Ep 34: Tri-Tip with a coffee ground rub, from the Wood Fired Oven
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- Опубликовано: 16 окт 2024
- I think the Tri-Tip with a coffee ground rub is a very special dish, and the wood oven is a fantastic environment for this incredibly tender and delicious cut of beef.
The Coffee Rub is:
2 tbsps of finely ground coffee beans (It can be whatever your favorite coffee is)
1 tbsp granulated garlic
1 tbsp brown sugar
2 tsps ground cardamom
1 tsp ground coriander
1 tbsp kosher salt
1 ½ tbsps ground black pepper
I prepared my oven so the center of the oven floor is around 550F/290C. Because of the size of the tri-tip, and the time it will take to cook, if the temperature is too high the outside might burn before the center is ready.
I like to cook the Tri-Tip to be medium rare, and I estimate it will take around 7 to 8 minutes on each side. But the amount of time that the Tri-Tip is in the oven is less important than the internal temperature.
The final temperature I’m looking for, in the thickest part of the roast is just over 125F/52C but no more than 130F/55C. For the best result I have found that taking it out when it reaches around 120F/50C, and let it rests for about 15 minutes, then it will be the final temperature I’m looking for.
Wine: 2017 POMMARD 1ER CRU “LES FREMIERS”, Domaine Lucien Boillot et Fils
Oh lord I just got home from the gym. Watching this was delicious torture. And I gotta say I looove the chill and almost meditative nature of these videos. I want to just sit there staring into the fire, lost in thoughts about nothing and everything, while Clive cooks something up lol.
Thank you!
The crackling of the fire
The silky smooth voice
The cords of music
Presentation of the dish
You Chef are a Master
Bravo bravo….
Many thanks Dale for your kind comment
Canadian wood fired barbecue fanatic here. You, sir, are inspiring.
Thank you Nicolò
No wonder your friends are willing to cancel any plan they may have to instead enjoy a steak cooked like that. You are a genius. I love this channel. I watch your videos to get inspiration for recipes, but also to relax, to unwind.. there is magic in their combination of images, sound, and lighting... Thanks for everything!
Thanks so much for your generous comment, I really appreciate it.
@@TheWoodFiredOvenChef 125 would be perfect medium rare.. the temp still rises a bit after you pull it
It’s almost 1am, and that makes me hungry… including the roast potato, and I think beans rather than broccoli ;)
Wonderful footage with perfect presentation that just flows incredibly well - thank you Clive, and from other vids your wife doing the filming, and anyone/everyone else involved with the editing etc.
Thanks so much. More to come.
Clive, so great to see you back, and this is an inspiring dish!! Thank you, sir!
Thank you Sir
I used to live on the Central Coast, I make traditional Santa Maria tri-tip often, and cannot wait to make it in my own wood fired oven.
I look forward to hearing about it Michael
Danke! Wieder ein fantastisches Video!
👍🏼
You are The Master. Calm and taste is leaking out of Your vlogs. Something special on YT this days. All the best and greatings from Poland 👍
Thank you so much
Thanks Clive loved all three videos watched them one after the other and will likely watch them again to catch any detail I missed! Never had Tri-Tip before so looking forward to testing our local butcher with that one! When we tried the Porterhouse steak he was taken aback a bit as no customer had ever requested it. For that I have to give 24 hours' notice. I've a funny feeling I'll get another look of 'wonderment' from him!
Kind regards to you and your family Clive,
Carlo
I look forward to hearing your butcher's response Carlo
It's wonderful to see you with new videos on youtube, I discovered your channel 6 months ago while researching wood fire ovens. We built a similar oven in Turkey, thanks for being inspiration!
Thanks Sena. Great to hear about your oven.
Such a perfect, simple group meal. Also appreciate the butcher prep instructions. You are such an inspiring teacher that helps us get the most from our ovens.
Cheers David
I cant wait to try this as well
Simply marvellous cook Clive. Thank you for sharing!
Thanks Dean
Welcome back Clive :-)
glad to be back
This steak looks absolutely mouthwatering. It is fantastic looking. You are an amazing Woodfire oven cook/chef.
Thank you so much
The best so far. Thanks Clive! Greetings to you and yours
Cheers Anthony
Simply perfect! Thanks for Your new episode.
Thank you
Brilliant clip Clive - keep em coming!
Many thanks Dana
It's 7 am here in Colorado and now I'm starving 🤤🤤🤤. Well.done Clive, you've done it again.👏🏾👏🏾👏🏾
Thanks Jared
So excited to see a new video, and cannot wait to try this in our oven . Love your videos ❤
Thanks Darren
I am thinking the same thing !
Absolutely amazing stuff. I am in the process of building my own wood fired oven and with time I hope to be able to cook a tri-tip this masterfully!
Great to hear about your oven
Thank you Clive for these wonderful videos, very reminiscent of Rick Stein and his way of presenting. These videos, you and your team, have created have inspired me start building my own oven (just need a bigger house!)
Thanks for the comparison Vivek, I'm truly grateful. I look forward to hearing about your oven. Clive
Just tried it this evening for my parents. It was heavenly. Thank you!
Glad it worked for you. Thanks for letting me know. Clive
We love your recipes and the videos are awesome! I made the tri-tip this past weekend and it was truly special. We will make it again next weekend for company!
Great to hear it worked out for you. It's such a tasty cut.
BEAUTIFULLY DONE!
Thank you David
Such a long time chef, 😋🤤 so glad to see you back
👍🏼
I love your production and overall presentation. It's so mesmerizing. Many thanks.
Thank you very much!
AMAZING. Always makes my day one of your videos coming up.
Many thanks
Well played! Always a pleasure learning from you. Cheers from Peru!
Many thanks Manuel
You inspire to make my own wood fire brick oven. You videos tempts me too much . Simply wow .
Now it’s high time to get construction basics and try your way !
Thank you
This makes me hungry. The food looks so good. Beautiful video as always sir.
Thank you Mamik
Here he is again. Another superb video. Mouth watering food, calming manner. What is not to like. And here I am sat with bacon on toast !
BoT is still a great meal
Wow,really enjoyed watching this one.I’m going to give it a try this weekend.Thanks Clive
Have fun and let me know how it goes Mike
this channel is seriously underrated. the quality, the content is TOP NOTCH!
Thanks Robert
Excellent presentation and preparation your epizodes are always instructive , well organized and lot of inspiration
Thanks a lot. More to come. Clive
Had never heard of the Tri-Tip cut until I saw Clive's video and having tried it out last week it's now a staple on my list for cooking in the wood fired oven! I used the ground coffee rub and wow, just delicious! Thanks Clive, keep them coming!
One of my favorite cuts John. Glad it you like it too. Clive
Thank you for putting new videos on RUclips. I've been waiting for this. 👍
Many thanks
not sure how i have never found you before - incredibly shot and produced video. Well done
Thank you
I just picked up two beef tenderloin today, now I want a Tri Tip. Haven’t tried one so all part of the learning curve 🔥🇨🇦
👍🏼
I like your advises and point of view 👌👏👍
Thanks
Hey Clive . I truly hope you have some summer videos to be released. This is such an amazing channel that I really enjoy.
Cheers Richard
Even for a vegetarian this looks delicious 🙂 Thanks to your videos, I started with my own wood fired oven and outdoor kitchen and yes, finished it last week! So, thanks a lot for the good vibes!
Great to hear about your oven. I look forward to hearing about your cooking adventures.
Always so good to see your episodes. Great visuals and tech add ins. Probably my top 5 sites. Thanks Clive
Many thanks Mark. Great to hear from you. Clive
Another amazing video, thank you Clive! Cheers
Cheers Eric
Clive, you inspired me and I built a brick wood oven, it performs very well and looks nice, I am pleased with the result. Right from the first meal the result were excellent: A shakshuka, 4.5 kg of pork neck chops (costeletas to cachaço), a free range chicken 2.5 kg, some brazed carrots, roast potatoes, baked sweet potatoes, Portuguese rice with carrot finished in the oven, pears in wine and baked apples for dessert. It's been great fun getting the beautiful rustic/artisanal cookware to go with and looking for the absolute most flavoursome ingredients. Looking forward to give your pizzas a go on the weekend!
Hello Tomas. I'm excited to hear about your oven. It's sounds like you've been very busy with it. I'm inspired. I look forward to hearing about more of your cooking adventures. Clive
You sir are a magician with food in that oven! I'm planning on running my oven for the last time this season in a few days, and will be making some of your smashed potatoes (which my family just loves), now I know what I'll be cooking as the main entree! Thank you for all your info and help, I really appreciate it (as well as others of course).
Thanks Brad. Let me know how it goes. Clive
You have very smart friends!
I do Sally
Got to say :D your videos are so good directed. Its the only channel where you can eat-watch and after finishing your meal you still feel hungry :D Or your meal tastes worse. You, Sir, tickle brains at different level :) Sounds, background music, camera angles, camera speed, your own speech and speed of speech. WOW. I wonder how much rehearsing this needs, it is really next-level videos. Just because of you I have a wood fired oven and not a big green egg like everyone else :D I am delighted with it!
Thank you so much for commenting
That looked amazing!
Thanks
Hi Clive,
Well the Tri-Tip is ordered and I'm picking it up tomorrow. We've decided to make this part of the main course for Christmas Day just as we did with the Porterhouse last Christmas. Hoping we will get a Boxing Day meal out of it as well! It all rests with the weather so, fingers and toes are crossed for this one yet again!
Many thanks to you for coming up with a cut, yet again, that my wife and I have never had. Truly inspirational for those of us who love Wood Fired cooking!
I'm thinking that the Potato Stacks would be a nice accompaniment. Of course my wife has to have the 'Brussels' and the 'pigs in blankets' or I'd be in big trouble! So its shaping up to be quite a feast! We're going to do the Lobster tails as a starter again, like last Christmas, as its a dish we both love. Simple but perfect as a starter!
Kind regards as always to you and your family and hope you can have a peaceful and enjoyable Christmas.
Carlo and Carol (Scotland, UK)
Hello Carlo and Carol. TriTip sounds like a great dish for Christmas! Your meal sounds like it's going to be quite a spread (pictures please 😄). We're having a leg of lamb, with roasted potatoes and parsnips, bussell sprouts (of course), and mushroom bread pudding. And Christmas Pavlova for dessert. Happy Christmas. Clive
Well done thank you for the lovely move
Glad you enjoyed it
Turned out great. I love Tri tip. Going to try this rub.
Great!
More videos please. Your videos are amazeing.
More coming soon
Made this receipts this evening WOW. Really nice. Had to manage the Picanha carefully to try and cook it evenly. But what a great aroma and what a great flavour. Will do this again for sure. Thanks for the great content mate. Highly recommended for sure.
Glad you liked it. More to come
So this is on the menu for Christmas dinner! Just made the rack of lamb for thanksgiving and it was delicious. Thank you for such a great channel
Thanks Jonathan. Sounds like it's going to be a great Christmas Dinner
Excelente video Chef Clive. Inspirando a muchos, gracias!
Many thanks Antonio
It's been a while but as usual excellent video. You are very inspiring
Many thanks Keith
Another excellent video. We are selfish wanting more but the quality is so great.
Thank you
Wow! This looks fantastic, as expected... you have set the bar high. I'm sure here in Australia the cut has a different name but at least I know it is the pointy end of the sirlion.
I have recently started to play with dry aged beef, using the bags, time to experiment!!
Thank you
Thanks Ken
Tri Tip is a VERY popular (if not THE most popular) cut of meat where I live (California). I've cooked maybe hundreds of them at this point. I've been noticing it catching on more and more, and love seeing the different takes on it. Yours that you cooked in this video looked amazing!
Thanks Again. Clive
Fantastic... Was like a pregnancy wait for this episode 😂... Keep'em coming
Yes, the gestation period for each one is long 😄
Absolutely wonderful thanks for your usual perfection
Many thanks
На мой взгляд у Вас самый классный кулинарный канал из всех,что я видел!Жду новые видео с рецептами.Удачи Вам.Вы СУПЕР!!!👌👍👏👏👏
I’ve missed your cooking videos, looks amazing. If I was coming over I’ll be bringing wine over.
I come from the best wine region.
😄 I'm sure you'd be a great guest
I now know what I am going to cook in the WFO this weekend. Thanks for the inspiration Clive. Smells damn fine! 😆
Let me know how it turns out
Great wonderfully cooked
Thank you so much
Huge thanks once again Clive. I’m trying it out in the wood fired oven tomorrow. Here in Uruguay, the cut is called Colita de Cuadril and is really popular but usually grilled on the parillla. I’m hoping this might start a new trend 😉
Thanks Trevor. I look forward to hearing how it went. Clive
Splendid as usual Clive! FYI, Have been in touch with Paynol in France, they can deliver to me here in Spain, about 3 months off ordering. Kitchen not quite ready yet, keep em coming!
Thanks for the update. I look forward to hearing about it when it arrives.
Love the contents
Very informative but in a chilled vibe
Great channel
I've followed several of your recipes while on holiday in a villa 👍👍 went down a storm.
Love how your little dog was sitting behind with his/her tongue out as your cooking a huge hunk of beef🤣🤣
Awesome! Thank you Mark
LOVE your videos! Not sure how RUclips stopped giving me notifications, but glad to have you back in my life. The tri-tip looks amazing, here in Missouri USA, we cook these often. I love that rub, will be trying that as soon as I can, so thank you for that. When I cook tri-tips, I give it some compound butter with herbs during the rest (wrapped in foil, like yours).
Curious, if you recall me mentioning "toasted ravioli" some years ago, and if you had a chance to try them. I know.... it's a sacrilege where you're from, but trust me, they're amazing.
Thanks for the suggestion of the compound butter. I'll have to try that. I don't remember the toasted ravioli, but I'll look it up. More to come. Clive
My goodness Clive, it’s been too long since I watched your videos. We’ve had a burn ban all summer in this part of Texas, so I haven’t been able to use my oven or Santa Maria grill out of caution. Good tri-tip isn’t easy to find here, but I’m inspired again thanks to this video. When we finally get some rain, that’s one of the first things I’m going to search out.
Thanks Ty. I hope you get to use the oven very soon.
Love your videos. Wish you would cut and plate the food at the end so we get an idea of what it looks like cut!! Those potato stacks looked delicious! Great vibe all around.
Thank you
Another great video Clive
What part of the world are you in it reminds me of my home town Glasgow 😜
Thank you!
Tri-Tip, a flavor-packed triangular roast or steak from the bottom sirloin, best cooked on hight heat. Tri-Tip is a very flavorful steak, boasting a nice beefy taste and tender chew. Although it is a lean cut of meat, it does have a decent amount of fat, offering a bit of buttery taste. It does take to a marinade nicely, and therefore will adopt the flavors of the ingredients. Happy Tri-Tip! Cheers, Domenico.
Thanks for posting all this useful information
Amazing Tri Tip
Thanks Robert
Please don’t stop making these videos
More to come
Hi Clive
Could you please give me any tips on choosing the correct height of the oven chamber floor in relation to the persons height building and using the oven?
Awesome videos.
Much appreciated🙂
So fine produced videos and well cooked food. I never heard Tri Tip before. It is so interesting to see how different beef is cut in different parts of the world. Is Tri-Tip to compare with the part that is used for Picanha too?
Thanks David
Fabulous! - as always
Thanks
Epic Clive 👏🏻👏🏻🔥
Cheers 👍🏼
I love all your videos
Thank you Mattias!
Being in NC USA we do a lot of smoking and grilling. You mentioned the rub falling off. Have you ever used a very light coat of hand rubbed mustard on your meat to help retain the rub? As I type I am smoking a brisket and it was rubbed with spicy mustard and just has salt and pepper added.
Yes, I've used a coating of mustard as a base on other cuts of beef, but on this particular dish I find it interferes with the flavour of the rub. Great suggestion though. Thanks
Like all the others I'm glad to see more videos. You should put together a DVD and sell it.
Thanks Neil
That looks amazing!
It was 😄
That looked fantastic. Have been missing videos from you. You are able to create an fantastic atmosphere and its just tranquility to watch them.
I've found that when making a rub, I leave the salt out and I apply it by it self. That way its easier to get the amount of salt I want. Its difficult to get it right when following someones elses recipe since they most of the time are not by weight. I can't get that type of salt here, so can't go by volume, since different type of salt have different densities. Weight solves that issue. I also make more rub than I need and put it in a shaker. salt is heavier than the other components and therefore I over time end up with more salt in the shaker than the other spices, meaning, I have gotten less salt at the start of my use of the shaker. So I apply salt separately! :D
Sounds like a good strategy Lolindir
As always super class work Clive. Might mention no idea who is behind the camera but similarly, super class work.
Regards.
Tony.
Thanks Tony. I will convey the message. Clive
Wonderful as always!! And nice to see the wine, but it would be nice, for us wine geeks who drool over your videos, if you would share what wine you pair with your dishes, and why? I'm not asking for the specific wines. I'm very certain that your cellar is full of stuff I can only dream about. But " I chose a Chablis to pair wih this dish because ..." . Thus fellow winos can follow suit at their own price level. A Pommard is way out of my comfort zone, but a more affordable Pinot would perhaps give a glimpse of how the pairing works?? Incidently, I would have perhaps chosen something more robust than pinot noir to pair with that heavily pepper/coffee crusted beef, but perhaps the Pommard is more robust than my pedestrian, uneducated palate is aware??
I'll try to add paring in the future. It's all a matter of personal taste though. Thanks for commenting.
Hi, ur videos are amazing and I love the music….it’s so relaxing and ur voice is so magical to listen in tandem with the music.
I have been watching u for quite awhile now and I have tried so much of what u have done, albeit in my pizza oven.
Let me ask you, where did u get the small glass jugs for your oils?
Thanks for getting in touch Conor. I’m glad you enjoyed the videos and appreciate the feedback. The olive oil cruet can be found at chefsplanet.com. Clive
excellent
Many thanks Christina
Outstanding
Thanks so much
Was waiting for long for new videos)))
You should be in Pacific Palisades (I think) I got some really good homemade wine and would love to give you a bottle or two.))
Thank you
My God Clive !!! This was cooked beyond perfectly, salivating at the end. I'll try this on my oven this summer. I love a good Tri-tip, very nice cut. Another great video. the pic quality is stunning - are you still using an A7iii for this ?
Mark. So great to hear from you. Enjoy the Summer. Clive
Love it and the tri-tip looks awesome. That said, I must question the Prommard Premier Cru. At least a nice Right Bank...?
Are you talking about a Bordeaux?
@@TheWoodFiredOvenChef or even a Napa Cab…? Not that I dislike a good French Burgundy. 😎
Holy smokes! Just another level!! Do you think having the fire in the back of the oven vs to the side affects the heat’s behavior?
Hello Chris. Ep 33: Fire Placement in the Wood Fired Oven, should answer all your questions. Clive
This looks delicious, I make a great Tri-tip as well, but I marinate mine in red wine and garlic. (Truffle sighting)
That sounds like a great marinade
Very nice video and method of cooking. Its was just a little too rare for my taste, but hope (and I know!) you enjoyed it!
Thank you
Nice work as always clive. If I may ask (I’ve loads of cast iron for wood oven) do you have link to your rectangular cast iron
Pan, like the size and shape. If I may (if I may also ask) the oval shaped pan handle both Ends. Nice, like both. Great work clive, help appreciated.
All the best.
Cheers.
Tony
Hello Tony. It's the Lodge 15.5 x 10.5 Inch Seasoned Cast Iron Baking Pan. You'll find it on their site. Clive
Thank you thank you thank you))))
Thank you !
New videos!!! YES!!!!!!
Thanks Andrew
Been wondering where you’ve been! 😊
More to come!