PERFECT TRI TIP ON THE GRILL (EASY STEAK RECIPE!) | SAM THE COOKING GUY

[@badkornflake]

I believe you are here for me Sam. When I go to sleep at night as I close my eyes I hear this gentle and comforting words.... and we mix.

[@SnowNipz]

I hope this gets a shit ton of likes

[@heesey8544]

...

[@eggranger22]

Did you just write a love story

[@VotteyDaily]

Hello ❤️❤️❤️

[@theartofshwa]

I would have thought it said, "And... we sleep.."

[@eegpas]

Sam, B"H, I am from Venezuela where we call this Punta Trasera, it is one of our national dishes as per grilling goes, we have a couple of modifications to your magnificent recipe that you may consider: 1. we cook it to rare and then slice it an)d throw each slice back on the grill for a few seconds to get the outside grilled/charred for everyone. Those who want it more cooked [ jamais en la vie] can get it to their doneness OK and 2. we never take out the fat for two reasons...a) we first put the piece fat side down so the fat fans the flames and actually helps char the bottom side of the piece greatly and then b) once we flip, the fat oozes down into the meat to give it more flavor and tenderness, as a famous Canadian-San Diego Chef says "fat is flavor" - thanks to you for these great videos, your fan, Lin Giralt

[@brianvasquez4prolife]

Sounds yummy. I'm about to grill some tri tip tomorrow, and I think I will consider your input about leaving the fat with the meat, as this makes a great deal of sense. Thanks for sharing your view from Venezuela. All the best

[@Jay_Ayo]

“I don’t want to think of a mushroom 🍄 having an ass” you guys make my day every time I watch a video. 😂 😂 😂

[@VotteyDaily]

Hello bro ❤️️

[@TheYurisam]

Aaaahahahahaaa!

[@joebalvin4462]

I've been grilling thicker cut steaks using the frequent flip method since the 80's! I always reasoned that it worked on the same principle as a rotisserie! I'm glad to see that there is finally a high caliber chef promoting this method! Grill on Brother!

[@jaywatters2035]

I have to agree. I literally fall asleep to your videos when I’m not trying to cook these absolutely incredible dishes. There’s a reason why you have the things you have and do the things you do. I’ve been watching for over 3 years and I can say without a doubt, you cook everything perfectly and make everything delicious. And I’m all they way over on the east! Love your work! Keep it up!

[@BlueLightningReal]

Me and my dad literally just picked up some tri tip and mushrooms at the store yesterday. Then you post this and we already have every ingredient you used. I think this is a sign.

[@thewarden549]

Definitely a sign!!!

[@madcane19]

Lol, same for me. Sam the psychic

[@jamesboosa123]

Its true love

[@iamdylant]

making them right now

[@samthecookingguy]

It absolutely is 💆🏻‍♂️

[@michaelroman1973]

My whole family loves watching your channel! The best part about your content is how raw and unscripted it is. The cussing, the teasing, the errors, all of that is what makes your content amazing. Please don’t change it! We don’t need any more robots making videos on KZbin, but real personality will stay around for good! Cheers guys!

[@theturtledave]

I got your cookbook for Christmas after sharing the preorder link with my wife earlier this year. It's absolutely fantastic! We do that now...I grill something and we usually make some leftover tacos or something like that for the next couple days. Your cookbook has opened my eyes and provided SO many more possibilities. Thanks! Can't wait to start using some of those recipes. Genius!

[@kelleymcbride4633]

If I didnt already love you and your awesome channel enough already, the recent interview you did regarding the new restaurant shutdowns resonated with many of us working class people in the hospitality industry who have struggled for almost a year. Thank you for speaking up for those with no voice and as always......keep the super duper content coming it brightens my days!

[@chelseabell4701]

I don't comment much due to I watch you on my tv and it doesn't give me that option but I love this episode because I am the perfect example of eating leftovers. I have been dealing with severe dermatitis and I absolutely love to cook but since I've had this I haven't been cooking as much so leftovers are my go to, I cook once and my kids and I eat for about 3 days then I make a new main dish. Thank you for all your videos! Keep them coming!

[@californianbelle9938]

Dear Sam the Cooking Guy, Thank you for your videos. My Autistic son loves them. He had a severe eating disorder that prevented him from eating anything other than baby food for a long time until he was almost seven when he started trying to eat soft crackers. When we started watching your show, he began showing interest in real food because everything looks so good. The ways it's filmed makes him feel part of the cooking process. Now he's willing to try anything I give him and sometimes he helps me in the kitchen, calling himself "David the Cooking Guy". You've been an inspiration to him and to us. Thank you.

[@connietaylor9484]

Making this tonight! Thanks Sam! We have tried almost every recipe you have been posting this year and you haven’t let us down on the deliciousness yet. Yum!

[@serling3520]

Sam is the first person who makes me want to actually eat a mushroom. I've hated them all my life but I'll have what he's having.

[@elizabethbartley3569]

I have ordered knives for 2 family members because my husband and I love them soooo much! They are super sharp and effortless to cut with! I also got to meet you briefly this summer. You are so gracious. Thank you for all you do! You have made me a better cook and enhanced my geeky fandom. Love you, Max and Chance with the dreamy blue eyes!

[@herewegofans]

Top marks on this cut and method of cooking. Simple season, high heat, sear here move there, rest and slice. Live fire show for sure. Best cut for families for sure.

[@billshipley9027]

I'm preparing a Tri Tip tonight in the same fashion you did the one you just cooked. I'm a chef but the way we learn is by watching others and their ideas. This cook you did on this Tri Tip looks absolutely amazing. I have dreamed of this all day.

[@megsims12]

Sam, Max, and Chance are the only reasons I will watch a 20 min video on how to cook steak. My family loves all your videos. Keep up the good content and I hope you all have a wonderful holiday season. #samsgiving2020

[@jgt4862]

Actually, Alton Brown proved scientifically that washing mushrooms is not bad. A quick rinse does not make the 'shrooms soggy. He blinded me with science!

[@msmith53]

Right!!!

[@anthonygallegos5826]

Nice, he blinded me with science.

[@glinx1]

Due to life, It's been a few years since I've been on the grill. I was always told to "flip once", which is what I always did. It was usually hit or miss, most of the time a miss. Either over cooked and dry or undercooked and chewy. I recently moved into my new house, hot weather is back, and I decided to get back on the grill. Watched one of your other videos and you said to keep flipping. That's what I did and the steak come out EXCELLENT! Since then, I'm on the grill 2-3 times a week and following your advice and it comes out prefect everytime. About to try my first tri-tip this coming Independence Day. Thank you so much.

[@slitheringsnake4u]

Thanks again for the recipe. Have used it twice recently and it is fantastic. I wrap in aluminum foil on low for about 1 hour depending on size. A few drinks while grilling helps. Cheers

[@AgentP82]

Great interview defending the restaurants in San Diego, Sam

[@dysmas1]

I agree, saw business owners are hurting, especially restaurant owners. This has to end or the industry or maybe even the General economy perhaps, is going to reach a tipping point beyond which it’ll be near impossible to recover without a major overhaul.

[@Doitrightdawg13]

Absolutely

[@samthecookingguy]

Thanks so much 🙏🏻

[@Chrisshallperish]

I have been planning but have had to wait now forever to come see you and eat. Much love sam just keep holding on

[@mikedruszcz7913]

i love Tri-Tip... i marinate the same except I use Worcestershire sauce instead of soy sauce... much less sodium!! and the flavor is amazing!

[@VotteyDaily]

Hello ❤️️

[@ekraszewski]

If it’s available in your area, try liquid aminos. Tastes like soy sauce with one third the salt.

[@kirkparrish5925]

I tried this one for New Years day dinner. My family says this recipe is a keeper! Love it! Thanks Sam!

[@prestongalindo1499]

So what was the temp of the grill and about how long did you cook it?

[@jimwestland]

By inspiring my 14yo son to cook your chili cheese fries recipe, you have earned my sub. He handled the whole process himself -- inventory recipe items already on hand, add those needed to a shopping list spreadsheet, shopping for needed items (wife was only chauffeur and funds provider), and cook. He was so proud of handling the whole process, and the end result was wonderful (with lots of leftovers, I must say). We've done a lot of family bonding watching your videos during the pandemic. He now calls himself "Betty Flipping Crocker." #samsgiving2020, indeed!

[@InspireAndSimplify]

Sam, you need to get with Sean Evans on “First We Feast” to see if he’ll interview you while eating wings with the hot sauces. We’d all love to see how you react with the hottest sauces!!

[@aaronlewarne5269]

I said that to my gf last night!

[@traviswalker8933]

He'd be like he was after the one chip challenge.

[@sdbassin1143]

🔥🔥👍

[@thehatedone2857]

I second that! Seeing Sam burn his mouth up would be hilarious but I'd also like to hear the questions Sean would ask his? It would definitely make for an interesting watch

[@jimmckenzie960]

This is freaky, I had 2 tri tips delivered today and watched your other tri tip video as soon as I got them and now this, this is why you are me favourite Sam 🙌

[@anidiotsjourney8328]

Sam: "10 cloves of garlic" Me: that's a start....

[@DerekBolli]

Did you notice all the wasted garlic goodness left on the crusher at the end? Sammy's always leaving money on the table :(

[@biggstankk420]

@@DerekBolli he's a real chef bro I guarantee it slaps. Fuck leftovers man im bout that ENTREE

[@DietBajaBlast]

@@biggstankk420 he's not a chef

[@rickscully9533]

Ssssooooo true!!

[@wonkaxmonkey4164]

@@DietBajaBlast he is

[@roostercrow8076]

Doing my first tri tip tonight, after watching several videos on how to grill it (or not how to grill it) I found yours. Thx God and Thx You!

[@sdbassin1143]

Sam is the man! Another awesome cook for the tri-tip. Smoke for a couple hours use mesquite lump coal and mesquite wood. 2 hours 225° Reverse sear 4/5 mins each side super hot. I highly recommend it there’s nothing better than a reverse seared smoked tri-tip🔥🔥

[@banjoeypicks]

Thanks for the mushroom tip!! i have always rinsed mine to get rid of dirt. Not anymore. YOU ARE THE MAN!! Big fan of yours from Alabama!!

[@opheliaronin]

I’m a vegetarian but this is so pure. The mushrooms are heaven.

[@amytg777]

Mr. Max: Those mushrooms are only the heads. Those mushroom caps are standing up straight on their necks

[@evasionstudiosco]

I'd have to say on their chins - as they cut off the necks to make them lay flat.

[@VotteyDaily]

Hello i like ❤️❤️❤️

[@theartofshwa]

MISTER Max..??

[@msmith53]

YEP, mushrooms “stems and caps”...not asses or heads! Lol

[@aaronemery9391]

Sam: "Max, what's your favorite color?" Max: "Bl....." Sam: "You're wrong"

[@halleffect1]

Chance? "Blue" Yeah, sure.

[@AC-rs6tn]

We made this last night with the exception of grill. We only have a pellet smoker.. Smoked at 220 until it hit 130* pulled it wrapped in foil and cranked the grill to 500*. After 10 minutes we Seared each side for 4 minutes then rested for 10. Perfect!

[@bgcreationz]

I tried this recipe with two 2.5lb tri-tips. Came out fabulous. Total cook time though was 35 minutes and I did use some indirect heat after about 20 minutes of searing.

[@dianaortiz784]

I tried this tri tip recipe and it was amazing !! Thank you Sam the cooking guy!🥩👌🏼😇

[@ItsRyanTurley]

Looks 🔥 Sam!!! Try smoking a TriTip low n slow, then hit with reverse sear on cast iron. Top w chimichurri compound butter. Trust!

[@muzaaaaak]

Spoken like a BOSS. must be a CA guy 🤙

[@ItsRyanTurley]

@@muzaaaaak you know this 🙌🏼 cheers 🥃🔥💨

[@theamirzarrin]

I just bought a tri tip last night from Costco. Can't wait to try this recipe out on it. And who doesn't effing love mushrooms??

[@manspeej]

I recommend throwing in a bit of lemon or lime juice

[@rwebb7046]

My wife was watching this over my shoulder without my knowing. It made her hungry for steak while she was eating something else. You’ve made me start adding a little soy sauce to most of my marinades and it makes a difference.

[@tiapeters4570]

Great!! been making those mushrooms for my wife for years now! I just cut up the stems, mix with shallots and all the same seasoning, fry with some panko then "we stuff" and finish in the oven!

[@hrundivbakshi3959]

4:37 "While I'm here I'll just get this guy off"

[@agentred8732]

Hi, Sam! Your cooking has inspired my to prepare so many incredible meals for my friends and family. It also inspired me to build the outdoor kitchen of my dreams. I am holding a spot for one of those beautiful Evo grills. I’m saving my pennies until I can get one. Thanks for the great content, guys!! This home cook really appreciates all of your efforts!

[@jefflenney9460]

Making this with 2 4lb tri-tips tomorrow on the 4th of July, thanks for this! :-)

[@jefflenney9460]

Made the marinade this morning, smells amazing - in 4 hours, we grill!! Happy America Day All! 🧨🎇🎆

[@mattcopeland6305]

I watched 20 vids on grilling tri tip and chose yours. Entertaining and love the marinate, ty

[@scottfischer1337]

Mr. Sam, what temperature do you typically keep your grill when cooking tri-tip with this method? Thank you!

[@toni-anngalasso9619]

The joy it brings me when we say “annnnd we mix” I find myself saying it while I’m cooking too hahaha #SAMSGIVING2020

[@chrisproffitt6698]

After watching this, my salivary glands could put out a house fire.

[@ariliving]

Sam... I got to say the metal spoon against the pan had me cringing the whole time lol still love you 😉

[@alphaenemyplus8376]

I've done pretty much this same marinade overnight (plus worcestershire). Yes you can, absolutely.

[@mrcoates18]

Cooked this for lunch today, couldn’t be happier with the taste. Thank you for sharing with us.

[@claytonsanders1395]

Sam and crew- thank you guys so much for all of the great content, laughs and common sense cooking druing the covidocolypse. Loving your cooking book and I genuinely hope CA gets their heads right for all of the restaurants and people that want to work. Best of luck and Merry Christmas!

[@privat63778]

"I dont want to make the grill a mess with the marinade" *Starts dousing the grill in marinade*

[@carlbailey1301]

He has a grill bitch to clean up for his careless ass

[@privat63778]

@@carlbailey1301Woah there buddy.

[@bas4752]

@@carlbailey1301 pardon me ??

[@carlbailey1301]

@@privat63778 just calls’m like I sees’m

[@jchrist71]

Would love to see some Cana-cooking

[@garywhitney2529]

What temperature was your grill? It seems you turned the steam every few minutes is that correct? I am going to try this tomorrow, thank you for a great video!

[@shaunharney1882]

My wife and I love watching you cook and she was wandering what pan you use to make the mushrooms ?

[@JERRRY26]

You honestly make me so damn hungry everytime I watch one of your videos

[@sgtcmofo]

Can't wait for the "Ow sh*t! That's hot!" shirt!! #samsgiving2020

[@cammcdougall9690]

"While I'm here I'm just going to get this guy off" Max, I'm disappointed you missed that!

[@duranconstruction1086]

Thanks for standing up for the little guy.

[@peppersprayyy]

Tri Tip.. the MOST underrated cut parts of streaks. IMO way better than a Ribeye or New York Strip or filet mignon. I will definitely try this recipe out Sam. Looks amazing!!!

[@SuperMikestreet]

So it’s a mushrooms head.. My argument would be Toad from Mario.

[@wolfingitdown2047]

What I took away from this: I need to cooking more mushroom.

[@josiahgritter1469]

merch idea: make a design of Sam using the whole paper towel roll like he does after most episodes

[@samthecookingguy]

This is coming

[@josiahgritter1469]

@@samthecookingguy that’s what she said 😂

[@ronbrogren5202]

@@samthecookingguy waiting my man LOL

[@mariatorrez9464]

OMG just finished grilling for my family. They just went nuts over the tri tip. It was a big hit. I was scared of grilling tri tip glad I saw your video it gave me the courage to try. Thank you from all my family. 😅 I can grill! 🎉

[@taylordinius5691]

Hey Sam! About three years ago when I first found you I had just bought a house and finally moved out of my parents basement. You have quite literally shaped the way I cook. Both for myself and now my fiancé.......probably why she said yes. While you do teach specific recipes the beauty of your channel is that you teach us how to be creative. To adapt and work with the resources we have. I’m a Athletic Equipment Manager at a Junior College in LA and you were always on in the office. Student workers would come in asking, “what did Sam make today?” Football players would walk by and ask what Sam was making as the staff was huddled around the computer. Just wanted to say Thank you! Amazing work, keep them coming. #samsgiving2020

[@tammy5926]

The mushrooms went in the pan on their backs, and then the round part is their belly!

[@reid2558]

I was expecting him to remove the silverskin...

[@jamesboosa123]

*Foreskin

[@theviewer102]

I was expecting the same. A little bit of fat adds flavor too.

[@Zack-dk3pt]

i see the logic behind removing the fat. anywhere the fat is the marinade isnt. the silverskin, idk, maybe it renders down anyway?

[@PloughmansBackyard]

Sam: "You probably have them at home." Begins doing the marinating recipe starting with with soy sauce... Me: *checks the cupboard* Well I'll just watch instead.

[@robertdean8102]

You have the best channel I fallow a grip of great KZbin channels on cooking your seasoning and ideas turn out the best from your triytip to the salmon with sauce u are making me look better then a master cook seriously thank u

[@mmorgan619]

I’m going to cook this tonight on my charcoal Weber. What grill temp do you recommend? All over open flame? No closing the lid?

[@r34ct4]

There are studies that show that washing mushrooms doesn't increase hydration. So it's fine to wash/rinse. Too lazy to find said study (google it)

[@ausratliff9571]

“Just the Tip” was a friend’s request to his dates for dessert....

[@deviantdiva702]

Mushrooms are "bottom down." lol Edit - I could eat 3 panfuls of those mushrooms!

[@johnkeenoy8020]

I know you weren't pimping your cookbook, but I made steak the other night and made an extra one. Last night we pulled it out of the fridge and made the flatbread pizza (pg 82) and it was awesome. That onion mixture is what made the dish. Thanks again boys!

[@mike3333x]

5:42 another reason I enjoy Sam's cooking. These funny little accidents

[@Narut0luva12]

i saw silver skin on the meat still.

[@NoBody-dp8bd]

I caught that too.

[@John-mu2js]

He flipped the meat too early too.

[@christopherbrase5307]

Grilled onions would make that perfect

[@glennpurvis3495]

Redwine. Garlic. Thyme. Rosemary. And i would've stuffed the peppers with maybe cream cheese feta and spinach.....duuude..lol

[@tedschmitt178]

Uh, that “dirt” on mushrooms is actually cow manure. Yes, they are grown in it.

[@vh3531]

A quick rinse won't hurt anything. But it will remove the manure.

[@r34ct4]

@@vh3531 Mush Brush is a myth

[@harrisonbraun4499]

Yeah, I'm not even a mushroom person myself, but they do need a quick rinse

[@TheJoshuaborden]

I agree. No need to rinse.

[@liondirk]

There were 2 mushroom farms nearby a few years ago and they used straw compost for mushroom growing beds. It was easy to tell when they turned the compost piles as the smell miles away was still potent.

[@mattackerman9340]

Made this at least 3 times. Best ever!!❤

[@mcmc7746]

I love when the sauce hit the zipper part of the bag....I can relate, and you handled it like a pro!

[@beektormaing]

Those mushrooms are laying on their stomachs. Case closed

[@HOBrian2003]

Sam, I feel for you and your employees! I can’t believe California is killing small business like this.

[@GDxGeneralKael]

Mushrooms are grown in compost, I'm pretty sure they're all ass.

[@l.m.mccormick1470]

Comment of the day ❤

[@baconondeck2384]

Steak and mushrooms is one of my go to dishes

[@mattivary6736]

Made it Sunday night. Excellent

[@AGPullen]

Trims the fat, leaves the silverskin...

[@inaraali7752]

Damn it I wanted to be the first like on this video :(

[@kam7203]

loser. ily doe ;)

[@Tempo1337]

"We don't want to burn them" You literally cannot burn mushrooms lol they physically can't burn

[@kevinponce8525]

You can do it if you try really hard and forget about them

[@manspeej]

@@kevinponce8525 yea but you need to put them over a huge open flame for 108 hours

[@kevinponce8525]

@@manspeej so yeah, what I said, effort and time

[@skyeangelofdeath7363]

I don't know how that myth has become so widespread. You most certainly can burn mushrooms.

[@mrnavarro6545]

I've smoked mushrooms

[@surfmotor]

I don't have Cable so I have always watch these on KZbin. But recently i was in a hotel and saw you had a TV show. It was like marthon cus your show was the only thing playing. Don't know the network. But it was kinda weird. Your KZbin videos are much better and more amusing than the tv show. I hope you don't stop the KZbin videos and keep them going.

[@nkollias1]

Made this steak tonight after watching this and your marinade is legit! It paired nicely with rice and broccolini!

[@davethehammer]

He didn't remove the silver skin! Everything Sam has taught us is a LIE!!! #samsgiving2020

[@manspeej]

Yea he removed the fat but not the silver skin, either remove both or keep both

[@titansbricksproductions]

San is the best channel on KZbin, it’s not even close

[@jaxx-_-123]

Rock salt, fresh ground black pepper, and smoked paprika on a scorching hot grill. My favorite way to cook a tri-tip. Delicious.

[@jeffreypinder9398]

Yep, def going to make this on a charcoal grill. Well done, Sam.

[@darlaschwartz1211]

I believe i was drooling a bit for this video...YUM

[@igorkot5895]

As always ... OUTSTANDING!!!

[@PresidentGas1]

As someone who has (in California) been grilling tri-tips for 40 years .... AND been using Soy Sauce as the main marinade for all those years ........ I can tell you ... DO NOT marinate overnight. It's simply too much and the Soy ends up overpowering the flavor of the meat. 4-5 hours as Sam suggested is PERFECT.

[@1ronhall]

I feel fortunate ...... I got to watch and listen to Sam and Max on two Tri-tip videos back-to-back on my cold-ass Maryland Sunday! Life is good, but fridged cold!!

[@lonniet.2816]

A thing of beauty. I LOVE TRI TIP AND SHROOMS TOO!

[@shanestrevel2104]

Just keep on cooking Sam! You guys make my day! Thank Y’all from Alabama….and…….. We Mix!