The perfect tri tip in the oven 4k #90
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Date: 2020-05-27
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Comments and reviews: 9
Guest
I was told about Tri Tips about ten years ago here in Boise, Idaho by an Albertsons butcher. I had never heard of them. I was tired of paying Rib Eye prices. The butcher swore I would love the taste and never go back. I have not bought a Rib Eye in ten years. Just bought the Tri Tip roasts for 3. 99 on sale at Fred Meyer, Then have the butcher cut them into 1 1/2 inch steaks. A lot cheaper than buying the steaks already cut and they are happy to cut them. Then you get the 3. 99 priceBINGO!
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I was told about Tri Tips about ten years ago here in Boise, Idaho by an Albertsons butcher. I had never heard of them. I was tired of paying Rib Eye prices. The butcher swore I would love the taste and never go back. I have not bought a Rib Eye in ten years. Just bought the Tri Tip roasts for 3. 99 on sale at Fred Meyer, Then have the butcher cut them into 1 1/2 inch steaks. A lot cheaper than buying the steaks already cut and they are happy to cut them. Then you get the 3. 99 priceBINGO!
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Eric
Love all your video! You crack me up all the time. I laughed as soon as you said Im yelling because the fan is on, because just before that I said to myself you know what, he wouldnt 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!
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Love all your video! You crack me up all the time. I laughed as soon as you said Im yelling because the fan is on, because just before that I said to myself you know what, he wouldnt 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!
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blech71
I love the vid but I get all weird when people touch raw meat and then go touching drawer handles and grab other appliances. I know beef isnt like chicken but still weirdos me out. I always grab everything I need ahead of time and put the amounts I need in small ramekins. Maybe Im just weird.
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I love the vid but I get all weird when people touch raw meat and then go touching drawer handles and grab other appliances. I know beef isnt like chicken but still weirdos me out. I always grab everything I need ahead of time and put the amounts I need in small ramekins. Maybe Im just weird.
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Dee
I live in North Dakota and its-32, not grilling today. I googled oven tritip and your video came up. Im 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.
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I live in North Dakota and its-32, not grilling today. I googled oven tritip and your video came up. Im 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.
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Luke
I am trying this tonight. Looks great. I just don't get why on-line cooks do not tell you everything about each step. The searing at the end. How HOT should the cast iron be when you put it on? How long exactly on each side? And if you like you steak medium, what would be the temperature?
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I am trying this tonight. Looks great. I just don't get why on-line cooks do not tell you everything about each step. The searing at the end. How HOT should the cast iron be when you put it on? How long exactly on each side? And if you like you steak medium, what would be the temperature?
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Richard
Took me 1. 5 hours at 275 degrees to reach the 130 degree internal temperature. Next time I'd probably pan-sear it before baking to get my desired crispness, then I can just worry about hitting the internal temperature once it's in the oven. Came out very tender though.
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Took me 1. 5 hours at 275 degrees to reach the 130 degree internal temperature. Next time I'd probably pan-sear it before baking to get my desired crispness, then I can just worry about hitting the internal temperature once it's in the oven. Came out very tender though.
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On
these should be BBQd I am from the tritip capital santa maria style BBQ we cook tritips all the time cooked over a open wood fire is the way to go I also bake them like a pot roast with potatoes and carrots too but they really are best BBQd
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these should be BBQd I am from the tritip capital santa maria style BBQ we cook tritips all the time cooked over a open wood fire is the way to go I also bake them like a pot roast with potatoes and carrots too but they really are best BBQd
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martin101
Made this last night for the sunday night family quarantine meal and it was frickin' awesome. The slow cook makes it difficult for marginal cooks like myself to ruin. Learning a lot of kitchen technique and irriverence - thanks Sam!
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Made this last night for the sunday night family quarantine meal and it was frickin' awesome. The slow cook makes it difficult for marginal cooks like myself to ruin. Learning a lot of kitchen technique and irriverence - thanks Sam!
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urgetodrive
You're wrong, Sam. I look for Tri-tip with the fat cap intact and leave it on. Slow cook on indirect heat on BBQ with fat cap facing the sky and the flavor is off the charts. I'm in SD, let's do a Beat bobby flay smackdown.
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You're wrong, Sam. I look for Tri-tip with the fat cap intact and leave it on. Slow cook on indirect heat on BBQ with fat cap facing the sky and the flavor is off the charts. I'm in SD, let's do a Beat bobby flay smackdown.
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