Thank you for helping us people that don’t know how to cut the tri-tip, with the rub recipes and also with the cooking of the tri-tip. I don’t know how to cut it well and I will watch your video before and during while I’m trying to slice the tri-tip. thank you so much, from people that just don’t know how to cut meat better, for those that want to find a new recipe using the Insta pot, or the meat rubs. I thank you very much ❤️😋😁
I’m from South Carolina, and I can find Tri tip steaks quite often at one of my local grocery stores, but not the Tri tip roast. I love cooking them in the instant pot. I cook them the same way you’re doing the roast, but only for 12 minutes for the steaks for well done. Thanks for sharing your recipe.
Thank you! I thought I was a decent cook, yet meat prep has always eluded me. This video was neither too quick nor too slow. I appreciate that I was able to follow along and do each step with you. I like the different camera angles and demonstration of cutting the meat. I’m not afraid of my instapot anymore! 😅
I haven’t made the 16:0416:04 Tri-Tip yet but thank you so much for showing us how to slice the Tri-Tip once it’s cooked!!! I never know what Against the grain is. I usually end up cutting it like “across the fibers-cutting the fibers of meat in 1/2 . Not like a yield signal would be driving I hope I get the Tri-Tip turned the right way when I’m supposed to cut it in 1/2 so I don’t mess that up too. I will watch the video before and while I’m attempting to slice the meat. Again thanks so much. For trying to help people out that just don’t know any better, or are looking for another recipe on how to cook their whatever.❤😊
This was super easy & delicious! My tri-tip was cooking within 10 mins of watching this video. It made the entire house smell good. I cooked for 20mins - it was mostly medium well. Next time, I cook it even less for some more pink inside.
Tried this recipe last night. Delicious! Thank you for walking me through the process and especially on how to cut it. The meat was so tender and my picky boyfriend loved it.
On the BBQ, don’t cook it over direct heat. Always have the fat side up. Don’t turn the meat but make sure the larger side is closer to the heat. I use a covered grill. on a gas grill, heat one side & put the meat on the opposite side. On a charcoal grill, pile briquettes on one side and meat on the other. 45 minutes to an hour on the grill until edges are crispy and then let it rest on the counter for about 15 minutes before cutting it. Cut against the grain. If you cut the roast before it rests, the juices will escape and leave you with a drier, tougher meat. Direct heat also makes it tougher.
I appreciate you breaking your process down into trim or no trim ...your tips for thought ful utensil use! It helps people who may have room for improvement in their organized and very efficient 🫣 process😉😅
I'm making this right now , thank you for the recipe! its looks easy enough, hopefully I didn't mess up by using chicken broth since that's all I had... -_- ill be back to update u lol
@@angelabilyeu2927 I have never had a burn warning and I never use the trivet and you won't sing the correct amount of liquid and I have been using an Instant pot for 7 yrs
Sorry, but 145 is totally not necessary for “food safety” for a whole muscle cut (vs ground). That’s utterly false. That *will* get you medium well meat- which many people don’t care for. So please don’t misinform your viewers. 125 is standard for rare for example.
Thank you for helping us people that don’t know how to cut the tri-tip, with the rub recipes and also with the cooking of the tri-tip. I don’t know how to cut it well and I will watch your video before and during while I’m trying to slice the tri-tip.
thank you so much, from people that just don’t know how to cut meat better, for those that want to find a new recipe using the Insta pot, or the meat rubs.
I thank you very much ❤️😋😁
I’m from South Carolina, and I can find Tri tip steaks quite often at one of my local grocery stores, but not the Tri tip roast. I love cooking them in the instant pot. I cook them the same way you’re doing the roast, but only for 12 minutes for the steaks for well done. Thanks for sharing your recipe.
Thank you! I thought I was a decent cook, yet meat prep has always eluded me. This video was neither too quick nor too slow. I appreciate that I was able to follow along and do each step with you. I like the different camera angles and demonstration of cutting the meat. I’m not afraid of my instapot anymore! 😅
Yum! I just found you through Google, and tonight we feast!
We never have a cold weather day here, but I'm going to try this recipe anyway. It looks really good, and the instant pot makes it so simple.
I haven’t made the 16:04 16:04 Tri-Tip yet but thank you so much for showing us how to slice the Tri-Tip once it’s cooked!!!
I never know what Against the grain is.
I usually end up cutting it like “across the fibers-cutting the fibers of meat in 1/2 .
Not like a yield signal would be driving
I hope I get the Tri-Tip turned the right way when I’m supposed to cut it in 1/2 so I don’t mess that up too.
I will watch the video before and while I’m attempting to slice the meat.
Again thanks so much.
For trying to help people out that just don’t know any better, or are looking for another recipe on how to cook their whatever.❤😊
Beautiful lady, beautiful recipe! Thank you.
I just purchased an instapot. I can’t wait to make this. Thank you for the recipe
This was super easy & delicious! My tri-tip was cooking within 10 mins of watching this video. It made the entire house smell good. I cooked for 20mins - it was mostly medium well. Next time, I cook it even less for some more pink inside.
Wonderful video. Easy to follow. Nice clear instructions, nice voice. Lighting is good. Also thank you for instructions on how to cut tri tip.
Thank you these were very clear instructions!
thank you im from so. cal and tri tip is huge but this is a super way to cook and your santa maria rub is ⭐
Tried this recipe last night. Delicious! Thank you for walking me through the process and especially on how to cut it. The meat was so tender and my picky boyfriend loved it.
I am so happy you enjoyed and your boyfriend enjoyed the tri-tip!
This video is PERFECT and worked great. Thank you!
Thank you! I am so glad you liked it!
Very well done. I am new to the instant pot so it was very helpful. Thanks
That looks awesome, mine is always so tough on the BBQ and this looks great. Thanks so much for taking the time to post this. Trying it tonight.
On the BBQ, don’t cook it over direct heat. Always have the fat side up. Don’t turn the meat but make sure the larger side is closer to the heat. I use a covered grill. on a gas grill, heat one side & put the meat on the opposite side. On a charcoal grill, pile briquettes on one side and meat on the other. 45 minutes to an hour on the grill until edges are crispy and then let it rest on the counter for about 15 minutes before cutting it. Cut against the grain. If you cut the roast before it rests, the juices will escape and leave you with a drier, tougher meat. Direct heat also makes it tougher.
I appreciate you breaking your process down into trim or no trim ...your tips for thought ful utensil use! It helps people who may have room for improvement in their organized and very efficient 🫣 process😉😅
I love the video! This is the only video I’ve seen that the tri tip has a nice crust ! I’m going to try this receipt tomorrow super excited!
This is my go to for tri tip. Thank u
Excellent, great video
I'm making this right now , thank you for the recipe! its looks easy enough, hopefully I didn't mess up by using chicken broth since that's all I had... -_- ill be back to update u lol
Thank you so much for sharing!!!!!🙏🙏🙏😍
Thanks for the tips! I'm going to try this tonight.
Thank you! This is super helpful!
Great video
Great tip!
Need to know how to do from frozen! Bad planner here!
Great ideas. Saute it nice.
Just did this recipe, it wasn't quite medium, otherwise it was great!
Do I have to use the rack
I think you should otherwise it is sitting on the bottom in the liquid and it changes the texture of the meat.
You get a burn warning when you don't use the rack to cook meat... We learned that the hard way.
@@angelabilyeu2927 I have never had a burn warning and I never use the trivet and you won't sing the correct amount of liquid and I have been using an Instant pot for 7 yrs
awesome video
nice content
It was too well done for at 22 min high pressure instantpot.
I think 12 minutes tops on high pressure is all it really needs.
Was your meat 2-3 pounds? Or was it smaller? Adjust time per weight. She has a huge roast there, prob 3+ pounds.
If you get a higher quality of meat (pastuered), and most importantly you like a more rare flavor and softer texture, more pink is completely safe.
Don't. Remove. The fat.
Goodness me.
How big is your tri-tip (lbs.)?
Sorry, but 145 is totally not necessary for “food safety” for a whole muscle cut (vs ground). That’s utterly false.
That *will* get you medium well meat- which many people don’t care for. So please don’t misinform your viewers.
125 is standard for rare for example.
The fat is the best part 🤤 especially on the grill .. I use it to seat it also..
I did exactly how you did it and it didn't come out tender.
It came out tough
Never EVER EVER remove the fat from your tri-tip!!!
Right?? lol I just thought wow.