The Best Beef Tri Tip – Roast Beef – Food Wishes


hello this is chef john from food wishes
comm with the best beef tri-tip that’s right i received a food wish recently
for some good old-fashioned roast beef which i’m using as an excuse to show you
this incredibly easy and effective method for roasting beef tri-tip which
by the way is my favorite cut to use for roast beef and if you’re already a fan
of tri-tip i really think you’re gonna love this method and if for whatever
reason you’re not familiar with this tremendously delicious triangle of meat
it is definitely time you get on that tri-tip tip and to get started the first
thing we’re gonna need to do is make a dry rub which only contains one
mandatory ingredient which would be some kosher salt and then as far as optional
seasonings go I’m also going to include some freshly ground black pepper a whole
bunch of smoked paprika some garlic powder a little touch of cayenne some
dried rosemary and some freshly chopped rosemary leaves and even though those
are both rosemary they both bring a little different
flavor to this rub and that’s it once that’s all together we’ll give this a
thorough spooning at which point we are now ready to rub our meat and the meat
we’re gonna rub today is about a two and a half pound beef tri-tip which almost
always come fully trimmed and besides placing it in some kind of roasting pan
what we’re gonna want to do is cover it very generously with our spice rub but
before we do that let me go ahead and freeze the action here so I can point
out one thing before this gets spiced all right one thing about the tri-tip
the meat fibers on the top third kind of run in this direction whereas the fibers
on that longer tail piece actually run this direction and since we always want
to slice across the grain later after this is cooked you’re gonna see me cut
this in two pieces dividing it basically where those grains
change directions so just a quick little visualization because once we have this
seasoned and cooked it’s gonna be a lot harder to see but anyway like I said
we’ll go ahead and coat this with our spice rub
extremely generously on both sides and then besides that any excess that falls
in the pan we’ll use that to press into all the other sides and edges oh and
just a quick reminder that this is actually a roast beef technique and not
necessarily a recipe so other than the salt you really get to use anything you
want here I mean you are after all the scottie
pippen of your try Tippin so not only can you change
these ingredients but you probably should to fit your tastes and that is
noble but anyway we’ll go ahead and make sure our tri-tip is covered completely
with our rub and once that said it is now ready to transfer into the center of
a very low 225 degree oven for about an hour and a half or until it reaches an
internal temp in the thickest part of 130 if that is you want a nice rosy pink
medium-rare and because the oven temp so low we’re really not gonna get a crust
on this nor do we need one okay if you want to sear this beforehand go ahead
but tri-tip is so beefy and flavorful I really don’t think you need to although
if you can remember halfway through your cooking time give it a flip because the
meat coming in contact with the pan is always gonna cook a little quicker and
you will achieve a little more doneness a uniform this which I’m hoping is a
word but regardless as soon as this comes out of the oven what we want to do
is cover it and let it sit for about 20 minutes before we try to slice it all
right just let it rest get your side dishes together like for example a
chilled Roma bean salad and then after 20 minutes or so we can go ahead and
unwrap it and we will slice it up for service and by the way you’re gonna have
some beautiful but intensely flavored pan drippings at the bottom and it would
not be a bad idea to splash in about 1/2 a cup of beef broth or chicken broth and
then use that to drizzle over your slices but anyway we’ll transfer that to
a cutting board and go ahead and slice this up right in that spot I showed you
earlier where the grain kind of changes directions and like I said earlier it’s
kind of hard to see here but in person with this right in front of you it’s
gonna be pretty easy to recognize where you should cut and as you can see from
that big piece those long fibers are running across the whole width so when
we go to cut that piece we will turn it and cut across but first I’m gonna start
slicing up this smaller tail piece which we can do going straight across like
this and it’s always a great sign when the most cooked smallest end pieces are
still moist and tender which these really were not to mention the flavor
was magnificent all right even if you seasoned this with nothing but salt
you’re talking about a tremendously flavorful beefy piece of meat and above
and beyond the great taste and texture a tri-tip is such a good cut of meat for a
party because even if you only cook it to 130 like I did you’re still going to
get some slice is that our medium well and medium and
as you continue to slice in you get to the medium rare and then the thickest
parts you might even get a few rare slices and I don’t always get these
camera angles right but this time as I slice you can really see how incredibly
juicy this is which is mostly thanks to that very low roasting temperature which
sort of mimics what would happen if we were smoking this and I totally could
ate most of this right off the cutting board but I decided to plate up some of
my larger and Pinker pieces next to a very tasty and refreshing roma bean
salad and of course we’re gonna spoon over a little bit of those diluted pan
drippings and that my friends is my favorite way to do what people simply
call roast beef and while tri-tip is not a super cheap cut of beef it’s also not
that expensive either it’s kind of in the middle and there’s really no fat or
connective tissue you have to worry about and as enjoyable as this is just
off a plate like this it may even be better served as a sandwich on a nice
crusty roll maybe slathered with some horseradish mayonnaise or aioli if
you’re fancy but anyway that’s it what I’m calling the best beef tri-tip of
course I can’t prove it’s the best but more importantly no one can prove it’s
not and I think I’d really just rather have you decide which is why I really do
hope you give this a try soon so head over to food wishes dot-com for all the
ingredient amounts of more info as usual and as always enjoy you you

100 thoughts on “The Best Beef Tri Tip – Roast Beef – Food Wishes

  1. Where do I go to make a food wish? I am looking for more Indian food that’s not very spicy ( for the little kids). I love spice, but trying to teach little palates about the world, you have to start gently.

  2. As a valley man. It needs burning from the grill, but then again we make shredded beef with a tri tip too. Just some pappy;s after a soak in a beer. Actually a tri tip is cheaper then a roast here. Can get a 2 ib one for 8 bucks on sale, 12 when it's not.

  3. No joke my kid brother(he is 39) could eat all of that and then some and not gain and ounce. Unfortunately, I gain weight watching him.

  4. I buy tri tip when it's on sale.
    $2.99/lb trimmed. I usually buy the biggest one I can find
    Use this rub. Smoke it to 128-130° F and rest for 10 minutes.
    Slice super thin so you don't even need a knife when eating.
    I then vacuum pack and freeze the sliced beef if there is more than we can eat in a few days. Usually nothing left though. I eat it cold right out of the fridge.

  5. chef john, I'd love to see you do a video on new york style pizza, especially since you're a new yorker. and partly cause you need to spread the technique to the rest of the country and show em how it's really done

  6. I love tri tip and serve it often. Have you tried it in a sous vide cooker? The very best, I will try your rub and cook for 12 hrs at 127* then finish in a 450 oven for 5 minutes….MR throughout and very tasty.

  7. What a shame. That was only HALF a Tri-Tip. Anyone who knows Tri-Tip, knows that it comes layered on one side with a beautiful fat cap that flavors the meat as it cooks and renders down which is then trimmed off after cooking to reveal a chunk of meat worthy of the praise chef John gives it.
    This rub on the other hand and method of cooking looks great, I will definitely be trying it on my whole Tri-Tip.

  8. You should try and not take long pauses after every other word. I assume you record your sentences one at a time and then put them together when editing, but if you just fluently said the paragraph and then edited in to match the video it would sound more fluently and less choppy.

  9. After all, you are Scottie Pippen of your tri-tipp'n! 😆😍😁 I want to eat some tri-tip! 🥩🍻🍺🥃🚬

  10. Of course you say tri tip and all the Santa Maria viewers come out of the woodwork.
    Around here we usually have our tri tip with beans, salsa and garlic bread. Pretty common to Q it on an open grill with red oak, but I personally go with a covered slow roast over mesquite

  11. Tri-Tip is my favorite cut of beef/steak. Thanks for making this video. That tri-tip looks wonderful and thanks, I commented on your earlier video for tri-tip.

  12. I use salt, pepper , garlic , coriander, and onion powder, cumin for a rub , 1st I oil the tri-tip spread it with the spice rub then , spread it with Herbs de Provence, cook it at 200-250 F until it reaches med well temp than broil it until it gets a char .

  13. Depending on price I would do these on indirect heat from Natural Lump charcoal (hickory) and some pecan wood. Doing this method I would have a few.

  14. Do EXACTLY this, but smoke it at 225F. All you need is a Weber kettle which you set up for indirect and vents closed down to temp. Amazing, and you don't need to turn the meat. Or really go out there and smoke it like a hot and fast brisket until well done (just like brisket). You'll be surprised, as a couple BBQ competitors have recently discovered.

  15. I’ve been studding a lot lately on the so called”Whole food plant based diet”, and I am considering going in that direction myself. Looks like a miracle diet, and it’s supposed to bring your life back to “normal”. Could you maybe make some respires in that direction?  Would appreciate that, since you are one of my favorite cooks on the tube…

  16. I just grilled tri-tip yesterday! I grind fresh garlic and kosher salt into a paste and add almost a third fresh ground black pepper as a wet rub. I might argue my way is perfect…

  17. Thank you. Love tri tip. Just found it at my grocery a few months ago.
    I’ve cooked on grill. Love left overs on a salad with couscous. Besides sandwiches. Just so tasty.

  18. Tri Tips really could use a dry brine of 10-24 hours. Also when roasting, why not use a rack to allow more even cooking?

  19. hahaha i love it i clicked to see how you cooked your tri i go low and slow and they are uh may zinngg and well look at you low and slow deelishus!!

  20. Tri Tip is also one of my favorite cuts. I marinate my salted and peppered roast in a fresh chimichurri sauce sealed in a plastic bag for 24 to 30 hours in the refrigerator. Wipe off the excess sauce and reverse sear it on a charcoal grill with hickory smoke. It is awesome.

  21. I did it just like you said, my dogs loved it. FYI I don’t always give them tri tip just every week or so.

  22. CONGRATS ON THE 3 million subscribers!!! 🎉🎉🥳🥳🎊🎊🙌🏻👏🏻👏🏻 Well deserved chef!!

  23. Chef John, do you think this would be good to shave the beef really thin and make an Italian beef sandwich?

  24. Sadly, I never see tri-tip roast here in the Chicago suburbs.. I'm sure I could find it at a specialty butcher, but I fear the price would be prohibitive..

  25. I made this last night and it was incredible! Everyone in the family loved it. So if anyone is thinking about giving it a shot, definitely go for it.

  26. My daughter is a big fan of your channel. Her food wish is cotton candy… or anything cotton candy flavored. 🍬🍭🍡🍦

  27. Chef John, when I turned 18 I moved out of my house, never really cooked before, but it didn’t take long for me to get sick of microwaved frozen food. So I started watching YouTube videos for different ideas on how and what to cook. I love that your recipes and methods go from fancy things I never thought I could do at home, to simple few step recipes. Now Im 26 and I love cooking. Made this a week or so ago, and man was it delicious, always thought tritip was a fancy thing I had to cook low and slow on a barbecue or smoker so I always stayed away from it, but this was amazing. I was proud of myself for making this! So I just wanted to say Thank you!

  28. Great cut of beef and cooked just right but found it to be way too salty and i am not a huge fan of the flavour profile.

  29. Man, only in the US this might be "in the middle"! A minor quality piece of your size would be around 60$ in Germany, a better one easily up to 180$!

  30. My work team and I volunteered at the local Ronald McDonald house last night. We made dinner for nearly 100 people, including 8 of these tri-tip roasts. Everyone absolutely loved them and complimented the "gourmet" meal many times throughout the evening. Not only were the roasts delicious, they were also great for large-scale food prep. We started with the roasts to get them in the oven first for the low-and-slow cooking. While they were cooking, we were able to get all the rest of the meal prep done so that everything was ready at the same time. Yummy!

  31. I've become saddened that Chef John is not my father or father in law. Imagine the food and puns you would get out of that relationship. You're the best, John!

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