. đ
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.
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
Made this last night. Absolutely incredible!! The sauce was so fresh and good. Thank you.
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.
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.
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.
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!
Thank you so much for this! I love tri tip but had no clue how to make it properly!
love your style! Just cooked it, came out soft and zesty, love YOU guys!
Stumbled onto this guy and love him!!! I feel like im watching one of my buddies cook!
Tri-Tips are just starting to become available here in Minnesota, SO good, missed them from living in California!
After so many years your food made my family happy. Thank you Chef
We had this for Christmas dinner and it was FABULOUS!!! Thank you for making our dinner sooo wonderful! Followed everything to the T. Just started following you yesterday. I can't wait to try all that you have to offer.
Sam, you're awesome! I have a tri-tip in my freezer and can't wait to try this!
Iâm a big fan of your channel. Iâve 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???
Excellent tutorial.
Thank you!
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
damn that looks perfectly done.. looks absolutely delicious !!!
Thank you for all your videos that always make me hungry đ
Luis Sanchez ayyyy Texas gang
Trying this tonight!! Thanks for teaching us this.
Think I just found my Christmas Eve family meal. Thanks Sam!!!
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!
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?
Man found this video when I picked up some Tritip at the Market. Now it's my new favorite cooking show. You're freaking awesome!!
Here I am again. Love this guide. About to make some tri-tip sandwiches on Easter Sunday! âĽď¸ thanks again
"And three... Well, uhhh... I guesse there is no three.."
I L0L'D
Sam I love how you bleep out some words sometimes and don't others, it's hilarious.
Best way to cook my tri-tip Iâve ever tried! Thanks!
Made this last night and this recipe is killer! Bought a probe and that completely takes out the guess work. Thanks for this video (and the entertainment!).
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...
Great video Sam! I was wondering if you had an awesome Shepherd's pie recipe up your sleeve?
I am so happy to have found your channel, you are MY kind of cook. My husband & I are temporary transplants from Phoenix, living in North County SD!
Amazing video man the vibes are on point!
Sam you are literally the best freakin CZcams chef ever. Iâm 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!! đ
Update?
Câmon Tony! How ya doing cookin today 2 years now?? đŞ
This and âNOT ANOTHER COOKING SHOWâ are the CZcams 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!!
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 ainât no chef but like to do cooking right when I can. I have a great feeling about this. Thanks
I made this tonight. It worked perfectly and the sauce is great. My advice: make sure you cast iron is crazy hot.
Awesome job, thanks for this great recipe.
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
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.
Itâs 6 am in the east and Iâm starving now! Great video thanks Sam & team!
Amazing and adding it to the my list of your recipes.
Tried this today and it was fool proof with the thermometer! The dressing for the top was delicious! Making this againđ
Nobody is going to talk about how amazing that backsplash is?
I've used this recipie 3 separate times , its perfect every time .
Just tried this today, it was outstanding!
@9:38 , Why i love this channel.
275° untill internal temp is 128°
seared on castiron.
ARMANDO ALMARAZ how much minutes on 275 until itâs 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
This video is 5 years old and still holds up well! Thanks for the cooking tips! Gonna make an amazing Tri-tip tonight!
Made this. Also used the dip technique with parsley and one with jalapenos. Tri tip was the best beef roast I have ever had.
Now that's an awesome start to 2019! Huh? I am able to watch & comment before any of the haters vote their 'thumbs down!' Oh, yeah, the tri-tip. Totally awesome!
I cannot believe you didnât let it rest
That's what she said.
@@brianlane9534 ayyy
I like your style of a mix of specific recipe, and general principal, the bits of spicy humor don't hurt either.:)). Subscribed
Thank goodness for this video! Today was the first time I ever cooked tri tips. I found your video yesterday and right away ordered a wireless thermometer, which was delivered the same day. That was a life saver! The only thing different I did was finish the beef on the grill. Iâll admit, I couldâve left it on a bit longer. Otherwise this was my most successful piece of beef I ever cooked. Thanks Sam.
It was fun watching you! Made me laugh! I am encouraged to cook this beautiful tri tip!! Thanks!!
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 đ
I made it today and it was freakin amazing! We had tri tip sandwiches with au jus, potato salad and other sides. Will have to try the mashed potatoes another day! Thank you for this!đđ˝đ
Sam, I am... addicted to your show! You are my favorite ex-pharma/marketing bro turned cooking bro! I mean that in the best possible way of course. Cooking should be fun and adventurous and your channel exemplifies that spirit!
2 Minutes in and I'm amazed Sam didn't cut himself trimming that tri tip.
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 Iâm buying a shirt. đ
Damn when he cuts into it I literally started salivating. Good video! Love the dad jokes
Your method worked great... thank you
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!
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.
You inspired me today sir! Mine were in steak form and they came out perfectly med rare and juicy thank you for sharing I used the rack just like you đđźđđźđđź
I discovered your channel searching for âtri rip ovenâ here on YT. Seemed so easy. Next I purchased the probe thermometer and rack you recommended. Today I enjoyed a small trip tip, grass-fed, cooked to perfection at 128 degrees, then seared on all sides and ends for 30 seconds each. Thank you for your work. Next time Iâm in San Diego Iâm definitely checking out your restaurants (Iâm in Los Angeles).
Ah I didn't have a sheet rack darn.
Was still just amazing though.
Whenâs the âFork toss like a Bossâ shirts cominâ out?
Wow! Never made a tri-tip before. The sauce was incredible. Never disappointed, Sam!
Perfect!! Thank you!
Sam, 1st ty for the recipe đ
I'm in So Cal and buy TriTips a lot.
I usually cook it in the slow cooker with potatoes, carrots and onions.
It is very good but I'm going to try your recipe.
Sam, you are very entertaining and right at home on screen. What have you done on television that we would know about? You seem very familiar like I have watched you. We're you a comedian years ago?
Anywho, If I am incorrect about your past and this is all new to you then you definitely need your own show. Something local cuz we locals know how to laugh and embrace the good things of living.
Blessings...
"Don't eat shitty food, because there's no reason to...promise." Now that needs to be on a shirt in your merch section!
Worked out great thanks
You were right about the Angles, I think I heard them :) So awesome and easy. Thanks. I had a small tri tip that I cooked in my toaster oven with the fan on and it came out browned already!
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 donât 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/
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Hilarious - thanks!
Haha thanks Austin this is great!
How do you get those posted, code? nice.
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Original comment.
LOVE the banter⌠keep it up boyz⌠donât let Sam get away with things. Haha
Love all your video! You crack me up all the time. I laughed as soon as you said Iâm yelling because the fan is onâ, because just before that I said to myself you know what, he wouldnât have to yell if he had a Vent-A-Hood. Hands down the quietest hood on the market and the safest. Keep up the awesome work I love trying your recipes!