Easy Tri Tip Made In The Oven

[@luismurillo908]

How long did it take to reach the first 110F?

[@NoahMG66]

Anyone discoverer him through the jerky videos but has watched him ever since? His videos are so relaxing

[@CookingWithRy]

Thank you. I appreciate that :)

[@jvf7762]

I joined up after spending time trying to find good videos on getting good results with the weber kettle.

[@batforjustice]

I did when researching the OK Joe Highland that I won't part with now.

[@theresadorsey6956]

I followed this recipe and it was fantastic!

[@its_ibarra]

Underrated channel - great quality video, straightforward, and informative. thanks for sharing!

[@tri-tipjunkie]

Glad to see that tri tip went to a good home and it looks so delicious too.

[@1Travis]

I work as a meat cutter and can say the tri tips come to us from the factory sometimes mangled. the processing factories were hit hard during the pandemic and had to train alot of people into new jobs. I've seen plenty of hacked up tritip

[@anthonydeleon759]

Just did it, and it came out juicy. Thank you for the video

[@jessicadoner8407]

29 seconds into this video and I subscribed. Ry your content is solid and high quality, thank you :)

[@DJisHere8283]

Hafa Adai from San Jose California! Love the videos and content!

[@CookingWithRy]

Thank you!

[@natalievelasco2120]

Thanks for the help! Also love the Guam seal magnet! I'm Chamoru and was so excited 😊 to see it on your icebox!

[@Carolinar74]

Wow! good informational video. Going by your advice and making the first tri-tip today. Thank you!!! 😀

[@Carolinar74]

Thank you for the tri-tip oven recipe!! We followed exactly and it was excellent and very tasty. It was the first time cooking tri-tip always thought it would be difficult to cook but you explained it well. Thanks again!

[@ramonluvspattigarciaalways]

Is that a Guam magnet on your fridge? Great video

[@renereyes3229]

Easy and relaxing instruction, making rib eye tonight! Great Video simple to make the tri tip!

[@dwaynewladyka577]

1000 degrees below zero. That describes much of Canada right now. That tri tip turned out pretty good. Cheers, Ry! ✌️

[@loeaglelo]

The Babish Tiny Whisk reference instantly put a smile on my face.

[@NineInchFailz]

I love my Babish tiny whisks

[@SmokinJoesPitBBQ]

I say boy, you ain't a chicken, you're a chicken hawk! 🤣 Not sure if that was a tri tip but boy did it look delicious! Nice job RY!👍

[@CookingWithRy]

LOL. Thanks, buddy :)

[@linndellscarbrough1126]

Best oven recipe for me. Easy peasy. Thank you!

[@Minkamurink]

Thank you I needed this

[@sarahmaxey9962]

Thank you, it was easy and turned out great!!

[@CookingWithRy]

Awesome 👍

[@pinoy413]

I use the same rub. It sounds weird but next time try to crush up a beef bouillon cube or 2 and use that in the rub too! It's amazing. Even more beef flavor. Worth a shot

[@SmokedReb]

Great approach, cheers!

[@share729]

This was an amazing dinner. Thank you!

[@billyrayvalentine5220]

Nice change up on the tri tip, and the music! We were doing the Bossa Nova for most of the video! Lol Thanks!🤙😃

[@CookingWithRy]

Love the Bossa :)

[@gregoryswanepoel6328]

How long in the oven?

[@ronhernandez6574]

115 in the oven??

[@scottym3]

looks good. going to try mine tomorrow night. Thanks Ry.

[@annalicialara5504]

How hot is the oven more or less? 350? 400?

[@jxpoon]

Thanks for your class. Then I cook my tri-tip now.

[@PolarBear_Gaming_More]

MINE TURNED OUT WELL THX

[@jaybooth4815]

Nice cook Ry on that bi tip, as the tri part was cut off. I’m surprised you didn’t sear it in cast iron! Still looks juicy!

[@CookingWithRy]

Cast Iron inside is very smoky and the vent hood sound messes with the audio, but I'd much rather use the Cast Iron :)

[@bobbicatton]

Whatever cut that was, it turned out great😁

[@bstring3967]

I did some research on kosher salt(since I’m not a chef and have no idea where it’s from or why people use it) and mostly from the Morton website info they essentially mainly sell rock salt and they have a couple solar salt facilities too which is sea salt I believe......either way they extract salt from many many many places in America and have facilities all over. 😏. Now it’s time to cook my 3 pound tri tip 🙂

[@lesterbaker-sb3yc]

How many minutes per pound. I see pre heat oven at 300 do we cook at 300 degrees at how many minutes per pound. Thank you very much.

[@lesterbaker-sb3yc]

Oh, I've seen other comments. Thanks, I'm preheating 300 degrees, then check temp. I could only find 1.5 lbs, I have 2 tri tip roasts. I had always been told low & slow was the trick with tri tips. Thanks for your wonderful video. I included olive oil with rub and let it sit overnight in the fridge. I'm going for it. Sear in cast iron pan & then in a 300-degree oven until 130 internal temp. I'm definitely subscribed now. 😊❤

[@Issab777]

@@lesterbaker-sb3yc How many time please?!

[@Native_love]

What temperature is the oven???

[@noahzimmerman5882]

Can Get a good seer from a torch? Like not a huge one just a normal cooking one?

[@CookingWithRy]

If it has a wide enough flame it can work.

[@noahzimmerman5882]

@@CookingWithRy thank you!

[@debralopeznacario6175]

I need to know the temperature in the oven of what to put it in

[@olopatadine1052]

So how long it take to hit the right temp in the oven

[@CookingWithRy]

I go by internal temp since every oven is different and times can vary a great deal.

[@olopatadine1052]

@@CookingWithRy Thanks so much for taking the time to respond. Good point. I need to buy one of those wireless thermometers. Awesome video!!!!!! I followed everything you did. Made beef stroganoff for the first time also; amazing!!!!!

[@BOOK4WORM]

Thanks Ry you made me change the routine turkey dinner this thanksgiving 2021 the way you presented it is very easy to follow and when it is cook is delicious , I do not have to go to Buckhorn to buy one for the Holliday and I learn to cook it from you thanks again.

[@crystalsheets3547]

Is there a benefit to searing after indirect heat rather than before? I was always taught to sear first to cauterize for the lack of a better term and trap the juices inside.

[@CookingWithRy]

I've never found that it's any juicier when searing first compared to reverse searing, but that's just my experience :)

[@crystalsheets3547]

@@CookingWithRy Thanks for replying. After watching your video I posted on FB asking my chef friends which method is better and it seems the reverse sear is gaining in popularity.

[@johngalt97]

Searing was tested, and doesn't trap juices. Any exterior Mallaird browning does, however, rely on a certain amount of 'dryness' to occur, so a brief rest after cooking to allow juices to start retracting back into the meat is helpful. [EDIT] Or, as he did in this video, do the sear before the cook is completely done.

[@_mavilz49]

Whats the oven temperature ?

[@oscarzarate9622]

Can I still lay in on there with out a wire rack??

[@peterwilliams8596]

Great video, I need to not watch your videos when I’m hungry😂

[@godu1111]

I stopped the video to write you this comment. THANK YOU FOR THE TEMPERATURES IN CELSIUS

[@jjapa1188]

What’s the temp of the oven?

[@CookingWithRy]

It shows in the video when it goes in the oven that it’s preheated to 300 F.

[@jjapa1188]

@@CookingWithRy thanks

[@mistergrendel32]

I just acquired a Tri Tip of 3.60 lbs. What would you say is the minutes/pound @ 300 before checking the internal temperature? 🤔😜

[@CookingWithRy]

At that temp I’d start checking at 25 minutes.

[@mistergrendel32]

@@CookingWithRy 10-4 Ry 😜

[@nrobo7692]

It would be nice to know how long it was in the oven for viewers without a temp probe

[@CookingWithRy]

I don’t do it by time since every oven is different. Temp is the only way to hit the correct doneness.

[@mph2155]

Noticed ur magnet… Hafa Adai!

[@dinosaur505]

You completely rescued that Franken-cut. Did you get a better deal or pure rescue? After that vid...makes me question how I evaluate which to buy. I need to consider that I may have become a cut-purist/marbling snob. Ugh...

[@TiredOfApathy]

Dry rub is ok BUT a Basque Marinade is AWESOME!!! Marinade for about 24-48hrs. Basque marinade has like Burgundy wine, red wine vinegar, garlic, lemon pepper etc. It is fantastic for Tri Tip.

[@mimi-ur8pc]

They cut off the best part!

[@Annoyin1321artist]

What was your total cook time?

[@CookingWithRy]

I don’t go by time. For this, internal temperature is the determining factor.

[@Annoyin1321artist]

@@CookingWithRy thank you!

[@michealellenburg2701]

Should do that again but baste it with butter, herbs and garlic like see people do to rib eyes or tbones

[@Klink52]

Why not use the oven broiler to sear?

[@CookingWithRy]

That heats the oven up above where I'd want t to be to put the tri tip back in to finish.

[@46EE]

that's a great rescue. Otherwise, it'll just be thrown into some stew. :D

[@avedolla]

What's the oven temp?

[@CookingWithRy]

It says right here: kzbin.info/www/bejne/poC8gn6ZirCNb6M

[@xspx341]

subscribed !

[@withlittleman]

Tri= 3 people in my house Makes good kabobs or fajitas.i cut meat for about 8 years and never knew why people wanted the whole thing. I always would cut them into strip steaks.

[@Buford_T_Justice1]

Way to save that Quasimodo Tri Tip man!!

[@budwoodman1716]

"SANCTUARY !!!!!"

[@BeardTalkwithKyleJoe]

When you said tri tip is as common as chicken it hurt. Here in Cleveland it doesn’t exist! Out of coincidence I am smoking my first one this weekend but it’s being shipped from Kansas City Lol.

[@withlittleman]

If you have top sirloin in your area, they have these. Its a cap that is attached to the sirloin. Some people will trim the fat and slice it as a part of the sirloin. It makes for a huge steak. Ask your butcher .

[@flystol]

Same lol here in Mississippi I’ve never seen one think I may order one to 👍

[@debbieb4668]

They have tri-tip at the West Side Market in Cleveland

[@TheAvenstar]

Did he ever mention the oven temperature?

[@CookingWithRy]

I showed on the screen it was pre heated to 300 F 😊

[@TheAvenstar]

@@CookingWithRy -- Two and a half hours at 300 degrees ??? I only had the oven at 375 for 35 minutes to compeletely

[@TheAvenstar]

@@CookingWithRy -- what I was trying to say is, that 300 degrees at 2 and 1/2 hours sounds way too long.

[@CookingWithRy]

@@TheAvenstar I don't think I said it was 2 1/2 hours. That would seem way too long.

[@brianveestrom6784]

A thousand degrees below zero. It's not a contest, but Kelvin says he BBQ's in colder temps. (funny response to your last video where you mention that it was cold lately)

[@reptsta]

All I’m looking for is how long and the temp on oven

[@CookingWithRy]

The temp of the oven is in the video. It’s cooked to an internal temp, not for time. Every oven is different.

[@reptsta]

@@CookingWithRy thank you sir,I usually BBQ it it got really windy and I just started had to put it in oven trying to rush through the video. It got done ✌🏽good chit Sir

[@FrankP846]

Getting ready to do my first Tri Tip on my pellet smoker today. But weather may not cooperate with possibly rain heading my way. So I was looking how to do it in the oven. Going to follow your method. But then I thought….what if, when it reached 110 degrees, I put it under the broiler for a minute or two? Has anyone else tried it that way?

[@CookingWithRy]

That's an interesting idea :)

[@FrankP846]

@@CookingWithRy The rain held off here in New Jersey, so I was able to use your method on the pellet smoker. First time for my wife to have Tri Tip. Except for temp of 130 being a little too rare for her, she really enjoyed it. Will do 135 next time. Great video!

[@charlieaguirre4309]

How long in oven

[@mattierogers6447]

I bought that from aldi 2.5lbs marinated, cut in half, they said it was tri tip!!!

[@theadventurebros4686]

hafa adai!

[@paulfitter1688]

The shout out to Babbish!!

[@johnbryan2414]

Personally i only use salt, and maybe a little pepper. Thats due to my love for the taste of the meat. I love meat, not spices

[@tammy5666]

Tri tip used to have a rude nick name denoting the large round shape. The stuff I have seen lately looks more like chuck

[@MrBullet888]

Cast iron or carbon steel would have probably been a better searing method. Teflon is suspect in the oven depending on temperature.

[@CookingWithRy]

The teflon didn't go in the oven. Didn't want to generate a lot of smoke with cast iron inside since then I'd have to turn the vent hood on and that messes the sound up while filming :)

[@embear71002]

😊

[@goingfurther8092]

Wishing someone would show how to cook without any gadgets needed

[@mikeb.6735]

You showed how to make the mixture. But you didn't show how you do the "rub" part. I assume you just pat it in after putting all of it on the roast?

[@mikemalone2834]

I sear mine first and cook at 125 At 250

[@brandensoutdoorb-channel8084]

The butcher butchered the tri-tip lol

[@grlmgor]

Maybe the butcher wanted to try just the tip of the tri tip?

[@NoOne-fe3gc]

Hmmm bbq *sad canadian winter noises*

[@kennethmays8059]

It's a bi-tip

[@evegusman7626]

Better bullet points. Could not follow the video.

[@83brade]

Looks a bit over cooked for my taste.

[@becci1229]

How many times does he have to birch about the 3rd side cut off? Once is enough! OMG annoying!

[@CookingWithRy]

LOL. Okay. But that 3rd side, man. I can't believe it was cut off. Like, can you believe that? It was GONE! How am I supposed to deal with that. It's sooooooooooooooooooooo annoying!!!!!!!

[@unklbuk1]

Why not leave it in the oven till it reaches the temperature, then sear it? That's what I always do and it comes out great, just saying.

[@lesterbaker-sb3yc]

😊