Steakhouse Tri Tip – Beef Tri Tip grilled with a reverse sear and basted with a Steakhouse Butter until it has a nice crust on the outside – and it’s a perfect medium rare on the inside.
#tritip #steakhouse #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
– Swine Life Prime Beef
– Bear and Burtons W Sauce
– Killer Hogs Steak Rub
– Thermoworks DOT
– BBQ Gloves
Steakhouse Tri Tip Recipe
Ingredients:
– 1 Tri Tip roast
– 1/4 cup Swine Life Prime Beef Seasoning
– 12oz Bear and Burtons W Sauce
– 1/4 cup Killer Hogs Steak Rub
– 1 stick butter
– 2 Tablespoons minced shallot
– 4-5 cloves garlic
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
Directions:
1. Trim excess fat and sinew off the Tri Tip season on all sides with Prime Beef seasoning,
2. Place the Tri Tip in a gallon size ziplock bag and pour in the W Sauce. Squeeze as much air out of the bag so the Tri Tip is well covered; place the bag in the refrigerator for 2 hours.
3. Remove the Tri Tip from the marinade and pat dry with paper towel. Season on all sides with the Killer Hogs Steak Rub.
4. Prepare a charcoal grill for 2 zone cooking. When the grill is ready, insert a probe thermometer in the thickest part of the Tri Tip and place it on the indirect side of the cooking grate.
5. Cook the Tri Tip until the internal temperature reaches 118°F then remove it from the grill and rest uncovered for 10-15 minutes.
6. While the Tri Tip rests, place a small iron skillet over the direct heat side of the grill. Add 1 stick of butter, shallot, garlic, and herbs. Season the butter mixture with a little steak rub.
7. Once the butter melts continue to cook for just a few minutes to soften the vegetables and herbs. Move the melted steak butter over to the indirect side of the grill,
8. Baste the top of the Tri Tip with the steak butter and place it basted side down over the direct heat side of the grill. Baste again with the butter mixture and sear for about 2 minutes on each side.
9. Once each side is seared, rest the Tri Tip for 5 minutes then slice against the grain for serving.
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39 Comments
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cant go wrong with a tri tip, but please dont bbq inside…certainly not with charcoal briquets.
Luv it bro got 1 n the freezer it's calln my name thank you bro for this knowledge
As good as a tri tip is when marinade it has so much flavor on its own
Tri-tip is a delicious cut with a great beefy flavor. I'd just do Salt and Pepper and possibly some granulated garlic, that's it.
Tri Tip price has gone up here in Texas the past few years bc of its popularity.
W Sauce is a game changer!!
That was absolutely amazing. Excellently Done.
I loved that you cooked a Tri-Tip. California's little contribution to BBQ.
Pro tips haven’t queued over 1k tri tips over 30 years. Don’t get it trimmed, it will come with a fat cap you want to trim down to a quarter inch. All the flavor will be in that fat. I love rare to medium rare steaks but tri-tips are best at medium + anything less can be chewy. All the other steps are spot on.
Please define "up to temp" with your grill cooking temperature.
Did he say what temp the Weber was at? seems top vent was wide open..Bottom??
I think that’s my favourite cut, next to pichani.
Spelling check
Malcolm it is time to shed weight. We love you. Let’s make healthy changes baby!!!
Gorgeous grillin.
Very respectful my man. Im still sold on the rotisserie with a periodic baste. Cant mess it up, even if you have a couple extra brewskis 😂😂 nice vid.
U know ima try it😂😂😂I look forward to this every video🤝🏿
Hey Malcom, how are you, your friends and family? Hoping to see an update soon that you're all alright after Helene!
Malcolm, you are the man!
👍😮
Malcolm is the GOAT
we sous vide our tri tip for 6 hours and finish it off on the grill, super tender.
Dude!, duuude!, this looks so fire!!!!
I always put an aluminum catering tray with a Heineken poured into it under my tri tip while it’s on the indirect side and it takes on a nice hint of the flavor into it. 😋
My favorite channel
Over the 40 years I've been cooking tri-tips in Calif. I've found the best results are to sear first and THEN finish on the indirect side. Try it and I guarantee you'll agree. I pull them at 130 let them rest tented and they are killer. On that grill he is using I will cook 6 at the same time for parties. Costco used to sell them in Prime for $6.99 lb. but those days are kinda over. I've recently relocated to the east coast where this cut still doesn't exist. I now buy them from an on-line farm in the mid-west.
Tri tip can be a tough cut. I always use a Jaccard on all grocery store meats.
At your size, you could/should've lost way more weight. Save your life dude. Your kid and wife would love it in the future. They will miss YOU, not your cooking.
Thank you great vid. I can’t stand restaurants tri tip all medium. It’s needs to be mid rare.
I’ve cooked hundreds of tritips over red oak. Man the favor is out of this world. That tip turns into a $400.00 dinner with the right compliments, salsa, beans, relish tray, baked potato with the works, garlic bread. Taking it all in for a 2 hour sitting.
bro cooking on a grill inside
Was that your first tri-tip???
Are you serious??? You don’t know how to grill tri-tip 🤣🤣🤣 I thought you knew what you were doing?
You don’t see it often ? Where do you live India?
Every American grocery store carries them as a must.
My weekend project!
My mouth is watering, it looks awesome. Great job and appreciate the tips.
Thank you Sir.
Tri tip is huge in SOCAL. Mmm mmm good. Wish we had it here.
Looks delicious. I’m from the Central Valley and Tri Tip is our go to grilling meat.
Smoked Tri tip 👎🏼pre marinated Tri Tip👎🏼 Amazing how many people make horrible Tri tip and sell it at restaurants.
Trip tip ….Garlic Salt Pepper and Pappys the red cap..Charcoal BBQ with brickets on one side …Once bbq coals are flaming sear outside of tri tip till you you see burnt looking fat and edges ,move to side of grill with no charcoal let it cook till 136 ..Pull off at 136 put on plate wrapped in foil for ten minutes then cut
Your welcome
The Tri Tip has become a favorite with my family.
Iam Bangladesh