Sirloin Tips with Mark Rippetoe | Texas Cafe Classics
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Mark Rippetoe makes the classic sirloin tips recipe from The Floral Heights Cafe in Wichita Falls.
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Born in the northern parts of sweden, I never knew I could feel so strongly about Floral Hights Café and it's traditions. I love this series.
Born in the southern parts of Sweden, and couldn't agree more.
Born in the southern part of the northern part of Sweden 😁. This is exactly the way I make Biff Stroganoff, but I dont use a pressure cooker, I like my kitchen bomb free.
Having been to Sweden but never to North Texas and living in Central Florida, I agree.
ah yes. Much like my fake memories of 1980’s Japan, my fake memories of Floral Hights Café really gets me reminiscing about the good old days.
@@deebop3539 I do remember the ambiance. And the genuine cousine that was served the the Floral Heights Café. I miss it so much. Joking aside, I'd pay a thousand dollars for a dining experience at the Café roughly 40 years ago just to compare notes wth Rip.
I live in Russia and love this dish since childhood. It was unexpected and nice to know sirloin is popular in Texas.
I love this series. It seems like an extension of the whole SS ethos. Simple things done properly.
Or is SS an extension of the FH ethos?
“Simple things done properly.”
Well said.
You need to make some "Floral Heights Cafe" T shirts.
That looks delicious.
I never ate rice till I was a teenager. I grew up in Houston and we ate everything with potatoes (puhtatuhs). I would ask about rice and my dad would say, "you can go to Louisiana if you want rice. They eat rice there."
That statement is an accurate measure of 1) how much input I had as to what we ate, and, 2) the degree to which my dad embraced diversity.😂
Do potatoes grow well in Texas, I imagined that it would be too hot and dry there ?
@@BaronVonGreenback1882 I only ever remember eating russets unless it was Thanksgiving or Christmas when we'd have yams.
I don't think that potatoes are grown in Texas, at least commercially. Texas, isn't dry until you are very far inland, like in west Texas. It is probably too hot for them. Possibly the wrong soil, too. The parts that might be wet enough to grow potatoes have a decent layer of topsoil but then it's just gumbo clay.
@@BaronVonGreenback1882 it's too hot and humid and thus buggy. You can grow em but the bugs and rot will get most of em. Sweet potatoes are what we grow south of the Mason-Dixon
There’s “French” in Lousianah or so I’ve heard.
I just happened by because I felt like making sirloin tips. Anyone that takes the lid off the pepper shaker before using it, is my kind of guy. I don't even know why they come with holes at all. Thanks Rip, making these tomorrow.
Your Daddy would be proud of you for sharing this with the world! Well Done!
Rip transforms lives in the most fundamental manners, from the seminars, to the podcast, to the kitchen, and all the history in between. Thanks you!
Honestly, I'm liking these cooking videos more than the strength content now.
So far I've made every one of these except for the fried okra, and they've all been excellent. I will certainly make the sirloin tips next. This series has kinda opened my eyes to how useful beef tallow can be in cooking. I never used to use it. Also it's shown me that just basic salt and pepper can go a long way. I use an Instant Pot instead of the more traditional pressure cooker in this video but it's easy to adapt to that based on the info you give. Thanks Rip!
Thanks Rip! first time I’ve ever heard you get emotional, I heard a little crack in your voice when talking about your father‘s kitchen knife”I think it’s cool”. This is my first Texas Café classic but I think it be cool to hear some stories about the café 👍
Yeah his dad’s knife. That is cool.
This is why I love my Instant Pot. I can load it up with whole potatoes and meat on top of them, set it for 25-30 mins and come out with not a dinner, not a meal, but an experience.
I have just made this tonight, it was delicious, much appreciated by the entire family. I did the chilli last week it was great as well. Looking forward to the rest of the series.
Made these last week for my lunches, they were phenomenal! So easy to make and went really well with mashed potatoes! Definitely recommend giving these a try.
Another excellent cooking video. Thank you!
I love how Rip is playing restaurant trying to have his tips ready for the lunch crowd.
Love when I see a new texas cafe classics video notification
This series is so good, I've made each one of these recipes and this so far has been my favorite. Thank you, I look forward to each your shows.
my favorite cooking channel
Really like the cooking videos you have done. The fact that they are recipes from your fathers cafe makes it even better. These sirloin tips looks delicious.
As a child in the early 80s my dad took me to some chain steak house in town on the weekends. I always got tips with mushroom gravy. So good.
SS Café Classics is the first cooking show that has commentary that is actually interesting.
It's nice to see how calm Rip is when food is nearby.
Using that same knife is cool.
When can I see a tofu/spaghetti squash recipe? I'm late for my yoga class.
@Rubi GOSAD - "Gallon Of Soy A Day"
@@PearsAreOkay lol
@@PearsAreOkay GOSAD if you want to build massive man boobs!
@@PearsAreOkay GOSAD made me laugh my ass off holy Fuxk that one was a good joke
Made these this Sunday evening and used a simple table red wine blend to deglaze as Ripp and most cooks would suggest.
Used an expensive cut of beef to see how well it works. Happy to report it’s mighty tasty with good quality tallow and bullion.
* tip* If you use about three pounds of beef you’re pretty much good to go for your weeks worth of meal preps. Just need to add a starch and grilled veggies.
Your cooked shoe remark earned you a subscription
All your videos are great, but the Texas Cafe Classics are up there with the best.
I just love this anti-vegan recipes!
and hindus haha
anti-"vejjun"
It's not particularly antivegan. It's just not vegan. You're reverse triggered.
@@Tanirhum that has me thinking now, what would be anti-vegan?
I’m 2 seconds in and just looking at this dude I know he gonna throw down 😭 look at that kitchen😍
I love Rip’s dogmatic principles of cooking.
Over here in SC we had places with sirloin tips on the recipe when I was a kid. No gravy though, just fried hunks of steak and the 'tips' part was that it came with a toothpick thing with some type of advice written on it, like a bovine fortune cookie, usually served with a baked potato.
Vejjins. I love this guy.
I made this last night using brisket and red wine, served over white rice with a side of broccoli, fantastic.
This channel has everything and I love it.
Looks delicious!
Right on!!
Fun fact: the pink in the sea salt comes from the small shrimp and similar life in the water while the salt matures. The salt rises to the top, is cropped out and allowed to dry. By now the salt is white again but to differentiate it, some of the shrimp “stock” and coloring is added to add the pink hue.
Really loving this series. Keep up the great work!
Mark is the picture of health, I'm going to instantly follow his dietary advice.
Lol
Mark Rippetoe looked really happy mashing those potatoes.
Nice! I’m excited for the upcoming beef ribs video.
i cant tell the difference between Rip and the steak, theyre about equally pink
Eh heh heh heh, golllly, yer purdy clever, ain’tcha, boy? 🙄
I'm so glad a bought some steak at the store this morning. I will cook this tonight for tea. Luckily my Mrs is a veggie, so it'll all be for me. 😁. Shall I video it, it'll be from the south coast of the UK
I had to go to the UK to learn that "tea" often referred to meal time.
@@SherryBaby60 and dinner is lunch
Where I live the beef knuckle is almost always called sirloin tip. It's actually a cut from the beef round, I think that might where it got its name from.
Great series Rip!
These skinny fools running NLP talking about "I'm 6' and 165lbs and dont know how to gain weight...." May I present the solution: Texas Cafe Classics.
"I had a grapefruit and a protein shake for breakfast"
@@C0untersignal and a boiler egg bro that's another 80 calories
@@tjtarrant52 do eggs taste better when they're cooked in a boiler?
I can’t wait for Rip to make starting strength food programming meals. All the meals with macros laid out
Keep these videos coming
We actually have some similar recipes in the UK. We braise steak in ale or stout. It’s awesome
Can we see some breakfast stuff? Love these videos
Been waiting for this one. Haha
Beef Buillion is a pro move
No vitamins were harmed in the making of this video.
JK, love the video. Made the chilli last Frydee, might give this a whirl tomorrow!
of course there's a walnut shotgun hanging next to the clock by his backdoor
Literally class. Rips kitchen is the bollocks
Looks good.
Using the same knife is cool Rip👍😎
RIP only picks up beef from bull who did a lot of squats by hip drives
On the subject of Rippetoe Snr's knife - any British viewers might have thought of Trigger's brush from Only Fools and Horses. 'This is my old Dad's brush. It's had four new heads and three new handles.' Anyway, good viewing. Proper cooking.
Nice, the Knife of Theseus.
Homer Laughlin platter nice touch.
even rips kitchen looks like a gym
I'm not at all surprised Rip knows what horse meat looks like.
Hey Rip, how come we don't just simmer it down the way you would short rib or a roast? Is the purpose of the pressure cooker simply for speed?
Any pictures of the Cafe?
I'm cooking shrimp as I watch this. Maybe we could get some recipes for crustaceans? Some crawfish? Maybe crab? 👀
Starting Supperhhh
Now I need a pressure cooker
I want to be like Rip when I'm older...
I see a nice espresso machine and grinder setup behind ya=)
These look delicious I would love if rippetoe would give me some of his tip
is there a written instruction
That checkered rag on the table has about all the hues in Rip's skin.
Hey Rip ! Love the videos ! Do you have any cafe recipes with chicken ?
well i gotta get me a pressure cooker...
I'm guessing rip meant he was going to put sour cream/heavy whipping cream in the potatoes instead of whipped cream?
"We don't do things like the French here in north Texas."
I'm making this for dinner tonight.
If you don't mind my asking, where you intend Marines?
Don't know if I missed this in an earlier episode, but what happened to the Floral Heights Cafe? Did they sell it off? Did it shut down?
Like Mr. Rogers but for adults!
I think Rip likes his space. His theme song would be,
Don't you be my neighbor 🎶
Looks pretty damn good. He cooked the hell out of that beef though, I think I would do the meat and sauce separately so I could stop the meat at just the right temp.
tough meat like that has to come up to about 185 to break down the connective tissue to make it tender. A homo-sapien cannot CHEW brisket prepared medium-rare.
@@StevenHeins Ah I see. Well I learned, thanks.
“Purple onion isn’t an onion” M.R. 😆
The sirloin tip actually comes from the round, so there's the answer I guess. Why it's called sirloin I have no idea.
10:52 hahaha
Looks good, you remind me of my old man lol Not throwing some carrots and onions in that dish too?
I'm trying to find those beef suet flakes/pellets on Amazon but no luck. Anyone know the best search term?
atora
You get beef fat from cutting it off of beef.
Ask at the butcher counter in your grocery store.
Do a cornbread recipe.
I cook my beef in ghee as well as beef fat. Ghee has nice taste boy!=)
Could you use gluten free flour in this recipe? My girlfriend is celiac so I don’t want to kill her with Texas cafe classics. Also how long would you boil the meat without a pressure cooker?
Would mushrooms and onions mess it up and be too fancy? Looks great though 👍🏻
I could eat that all myself, so I bet anyone who’s hungry has to wrestle you for a bite
If he is suggesting deglazing with red wine I don't think he would think mushrooms and onions are too fancy. Every time I make beef tips I use mushrooms and onions and it is always great.
YNDTP.
@@CloudzPosts always question authority
Where is Bre?
Rip is more pink than the Himalayan pink salt.
It used to be called a ruddy complexion before all the haters.
❤❤❤
15:31
Is sirloin tip the same as what people call tri-tip?
Sirloin tip ROAST is a different part of the sirloin than the tri-tip. I believe sirloin tip*S* is traditionally made from cubed tip roast but obviously not in this case.
Looks great, just needs some sautéed mushrooms .
good to see Rip added some beef to that salt stew
But Rip flour and potatoes aren't Paleo, Keto, etc, etc...
I don’t think Rip goes to a lot of restaurants. Sirloin tips are standard diner fare, hell, the sell them at IHOP.
Can you do frozen lobster next?
Sirloin tips