Sous Vide TRI-TIP vs PICANHA - Is Tri-Tip Picanha? WHAT!?
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- čas přidán 18. 06. 2017
- I finally found Tri-Tip in my supermarket and had to go for it. Specially after a viewer keep telling me in several comments picanha is nothing else but Tri-Tip. So I decided to put it to the test! I must warn you, this video has a crazy amount of food porn and it will make you hungry! So to keep things fair to Tri-Tip I did something that I thought I was never, ever going to do. Maumau and Ninja will never forgive me. I think this is only episode you will see Ninja almost crying. Hope you enjoy this test. As always thank you so much for your support you guys are the only thing that keeps me motivated! I really, really appreciate all your support.
HOW TO COOK TRI-TIP SOUS VIDE
I cooked it for 2hrs @ (135F°F / 57.2°C)
* INGREDIENTS * I used for this sous vide cook.
to really tell if tri-tip is picanha I used nothing but rock salt.
HOW TO MAKE THE BEST TRI-TIP OF YOUR LIFE!
Watch the video of Sous Vide Everything(CZcams Channel) and find out!!! lol :-)
* You support is very appreciated and to me the most important thing about making videos is the communication with you guys, please comment below. Thank you for on going support! This is the reason I make videos to interact with you guys! Always glad to hear from you. Thank you.
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So, after watching so many videos, I think the ultimate steak is: Dry Aged Picanha, Pineapple Tenderizer, Salt, Thyme, Garlic Powder and Pepper, then flamethrower seared?! I'm going to try this tomorrow :D
How'd it turn out?
So... How was it?
You forgot the word "Wagyu"
Hyper Fruit I mean that would be around 10x the price man.
How was it?
I'd join a picanha of the month club
Awesome lets see what we can do.
I would join, but I think yo would have an issue getting in to Canada.
I'll have to look for a butcher shop to see if I can get a cut of it that way.
Im in Philadelphia, Pennsylvania, USA......id love to try the best meat in the world...
MrYogibtp reading terminal
What butcher shop do you refer to? I have been looking for it all over the place. Thanks.
i just watched an older video of yours. Man you're stepping up the game! big fan !!
Thanks for noticing
After bingewatching all your videos in only 5 days, i ordered the anova today, i'm so excited. Can't wait to try it out myself. I think i'm going to start with picanha.
Late reply but just wanted to know ,how was it?
Picanha is a cut of beef called sirloin cap in the U.S. that is popular in Brazil. In the U.S. it is little known, but referred to as the rump cover, rump cap or coulotte. North American butchers generally divide it into other cuts like the rump, the round and the loin - Source: en.wikipedia.org/wiki/Picanha
+monteros 👍👍👍
Sb Win I honestly dont know :) but, Just thinking out loud, seems like a great show for this channel to do eh? :)
I'm sold dudes. i finally found a job and once I get back on my feet, ibam doing a picana bbq for my friends and family that helped me out while I was looking....then, i start saving for my sous vide set up!
keep job The good work.
Awesome.... 👍👍👍👍
I have been wathing your videos for several weeks now and I just found out you are Brazilian!
Foi uma bela surpresa!
Continue com os ótimos videos!
I've been enjoying Picanha for at least 20 of my 37 years. I'm a Texan. You guys are being generous in saying that Picanha and tri tip are so similar. It's night and day. Any person with an educated palate could discern between the 2 under any circumstances. Liked. Subscribed.
+Jim Nixon agreed 100%
this channel just keeps getting better and better! keep it coming lads, love from the lake District UK! :)
+Pauley Tee wow UK 🇬🇧 in the House. Thank you so much.
Sous Vide Everything here's to 50,000 subs, and beyond :)
Wikipedia says that picanha is sirloin cap, and that tri-tip is called picaña in Mexico (note the difference in spelling). Two different cuts, with similar (but not the same) names in different countries.
Very interesting. Thanks for that.
Its top sirloin cap. It's what multiple churrascaria's have told me and I can replicate everything about Picanha at home using this cut. It's amazing.
sefsefsefsef picanha is picaña in Mexico, Tri-Tip is Fajita. I'm sure you have heard of fajitas, so I guess this explain a lot
Pablo Fernandez sorry buddy but real fajitas are skirt steak
TexasTrez don't be sorry, Skirt Stake comprises different muscles. Outside Skirt is called Arrachera in Mexico, it is much more abundant than fajita (inside skirt), and that is why Arrachera it's used and called fajitas in USA.
I don't care to win this argument, just saying the Wikipedia editor that called Tri-Tip = Picaña has to be vegan
Here, official document page 13 and 33 and 35 make it clear Fajita (tri-tip) has never been called picaña.
issuu.com/leducmexico/docs/guia_mexicana_de_cortes_dic_2014
Picanha is sirloin cap or rump cap for anyone who can’t find it under the name picanha
Or Tafelspitz in german
please ship me some PICaNHA!!!
Awesome.... 👍👍👍👍 joe lets see what we can do.
hey I don't mind paying if we find a place that will ship me some
it is the d cap from the rump. every cow has one. hehehe
I went to your channel immediately as I saw this comment and... boom! A picanha video from only 2 days ago! This is amazing!
We're still waiting on that website Ninja.
I went to my butcher here in Las Vegas (Village Meat & Wine) - he told me they sell a lot of them here - Picanha is called a coulotte here and is NOT a fatty tri-tip but a very tender part of the sirloin. He got me a Wagu coulotte which I'm going to do this weekend! He said to tell you they love your videos at his shop!
+Garth McBride awesome! Hope your steak comes out amazing 👍say hi to the butcher from us!
How was it? I love Village Meat & Wine
Had to put it on hold - hopefully an update this weekend!
Garth McBride so how was it?
El Mediodía absolutely wonderful - juicy and flavorful . Tim gets this all the time too! I sliced it into steaks rather ham cooking it whole - takes a lot less time
Never change your background music when searing.
After 3 years he still hasn't
@@JonahCS good
I am fairly new to Sous Vide but I have learned soooo much from all your videos love love love them keep them coming.
New subscriber who loves to create memorable eats and I am truly enjoying your videos!
For Brazilians, Tri-tip is Maminha but without the fat cap.
Awesome.... 👍👍👍👍
For us Americans Picanha = Sirloin Cap. Great videos guys- keep it up!
👍👍👍 sometimes I see them calling that also but not sure it if the same.
Yeah, it's the same cut of meat. If you look at a butchers diagram from Brazil and from the US, they are the same.
yeah it is a sirloin cap, not tri tip. sirloin cap(picanha) is from the top sirloin, tri tip is a chunk of bottom sirloin.
Looking at one diagram to the next... I get the impression not everyone agrees, also. Tri-tip definitely not it, it appears, however.
@@SousVideEverything what did u do with the fat from the picanha once you cut it off?
You definitely deserve more subscribers I love watching your videos
I'm definitely interested in trying picanha! Loved this video and all the rest of them, keep doing what your doing. I've been inspired to do some experiments at home with different meats because of watching you guys
Awesome.... 👍👍👍👍
I am definitely interested in your guys idea about mail order picanha
Awesome.... 👍👍👍👍
Count me in, too!
I’m down. I would love to try it.
Yep
I think it's time for you to sous vide KOBE BEEF
Mario No.
Mario yes.
Mario done it works very good, but you might want a few more degrees to melt the fat.
SURE youve souse vide KOBE BEEF that you can get only in japan and dozen chosen restaurants in the entire world and that is already served, im not even talking about getting it fresh thats close to impossible even if you live in japan
... sure you did bruh... that american "kobe" beef is fake
We are the king of beef AND lamb. Texas can eat their hats
You guys are the best! Love your videos. I can’t wait to try my first picanha 👍
i love that guitar rift that plays....sometimes it is stuck in my head all day!
This video should come with an R rating and a disclaimer. The trimming of that fat was nothing short of horrific lol. Is Picanha still the best though? I thought those ribeye cap steaks took the edge for you and your crew. The Spinalis Dorsi is an unbeatable cut of meat. If Picanha is better, ohh boy! Anyways, love your videos, watch every new upload. Keep bringing on the experiments and genuine laughter.
Spinalis is absolutely amazing. I can't imagine it getting better than that.
LOL, you are right, Thanks for your ongoing support. More experiments real soon. Just finish shooting one and it was another shocker to me. Now the editing start. Stay tune. I never heard of Spinalis Dorsi I have to research.
Looking forward to it. And Spinalis is just a fancy shmancy name for the meat that encompasses the eye of the ribeye. In other words, the cap. Such a beautiful cut of meat. Any experiments involving dry aging in the future? Maybe dry aged picanha
latin name I guess :P
They've already done a video featuring ribeye cap ... czcams.com/video/7zf-gY-NS44/video.html
Picked up a sirloin cap culotte today. I guess this is Picananh. Only $5.99 per pound. Going to sous vide it tomorrow. Flamethrower method to sear!
Been waiting for you guys to do this one!.... As someone who lives in California, I cook a lot of tri-tip. As others have said.. Tri-tip is NOT untrimmed picanha- they come from different parts of the hind quarter. Tri-tip is from the outside, bottom corner of the Bottom Sirloin and picanha is from the top of the top sirloin. That said.. you definitely would want a bit more fat on the tri-tip than you had. Sous-vide a tri-tip makes it much more tender than you get from grilling.. But, Tri-tip really is a cut you should grill (ideally over coals or wood) for amazing flavor.
I will soon do a justice video only for trip tip. It deserves a video by itself.
great content as always
Now - it's been two years but would love to see if a 1h marinade (in pineapple) can make tri-tip just as tender as a real picanha...
I aged a tri tip with the fat cap on it for 35 days and then smoked it low and slow like a brisket for about 18hrs until it reached temp and it came out just as good with a slightly different flavor. Everyone loved it.
Guga, Picanha is Sirloin Cap Roast. That's how I have to buy it in Northern California.
Thank you for a great video. I really enjoy your videos 👍
Awesome.... 👍👍👍👍 Thanks you
I love the music that comes on when you sear the meat. I stand up and play air guitar every time.
I need Picanha in my life. I can't find it anywhere in my area, even the butcher shops say they've never heard of that cut. I would definitely buy it online from you guys if you can make that happen!
Awesome.... 👍👍👍👍
Ask your butcher for rump cap or sirloin cap, the American name for pichanha
I've been purchasing Sirloin Cap for years here in Canada. I originally had to describe Picanha to my butcher and then watched him seperate the cap from the sirloin. It was cheap and huge. Been enjoying Picanha here just like we do in Brasil ever since.
Hello from your newest subscriber! I've watched 20 of these videos while I'm sick and man... I feel so HUNGRY! Can't wait to get better and get some sous vide action on!
I live in Hong Kong so unfortunately butchers here don't know what Picanha is... can your friend please start shipping here??? :)
kdotchiu also from hk please ship here!
I went to my local butcher and he didn’t have any. I’d be interested in getting some from you guys. Love your videos! Keep them coming!
Pena não termos os sous vide pods aqui no Brasil... Parabéns pelos vídeos, vocês são figuraças!
Tri-tip is from the bottom sirloin, whereas picanha (aka top sirloin cap) is from the top of the sirloin.
👍👍👍
Look at those pictures:
Tri-tip upload.wikimedia.org/wikipedia/commons/thumb/b/b3/BeefCutBottomSirloin.svg/511px-BeefCutBottomSirloin.svg.png
Picanha (8 in this image) upload.wikimedia.org/wikipedia/commons/thumb/9/97/Beef_cuts_Brazil.svg/794px-Beef_cuts_Brazil.svg.png
So I guess in Brazil the tri-tip would be a combination of alcatra and patinho.
Sous Vide Everything please open a restaurant, I will love to eat there everything you make. You need to do this pleaseeeee
stamasd nancy
Ninja!!!!!!!! I need this shipped to Corona, California. In SoCal they are clueless what picanha is.
Awesome.... 👍👍👍👍
Thank you! Love everything about your vids, from instructions to selections of meat to method of cooking! One thing I wish for you to do is change out your plastic fork. Use a nice shiny metal fork looks much more appealing... thank you.
I would LOVE a picanha! My son turned me on to your channel about 3 months ago and I love both your channels. Christmas is around the corner and I'm ordering him a starter sous vide kit. I love you guys whether I get a picanha or not, but id love to gift this for both my boys.
So calmly "you have disgraced the picanha, you cut the fat off"
LMAO
the tri-tip we normally get in So-Cal does NOT have the fat cap trimmed off
Like another commenter said, the only difference is that the Picanha is the top sirloin cap and the Tri Tip is the bottom sirloin. I say this as someone born in so-cal with some tri tip on the sous vide right now
I would definitely order a Picanha or two! If only I had seen the video back when you did the Sous Vide giveaway in time, I could even make some amazing sous vide picanha steaks at home too!
Firstly love your videos and I love your friendship/chemistry even more. I'm from NYC and can not find picanha in my local butcher or Costco or supermarkets. They basically look at me like I made it up. So I would absolutely love if you guys can source me one. Also I do not own a sous vide machine and I know you mentioned it's usually cooked on charcoal. Have you guys considered doing a sous vide versus grilled picanha video ?
A picanha without the fat cap is like a cat without fur, it’s just wrong. 😂
Hey now.. I love my fat little sphinx
I believe for us Americans picanha is beef rump cap if I'm not mistaken. It for sure is not tri-tip.
Yes, rump cap is also used.
Most butchers and supermarkets call it 'Coulotte" though. Pronounced "Coo-lot."
MrSynyster182 culotte, which is french and can be translated to underwear. Prononciation is like Q-lot
That's amazing. I love that. Underwear steak... It's almost sexy. I've only ever heard butchers pronounce it. So I'm glad to know that. Thank you.
And culo in Spanish means ass.
I want to try Picanha now.... where to get this... great videos btw, well produced and the synergy between the three of you is hilarious!
thanks you so much... I appreciate your support.
Gentlemen I'm a new subscriber and I enjoy your videos and friendly banter. I recognize a theme here...picanha!!! it's such a delicious cut and one of my favorites. However, I invite you to try hanger steak or otherwise known as the hanging tender. Being the foodies that you are I'm sure you're aware of such a cut, I would just like to see and hear your perspective. Thx again for your appreciation of all things beef!
Yes. Tri-tip is not picanha. I can't thank you guys enough for turning me on to pichanha.
+Keith awesome 👍👍👍
can you rub a little oil after you pat dry to get a better sear? the dry searing makes me upset and makes the exterior tough in my opinion. or at least give it a shot see if you can tell a difference.
makes no difference I already tried.
I love your videos guys..!
I am a Ribeye guy, but I do love a good Tri Tip. After watching your videos, not only have I purchased my first Sous Vide circulator (a 2" ribeye is sitting in the fridge for my first try tonight), but I have already contacted my butcher to ask about Picanha. He doesn't cut if often, but is planning for some this week.....guess what I'm buying this week ;p (I promise not to trim the fat cap)
When Ninja speaks, I listen. And Ninja was definitely speaking.
+Glenn Miller 😂😂😂
Meat glue the picanha fat on to the tritip and tell the guys its picanha
Ninja would go to jail for murder
the channel has blown up! keep it up
Awesome.... 👍👍👍👍 thanks for your support.
If you're not in South Florida, and you want to try Picanha, go to your butcher and ask for the Picanha, and explain that it's also known as "rump cap", "rump cover", or "coulotte". Tri-tip is bottom sirloin steak. It's cut from the tri-tip roast part of the sirloin. They're neighbors (rump & sirloin) on the cow, but the Picanha and the Tri-tip are actually about as far apart as two cuts can be from those two parts of the steer.
Picanha to my door im down! PicanhNinja
Awesome 👍👍👍
Any good butcher can get you picanha. Its called rump cap. If your butcher doesnt know what that is, they are not a real butcher.
Awesome.... 👍👍👍👍
so, after watching your tri tip v picanha, and watching other videos about the same, I had to try myself. Being new to sous vide, I tried tri tip about a month ago. It was awesome! I picked up some Picanha a couple weeks ago, seasoned it (salt only), vacuum sealed it and froze it until I was able to cook it. I cooked it the same way (sous vide then seared)....it was also awesome, just more so. The texture, tenderness, juiciness, and flavor was, by far, better. I will be buying Picanha again. It is a bit more expensive, but even allowing for the price difference, Picanha is the clear winner! Thank you
Good job guys keep up the videos
I was yelling "No Guga, what do You think you're doing" suddenly i realized i was waiting in line at the supermarket, that was embarrasing 😅
I'm interested in trying picanha! Send me some so I can try it!
Awesome.... 👍👍👍👍
You guys are awesome!!!!! Please let me know if you guys are really thinking about shipping picanha up north (California).. Cheers!! Keep up the good work.
I love your videos! I loved your apology to the Brazilian people. lmao
Awesome.... 👍👍👍👍
i'm interested in mail order picanha 😁
Awesome.... 👍👍👍👍
YES I would be interested in having some picanha shipped up here. The "butchers" up here are clueless when I ask about it. Most of them have either never heard of it, or say it's just another word for tri-tip. So hard to find a real, knowledgeable butcher these days.
Iv had simmilar problems and end up being charged $10 per pound for some cap steak they think is picanha.
Awesome lets see what we can do.
In the USA you can ask for either sirloin cap or sirloin coulotte (two names for picanha.) But you need to go to a real butcher, not a supermarket. I've been able to easily find it in Colorado.
Not sure the average price, looking online and it seems to range from $10-$5 per pound, could anyone confirm if thats accurate?
$8.99/pound for picanha at my local butcher here in Connecticut.
With tri tip, similar to flank steak you have to be careful to cut across the grain to get bundles of short flavor. It looked like you cut with the grain when you made your steaks, which results in long chewy fibers. With picanha, you probably don't have to worry about the grain because it is not used like filet mignon so is naturally tender. With tri tip like flank steak it makes a big difference. You would get a better result cutting across the grain.
I love rodizio picanha. We finally have at least a little bit of that around Seattle nowadays. It's so good. I am so glad to have learned about it, it was not available at all here until maybe 10 years ago. Tri tip has an awesome meatiness that I also love a lot in its way. For a while it was a great deal on getting some incredibly meaty meat that most people weren't aware of at a great price, but more people have discovered it so it has become more expensive now.
I was not able to find picanha to cook myself anywhere around Seattle last I looked but it has been several years. I will look again.
I love this channel. Cheers!
I went to one of my local butchers and asked if they had picanha and he pulled out a tri-tip. I didn't know any better at the time just figured there was another name for it. Now I know they are different so will check other butchers for the real deal. Thanks for the education and great content!
"Let me know if you want some picanha." Eu sempre quero picanha! 😀
Comment from Argentina, TriTip is known here as "Colita de Cuadril" and Picanha was used to be named "Tapa de Cuadril" but now that the Picanha frenzy crossed our borders, you can ask for picanha and everybody understands what you want.
You have to keep an eye, because many butchers will try to sneak one for the other, not as a way to scam you, there is not a real advantage here, the prices are almost the same, since we have a long tradition of eating Colita de Cuadril and, both untrimmed look pretty similar (Colita is usually bigger than Picanha)
Great Channel, keep up the good work!
👍👍👍👍
Try cooking tri-tip at 130 degrees for 8-9 hours. It becomes a lot more tender. You've got me wanting to order up some picanha but I can't find it out where I live. Nice channel. My kids love watching you guys! I thought Ninja was going to start crying over the fat being trimmed.
I cried when i watched you take off the fat.
Picanha is definitely not the best meat in the world nor the Best cut but price to flavor wise, NOTHING can beat it.
For us for the price it is the queen. lol
Sous Vide Everything I'm telling you I used to buy Prime ribeye and NY strip from Costco before I came across picanha and Picanha it's all I buy now. You really can't beat it.
the butches keep all the best cuts for themselves to take home, everyone knows that :) mmmmm Picanha...
David Clunie tell me about it, I'm afraid the market is gonna catch up and drive up the prices. Channels like this one aren't helping with my selfish cause lol
Seriously, I can't find oxtails or shortribs anymore for anything less than the cost of a ribeye. its ridiculous.
I heard you can be exiled from Brazil for trimming the cap off picanha ;-) Visually the tri & picanha both resemble the point cut brisket, and I love a good corned beef brisket!! Enjoyed the video, guys!!
You are right, guys will hate me for a long time.
Fala Guga! Moro aqui nos EUA e já tinha falado que Tri tip era picanha. Valeu pelo esclarecimento!!
I never had picanha in my life and Im just so jealous watching and watching you eating it :')
Who does the music for your videos? I love the searing tune!
Have watched many of your videos and last time I used my Chefman sous vide it quit on me so I have to see if they will replace it, so I finally found your picahna at store and am cooking it to see, cooked my first tri tip couple weeks age, thanks for being so step by step on your videos I enjoy them
Where do you guys live that you have access to butcher's that know what is going on for this amazing cut of meat? I am interested in web site to get this delicious steak sent to my door. Keep us informed if that idea gets going. Thank you so much your videos ROCK and you guys are ROCKING IT for the culinary world and I am so happy I found your channel. Keep it going. Thank You, Elizabeth
Love your videos as usual! Very jealous, I wish guga was my coworker!!
Would love for ninja to send me some picanha lol
About that I had an idea, what if you guys created a website where people that have successfully found picanha in their area could maybe locate the store on a map. Could be useful!
Picanha is known as sirloin cap. Most butchers leave it attached to the top sirloin and slice it into steaks so you will see a thin strip of it on a full sirloin steak - but trimmed of the fat. You must specify a full sirloin cap with fat on to get picahna. The sirloin cap comes from just behind the hip bone on the very top front of the beef hind quarter. The tri tip comes from the lower end of the sirloin at the front middle part of a beef hind quarter and has no fat cap. The fat makes all the difference when cooked properly.
First off, I love all your videos! I've learned so much. I have a question, why do you use a torch over a hot Grill? I would think the grill would give more of flavor with the char marks from the grates and the lid closed so the smoke can't escape.
After only watching guga foods and not noticing the date uploaded .Gugas Kitchen set up and grill has gotten better. SO MUCH BETTER
Hey I cooked my Tri-tip on 135 and went three hours and it was amazing guys! Maybe because it was my first Sous vide, but my mind was blown thanks for inspiring me to use this method!! Eat on!
Your secret of picanha may soon be out. I asked all my grilling friends if they'd cooked it and non had heard of picanha, top sirloin cap nor coulotte. I asked two local butchers and they too were confused between tri-tip and top sirloin cap though they've had years in the business. However, they have the sirloin cap, though they called it tri-tip and I verified it was sirloin cap visually, and after sharing some videos on cooking it with friends, I think there might be a demand spike for picanha in Birmingham, AL very soon. Thanks for sharing.
Love the videos, keep up the good work. In the video you sliced the tri tip into steaks, have you done it whole? And how long would you cook it for? I've seen recipes saying 2hrs up to 6hrs, and what is the best amount of time to cook it for? Thanks
Thank you for posting but now I need the EMT Paramedics to come revive me from my Picanya Beef Coma !!! Lol
I know this is an older video but I'm still most definitely down for some kind of Picanha of the month club or something! Do it Guga!
PICANHA ~ YES YES YES YES YES YES…
I've been binge-watching all your vids all day, you guys are AWESOME 😃😃😃
I eat plant based 100% of the time but I still watch these videos all the time, I love you guys. If you ever want to change things up try to figure out of a sous vide is good for any vegan recipes haha
thanks vegan is tought but lets see what I can come up with.
I honestly never heard of Picanha before this channel. After looking it up (called sirloin cap in NA), our butchers usually divide it into rump, round and loin. I'm sure when that fat renders into the steak when cooking it adds a lot of flavor.
Hey guys! thank you for your dedication to Sous Vide cooking! you all got me and my wife hooked! we gotta the Anova 900 watt and a few recommended accessories. we had the best Filet's of our lives! my question is do you guys have a link for the brass egg Weights? I would really like to buy a pair. Thank You
From my research Picanha is called butt cap steak in america and is part of top sirloin group of muscles. I found that the most common way to butcher top sirloin in america is that they trim off the fat then cut it into steaks called london broil steaks. They do not separate the Picanha before doing this so if you have ever had a london broil their is a small triangular cross section at the top of the steak that should be picanha. the only way i could think to get it whole is if I buy a untrimmed Beef top sirloin and butcher it myself. Or you could ask your butcher if you could get a Butt cap Steak. Unfortunately I don't have any good butchers nearby so it's going to take a little leg work for me to get one to try.
I love and respect the level of pettiness in this video.
As your viewers stated - different part of the cow! Nice video and very scientific even if it was an affront to Brazilians everywhere. Its science! You had to take one for the team!
thanks for another great video. i dont know where to get picanha in nyc. so i will try it with untrimed flank steak. will let you know how it come out
Guga, by no means am I trying to compare Tri-Tip to Picanha. But just like you guys said it's a crime to take the fat off the Picanha, I feel like it's a crime to take the fat off Tri-Tip! I grew up in California and Tri-Tip is everywhere. Including untrimmed tri-tip. Being famous in Santa Maria, it is cooked over flaming red oak to medium rare. I do tri-tip with the fat and season mine with salt, pepper, granulated garlic, and sometimes a little paprika. I sous vide it at 135F for 6 hours to help tenderize it a little more. Then sear it over screaming hot red oak. Slice against the grain and tell us what you think. For the price it is unbelievable. Thanks for all your videos!
BTW, I cook the Tri-Tip whole, not steaks. But sometimes I do steaks.
U need to try a Waygu Tri-tip, that's my go to, I'd love to know how that stacks up to Picanha
How far this channel has come. Time for another Tri-tip video?
I got some Tri-Tip today to reverse sear and thought, "I wonder if Guga has done a video". The video's have come a long way in 6 years.