Seared or Grilled Tri Tip How-To

is a great day it is today we're going to show you how to grill a tritip steak and then we're going to finish it in the oven but I want that fire good and hot out there I want to get that good crust on it I want to get get that smoke [Music] flavor righty here big long sort of triangular piece of meat we use this certified Angus beef you start with the best it just gets better we trim a little most of the fat off that we can you can see it's pretty clean but it'll come sometimes with a silver membrane on it trim all that off or you can get your butcher to trim it off now we're going to season it so in a bowl I take the juice of a lime some wor show sauce some liquid smoke mix that all up well half of it on this side half of it on the other then I'm going to take meat tenderizer spring it over it real good then I'm going to use smoked Papa a really coarse good sea salt and a coarse ground black pepper and some onion flakes be generous this is a big piece of meat let's get it seasoned well every side in the world now when we got this seasoned we're going to put it in a baggie zip it up tight sticking it in that old ice box and we're going to let it set about four hours cuz I want all that stuff to love together hadie say It's windy out here and cloudy sort of might even have a lightning bolt but I got my trusty Dusty Mouse keeper over here to keep the wind blowing don't think that I've got excess hair up on my chest that I didn't wax it didn't happen let's Grill this try tip to get it started got this old Grill it ain't got to be fancy one of my first grills was two cinder blocks in a refrigerator racker an old piece of expanded metal I ain't never had nothing fancy in my life today I'm cooking with a hardwood lump mosquite tools you're going to need today some folks might even want one of these thomet what youever you call them a the m m moneter no I can't and then some of these here gripper grippers I think folks call them tongs now I got me one of these Old Wire brushes put that Grill on there and I scraped her good and hot I did then we going to grease it we're going to look for the hottest part of this Grill here that's hot that's where I'm going to put that tritip TR tip I'm going to sear it really good I hear it it's called a Sizzle that is what you call meat loving fire you can hear it talk meat is loving the fire let's shut the lid we got these vents open down here on the bottom on both sides we going to close these on the top try to get some of that aromatic mosquite smoke flavor to get up in that TR tip probably going to let this go really hot it's 3 to 4 minutes aside I want to get that good Char that good crust on this tri tip we'll finish it in the house in the oven you've heard this term sear sear can be done out here on this hot grill or it can be done on the house now what is sear a sear is a really high instant heat that when you put a piece of meat to it it's going to form that crust it's going to form a seal we're trying to trap all that moisture all that flavor in there you don't have to do it out here on the grill in all these elements of Mother Nature you may not even have a grill you may live on top of building in New York City where you can't build a fire put that old Skillet on a burner high heat Let It Go 3 to four minutes to where when you touch it woo that baby's hot put you about a tablespoon and a half of oil in there I love to use some bacon grease but you can use a canola oil slap that thing down on there but you got to make make sure it's hot enough to see her first you want to hear that thing go real quick we're going to leave her about 3 to 4 minutes on each side then we're going to turn it over I want that crust to get in there hey we've been about let me look at my watch oh my God I ain't got one uh we've been about 3 or 4 minutes let's see if we got some of that searing action that good caramelizing crust going on on this piece of tri tip it smells like meat woo o That's what I'm after right there I want to see this crust that's what I want to see we're going to do that other side see this old big side of this thing I want that crust to get on there too now you can do this different ways if it'll sit there you're in good shape but if the wind's blowing like it does in Oklahoma and it want to fall you may have to lean it up again something but let's get that brown just like the rest of it too let's see what it looks like now we're talking brother I'm looking for this good crust on here you can feel that that's sort of hard that's what I want I want that crust or that bark to get on there we brought this Rascal in house as you can see right there it is we got us a good AAR cast iron skillet putting it on this burner even though that's been seared and I got the oven preheated to 400 de I don't want to put a cold Skillet in there with this meat on there I don't want it to have to catch back up garlic minced garlic we going to take two teaspoonfuls we're going to put some right there and we going to put some right here now we're going to rub it all over here like this I like this will W off the vampires while you're doing this too I promise you we going to put this side down this was the fatty side of the meat butter right here on top we going to cover it with foil place it in the oven lordy it's hot we going to put it right here in this rack right here right in the middle of the oven and we going to let the magic commence I want to see the internal temperature is what I want to see let's break out our trusty probe we got to know how to turn it on sometimes you got to be smarter than what you messing with and that's 20 120 we're close all right about 6 minutes you can see we're going to leave the foil off this rcal now I was just trying to keep me some moisture in there slider back in there we're going to let this we're going to let this thing cool really well before we ever slice it prime rib roast something like that that's not uniform you're going to have a duner piece on the ends because it's closer it's different thickness all the way around now we're going to slice against the grain of this Rascal it is the color I want I like to slice it thin as I can without cutting my finger and just like this right here that right there is good folks that's a $900 meal on a dollar and a half budget try tip seared on the grill or seared in the skillet finished in the oven that's what we're talking about today we've hope that you've enjoyed hope you learn something come back and see us God bless you you like my mouse are you why you keep calling it a mouse cuz it look like a mouse could be a pum I used to skin a lot of pums when I was little and he sort of looked like a pum so look like a mic fuzzy mic thing M the p a mic yeah I like that

Channel: Cowboy Kent Rollins

Views: 108,999

Keywords: grilling, grill, tri tip, chuck wagon, cowboy, kent rollins, searing, sear, cast iron, tender tri tip, certified angus beef, how to cook a tri tip, tips for cooking tri tip, easy tri tip, smoked tri tip, best tri tip, seared tri tip, BBQ tri tip, tri tip marinade, Kent Rollins cooking

Id: DyxFWtVDNtk

Length: 8min 6sec (486 seconds)

Published: Mon May 23 2016