How to get JUICY oven tri tip EVERY time using the reverse sear method!
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- Опубликовано: 26 сен 2024
- Learn how to make a reverse seared oven tri tip with a creamy peppercorn sauce! Nail it every time with the reverse sear method. We will be roasting the tri tip low and slow in the oven and then searing it over high heat for that crispy crust.
See the full recipe at
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I hope you guys enjoyed my oven tri tip recipe! What do you like to serve with tri tip?
Tri tip tacos are may fav use for tri tip. But a side i love asparagus kale or spinach
@@NorthTexasBBQAddicts Oooh yes! Tacos would be awesome!! Yes! Asparagus is my fave!
Awesome! Absolutely juicy and delish!👍🍓❤
I make a giant sammich out of them with swiss cheese caramelized onions peppers mushrooms and garlic.
You should type out the recipe in description. Not all people want to watch a 15 minute video. People like me skip ahead to avoid all the fluff.
Trying this recipe. Looks delicious. One small thing I noticed is several times in this video she touched the raw meat and then put her hands back into the salt container. I don't know if she portioned out just the right amount for the recipe beforehand but if not I'd definitely recommend NOT putting your hands that have touched your raw meat back into your salt vessel.
It is so rare and bloody that I expect the police to be knocking on the door searching for a suspect!
You mean a victim.
My husband and I made this last night and it was seriously the best-tasting, most tender tri-tip I’ve ever had! Such an awesome and easy recipe!!
Yay! I’m so glad you loved it Kalyce!! ❤️
I'm sorry but, that is raw tri-tip. Almost cooked... but no it doesn't qualify as rare!
i think i heard a moo
For the Au Poivre sauce I find it’s usually best to do it after searing off the meat in the pan so all that fond doesn’t go to waste. Also when I toast the peppercorns beforehand I also get better results. Overall great recipe though!
I will have to give that a try - although my current method doesn't result in any leftovers. We could eat tri-tip almost every day.
Coat the Tri-tip with a paste of 4-5 cloves of garlic with olive oil, followed by a coating with about 3-4 Tbsp of coarsely ground/mortared multicolored peppercorns, and then a liberal application of kosher salt. Pat it into the paste. Inside the fridge on a rack to quickie air dry for 24 hours. Results in a nice crust on the outside to start with.
Out until room temp, on a rack, coat on all sides with melted butter, and into a 500 F. oven. After 10 min, turn the heat down to 200 F. and out with the tri-tip to flip over, leaving the oven door down while doing so to help cool down to 200 F. Pull the tri-tip when the internal temp is where you want it. After the 24 hr air dry in the fridge and the 500 start, no resting and searing necessary.
But I will have to give this a try with that peppercorn sauce. Usually I just make a pan sauce with the drippings, a few cups of veal or beef stock with a few Tbsps of butter, about a Tbsp of balsamic, some paprika and salt. Is it gravy for the mashed potatoes? An Au Jus for the beef? Or both? Maybe too Montucky style for fine tri-tip dining... will have to see what the reaction to the peppercorn sauce is.
Thanks for the cooking video and peppercorn sauce recipe (despite all the ruined whiskey involved...). Nicely done!
BTW, the "scorching hot and then low temperature" thing isn't my idea. The chef at the Chateau Whistler told me to do that using a big 5 burner BBQ to cook a massive prime rib a friend of mine bought for a party. Told me to get the BBQ as hot as it would rock, put the prime rib in, and then turn the BBQ as low as it would go. Took hours to cook, but the prime rib was incredible. I've roasted all meats that way ever since, even though a 3 lb $30 tri tip isn't the same thing as a massive $100 prime rib.
Sounds delicious!! Especially that prime rib (probably my absolute favorite)!
I will have to try that. The sauce sounds delicious too. Simple, but simple is best 99% of the time!
I cover my mashed potatoes and tri tip in that peppercorn sauce. It's so good I could drink it.
You sound like my husband with the ruined whiskey lol don't worry there is still PLENTY of whiskey to drink in our house!!
Looks delicious but the canola oil is a no no for me. Too inflammatory. I use clarified butter, lard, bacon grease or duck fat.
“Makes you just want to dig into that steak, or chug a beer”
😂😂😂 damn right!!
Hell ya!!!
Great recipe and explanation! Thank you.
YIKES! That's RARE super RARE! Looks uncooked but I like the process. I sear BEFORE baking but it's always great with a nice BAKED POTATO! Medium rare is generally more popular with my family and guests. A great roast for a small group of 5 or 6 guests.
ruclips.net/user/shortsOw7u64b2ptY?feature=share this is a video for people like you boss
Excellent,,Happy New Year 🎉
Serve the meat on a plate and use a carving fork with the knife.
I love tritip. I make steak sammiches out of them regularly.
Ooh yes that sounds delicious!!
Amazing Video ❤️ Thanks for sharing 🤤
Kochen im Sparmodus thank you so much!
You had me at whiskey Red. Great video.
That was cooked perfect! Nice job! Tri-Tip is one of my favorites!
Beers-Jack of BBQ thank you for watching! It’s my favorite too!
I've got one in the oven right now. :)
Good job.
Tri-tip looks good sauce looks explosive..
Thank you!
That's not the way Wolfgang Smuck would cook it.
I would also appreciate a printed receipe. I watched video once & really liked now will need to go through it again. Great vid tho. Thanks
There's a recipe link to my blog in the description! Thank you so much!
My Bad .. sorry I missed that. I enjoyed this & will definitely check out some of your other vids.
Nice one
I've learned. Take all the guess work out of every cut & size by just getting a meat thermometer. Then every time is perfect
nice video! thank you for sharing. I have a 3lb tri tip and just curious should I leave it in the oven for almost 3 hrs at 250 degrees? it just seems too long?
Personally I’d recommend checking the temp after the first hour then again every 30 til it’s where you like it. Every oven is different.
Looks amazing! Perfectly cooked. Great video! Subbed! 👍🏻
Thank you so much 👍
That shit is blue not medium rare. You said 45 minutes per pound and did a 2 pound cut for 55 minutes. And canola oil wtf?
Well if the dogs like it
I little rarer then I like but nice video. Please do me a favor, don't do that side cut that you did on the shallot again. You almost cut your finger and I cringed.
recipe link is expired
Yuck 🤮 bloody
Need to sharpen your knife
What is more important listening to you or to that distracting stupid music? You decide.
I prefer well done. How long should I leave it in my oven for and at what temperature?
The final temp for well done is 160 degrees. I would still do the oven temp at 250 degrees, but you want to take it out of the oven around 145-150 degrees. I’m not entirely sure how long it will take. It depends on the thickness of your tri tip, but check it after an hour and then keep checking it every 5-10 minutes after until it reaches that 145-150 temp!
Lagom Eats Thanks replying. I will try that.
You just don’t do it well done. That’s just a disgrace
Too much talky….no more talky
I'll pass. Too many ingredients. You need only kosher salt, coarse ground pepper, and granulated garlic. Everything else is useless.
14:27 Looks a bit like a crime scene.
It would be nice if you are going to show us how to work with food then please tie your long hair back.
Bloody,gross!!
Cooking with long hair and it not being pulled back is not good. That's how hair ends up in your food. Also touching your hair while cooking is disgusting! And you did that.
Omg you’re such a cry baby, it’s extra flavor. Who gives a shit. Unless she’s cooking for the public than piss off.
@@scarypugz And who the fuck is asking you?
Nobody asked your ungrateful ass
@@scarypugz SHHHH,,, no one cares
Now Now Kids. Comment nicely
Bayum