Reverse Seared Tri Tip Recipe
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Reverse Seared Tri Ti - Competition Tri Tip Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning bit.ly/TheAPRub
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Thermoworks DOT bit.ly/Thermowo...
- Thermoworks Thermapen bit.ly/H2QTherm...
- GrillGrates - bit.ly/H2Q_Gri...
- GrillGrates Tool - bit.ly/H2Q_Gri...
- BBQ Gloves - bit.ly/H2Q_BBQ...
Kendal Adair stopped by the HowtoBBQRight headquarters this week to show me how he does a reverse seared tri tip competition style.
We both competed against each other earlier this year at a local SCA contest where tri tip was one of the categories. He walked with a top finish in Tri Tip, so needless to say, I was eager to learn his secrets.
For this recipe Kendal starts with a 3lb, Prime Grade Tri Tip from Matador Prime Steak. Starting with a good quality piece of beef puts you on the right foot, but you also have to know how to properly cook it.
After a quick trim to remove any excess fat and silver skin, Kendal hit the tri tip with a good dose of coarse ground Kosher Salt. He uses the salt as a dry brine and only leaves it on the tri tip for 8-10 minutes. The salt is rinsed off and then he tenderizes it using a jaccard.
Next comes the seasonings where he builds the flavor. First a dose of Killer Hogs AP Seasoning for savory salt, pepper, garlic notes; then a spicy BBQ Rub - my Killer Hogs Hot Rub here, followed lastly with coarse ground black pepper for a little more oomph.
The cook was pretty straight forward for a reverse sear. Fire up a smoker to 275⁰, insert a meat probe to monitor temp, and take it off the smoke once it hits 115⁰. We used the Thermoworks DOT to monitor the temps.
Any pit can be used for this cook as long as the temperature stays in the 250-275 range. Kendal used my Traeger for this stage of the cook and while the tri tip was in the smoke he fired up a PK 360 for the sear. And we used a set of GrillGrates on top of the factory grate to get those amazing grill marks.
As soon as the tri tip hit 115⁰ internal, he immediately moved it to the grill grates on the PK and put a hot and fast sear on both sides. The tri tip came off the PK once the internal hit 125⁰ but you can cook it to your desired doneness. To check out final internal temp, we used my trusty Thermoworks Thermapen.
After a short 10 minute rest, Kendal sliced it across the grain and we dove in for the kill bite.
The thing that most impressed me with this cook was the tenderness of the tri tip. The combination of the salt brine and jaccard tenderizing produced a prime rib-like mouth feel. Tri tip tends to be a little tough if it’s not properly prepared but this version melted in your mouth!
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![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
I Like the salt and rinse technique. Not fancy but effective. I Love the Killer hogs AP, HOT, and regular rubs I have them all. That AP goes on everything. Temperatures are very important and it helps when you tell us what they are when you go to the next step. Malcom always comes through with a good cook. As always thanks Malcom and friends!
Glad to see tri-tip getting some love outside of California.
JJimenez been cooking them here in Alabama for some time. Only knock is it’s much cheaper in CA, but we get brisket cheaper here so I think that’s it. I was buying one at the meat counter last month and a guy walks up and says they sell tri? I said yeah, you gotta ask for it. They are available but no one knows and they end up cutting sirloin out of the tri.
Same in the Midwest.
JJimenez Try tip and brisket you can’t beat it👍🏻😎👍🏻
I live in Texas and finally found tri tip
Tri-tip rules
This one I do myself on my Lil' Tex Elite (old school) when they came with stainless door and stack cap, upgraded with a "Savannah Stoker" Controller
, but I cook at 225⁰ and pull it at 110⁰. Give a few minutes sear on each side and pull it between 125⁰ - 130⁰ depending on size, transfer it to a foil pan and cover with foil/dish towel.
Turn the grill down to one burner on low (aprox. 200⁰) and watch the temp on your probe to see how high it goes, every Tri-Tip cooks different. The more fat inside the slower it comes to temp inside. If doesn't reach your preferred finished temp, put it back on the grill (INDIRECT) in the covered pan until the temp gets within 5⁰ or so depending on size and how far away the temp was when it peaked while resting.
So doing this one today on a rainy day in Glasgow , keep it up Malcom 👍🏻
True art, this is what men, women, whoever needs to be watching videos like this! Love this channel, the content, the willingness to learn, man this is what it is all about! God bless you all!
Good show guys my only thoughts are when you slice it the grain of the meat goes in two different directions and you need to pay attention of that always slice across that grain the other thing is tri-tip needs to be just a touch more done to get the tenderness you’re looking for believe it or not you don’t really do try tip rare, med. is best in my opinion also Red Oak is the traditional wood to use! greetings from Santa Maria Ca.
Not many people outside of California know about tri tip. So I can’t expect him to know he cut it wrong lol looks delicious though!
Out here in California I’ve heard a number of bbq chefs say a Tri Tip is ideal at medium, even slightly medium-well, rather than the status quo medium rare. It’s actually more tender at medium -I think it has something to do with the fact that it’s such an actively used muscle of the animal. For me, this wasn’t the most appetizing looking cook of a tri tip (i prefer to cut more of the fat off for this particular cut), but I’m sure it’s still delicious 🤙🏻
I've been eating tri tip for years. It's been a minute, so I came to get a refresher course from the Master, Malcom Reed. Thank you, Sir, for a great video to refresh my mind.
He cut it wrong! Malcom is a great host for not correcting him
Exactly what i thought!!
Glad someone else wrote this!!
How am I supposed to cut it
Game Brigade always cut against the grain. He cut it in line with the grain which means you cant tear the meat apart. When they start eating it, you will notice they both try to rip the meat on their first bite, cant rip it, and then shove the whole piece of meat in.
@@AustinBruce09 good to know. I always cut it the way they did.
Can’t wait to do this with a cattlemens tri-tip seasoning I picked up from the Kansas City BBQ store. I made sure to stock up on Malcom’s seasons and some Cimarron Docs seasons and a little plowboys. Wish they had Mojo 😢
Tri tip is what is grillin tonight! For my brother and the Marine Corp Birthday!
Never gets old coming back to see this video to double check on the process before smoking my own tri-tip!
Been doing tri tips here in Cali for over 20 years. One thing I must say. Cutting it is a big deal. Tri tip you cut into different directions. Againts the grain. He cut this wrong and I was smh. Everything else looked perfect. But do NOT cut your tri tip the way he did. 😊
Whenever I need to learn how to bbg something new, this is the channel that I go to, every time. Thanks, Malcom!
I'm right there with ya, Bru! Malcolm, is the BEST!!!
Same here. The videos are always entertaining, informative, and to the point.
He’s always spot on, I have tried all kinds of new things based on his channel and they always turn out
Seriously. Such a great channel, I started smoking and grilling during quarantine working from home, and I get 90% of my info here.
Ryan August what kind of smoker did you start with?
"back when i beat you in the competition." Not-so-subtle shade! ha!
Proceeds to cut the steak the wrong way
Edit: I did this last night on a 2.7# tri-tip and it was excellent! It took about an hour to get the internal temp up to 112, then just a couple flips over the hot coals. LOL, I placed it fat side down over the coals, went in to get my meat probe and came out to find it engulfed in flames. (wish I could post a picture) I forgot to put my Grill Grates over the coals! Needless to say, it got crispy on the fat side. Despite that, the flavor, juiciness and tenderness were superb. My wife loved it, commenting on how tender it was. Also, buying the quality High River meat from my butcher, Belleview Meats, was less expensive that the tri-tip Publix was selling. And publix meat isn't Angus (unless you buy their Greenwise beef). Yep, I'm very happy with my local butcher, getting better cuts and saving money. Life is good.
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How much time did it take to reach the internal temp of 115? I'm grilling one today, trying to time it so everything will be ready for company. I am so looking forward to this!!
FYI, my tri-tip is from High River Angus, it's what my butcher carries. I've found their steaks to be WAY better than meats from Sam's or Publix grocery stores, so I buy from him now. I did a taste comparison, High River was noticeably better tasting and more tender than Sam's or Publix.
And, for everyone else, I'll slice it against the grain!
California tri tip techniques are the best. These guys are great but their tri tip technique is all wrong. I guarantee they didn't like that hard crispy fat layer they didn't remove.. Internal temp was all wrong. and the slicing was wrong and he used a meat tenderizer? seriously? . never ever use that on a tri tip. cooked right and you'll never need to do that.
@@davelopez2042 Dang, you do not like change at all! ****Dave shakes his head, everything they do is wrong!!***
Techniques like this make cooking fun as well as being able to try new things through learning.
I dare you, Dave, double dog dare you to use a meat tenderizer the next time you make a trip-tip. I've never done it, and I will try it tomorrow. I bet you can't though because everything you do is right and everyone else is wrong.
Grew up in Northern CA watching my Pops BBQ lots of Tri-Tip. I don't doubt that these guys know their shit, but it seems to go against everything I was taught about tri tip. From what I remember it was sin to poke holes or ever stab the tritip, and never use prongs to flip it, tongs only. All that juice is valuable stuff! Also the sear was upfront, to lock all those juices in the meat, and after you get both sides for about 3 minutes on each side, then you cook it low and slow for a few hours.
And always slice in the middle were the grain comes together..
It makes me cringe when I see staff at NY’s famous steakhouses poking their steaks. They do that when they flip the meats .
Yes, I grew up in Santa Maria, Ca. and I about cried watching him puncture that Tri Tip plus it was overdone!!
I been bbqin, and grilling tri tip here in Cali bout 20yrs now. By no means am I saying my way is the best. But I always start fat side up to allow the flavors from the fat to drip down into the meat. And like mentioned before I only use tongs, no need to tenderize it, and always cut across the grain. I've always seared it first and moved away from the flames. To each their own. I love the way mine turns out with pappys rub and drench it with whoreshester while cooking. I just bought a pit boss 1600 and gonna try smoking now. I've used other smokers but now trying different ways to see which is best.
Picked up a Tri tip a Costco and will give this reverse sear method a go. I like the wrap at the end and let I rest.
The man..the legend...thank u for teaching me to take my skills to the next level...great vids
I love me some Malcom Reed…but that tri-tip wasn’t sliced correctly..
Flavortown, baby!
Hey Malcolm do you ever use Santa Maria seasoning? Excellent on tri-tip!
YOU GUYS ARE HAVING WAY TOO MUCH FUN!
LOOKS AMAZING!
Gotta love Malcolm. He's just a big friendly guy who loves to BBQ
Yup! I've always loved his videos, he's so friendly lol.
Cutting the tri tip incorrectly.. Grain runs 2 ways... However, love watching the channel and learning..
Beautifully done guys, god bless I'm hungry
I don't get it. Why are there DISLIKES on this? I will follow this tomorrow for my tri-tip! Anyone giving a thumbs down can eat their brussel sprouts. Malcolm, thanks for this, I can't wait to grill my tri-tip tomorrow!!
I almost gave it a thumbs down for how he sliced it. Huge rookie mistake there. It was cooked perfectly, but those slices with the grain will produce a tough piece of meat. But I can't bring myself to thumbs down anything on this channel...Malcolm Reid has brought way too much happiness to my my life.
Sir! Dont always believe what you see on you tube! That tri tip was not that great! And Malcolm did not cook it. He took it off the highest rated grill in the world to through it on a jalopy!
Jealous losers.
looks great i think a longer rest is better for a larger piece like a tri tip but to each there own i say
That tri tip looks great! Ive grilled a lot of those on a Santa Maria grill using oak so i have usually forward seared them. I just picked up a masterbuilt gravity 560 so im gonna try that reverse sear method. Great video, but I do have to point out that you guys sliced it wrong. Cut it down the middle then slice against the grain.
I picked up in that cutting also.....
Kendall A got his smile etched in. It did the transition and he look like he morphed to the past.
Grilled my first tri tip today and over cooked it, when you think it's not done it's done!
I like how Malcom asked for a bite like 8 times, the passion in his channel keeps bringing me back
"A little board sop". "A little mop." LOL! Now that's the first time I've heard those two quotes! I have sopped up some egg yoke with toast before but not steak juice. Next time!
This looks GLORIOUS!!! And that mac & cheese on the side, hope it was smoked too! Either way, you guys win on this one!!!
May I ask Why fat side down? Don't you want that fat to render into the meat? Genuinely curious
I live about 15 minutes from where Matador was before they closed. I miss Matt and his great products. I'll just repeat what Matt would tell everyone...BUY LOCAL AND SMALL BUSINESS.
I wish I could find a Tr-Tip with that kind of fat cap!!
for meal planning purposes, how long did it take to reach 115?
Just did this. For me it took about 50 minutes
Thank you I had same question
7:15 in the morning sitting at my desk at work and when i saw all that juice I was like aww man!! Im hungry and need to go home to smoke smokin...great video guys.
Would love to see the behind the scenes footage, what did they eat/drink/talk about while waiting for the tritip to be done son?
Not feeling this method for tri-tip. That fat should had a nice layer of bark on top and it needs to be cooked to atleast 135° minimum and sliced correctly. I like to stuff pieces of garlic clove all throughout mine tri-tip but thats just how I get down out here in California
Malcom, can you advise on what flavor pellets that were used in the Traeger? I'm lucky that my Costco has prime tri tip all the time. Will try this recipe at home.
I like apple and cherry but it depends on your taste,,, Actually sone of the best tasting smoke I have had was from a blue spruce I cut down... It po
sorry dog jumped on keyboard and sent....fishing and correcting spelling error.. sone+some and finish it pops a little but oh man the taste.....
Thanks!
I wondered the same. Has anybody tried this with Hickory or Mesquite pellets?
@@kirkhedrick1074 Since I wrote that question 3 years ago, I have been using oak pellets for the Santa Maria flavor profile. Looks like Traeger discontinued oak pellets. I found some from another vendor to use. Good luck.
Looks delicious. Do you by any chance use some red oak wood chunks on the PK? That's an essential part of Santa Maria, California tri-tip grilling.
Glad to see you break out the timberline!
#1 That is not how you treat a tri tip. You shouldn't have to use a meat tenderizer on it at all.
#2 anyone using a prime cut can get good results.
#3 you are supposed to cut against the grain not with the grain.
Smoke for an hour to 120 and then put it over direct flame from wood if you want to sear it right and get that flavor don't sear it on some stupid metal Grill thing
Sorry, but that was way too much fat left on the Tri. I rather sear first and then a slow cook with light seasoning (your smoke will add to the real flavor). With an internal temp of 135 to 140 I take it off and drape it in foil for 15 min. This locks in the juices and creates for a thin light crust. No rush on the rest juices need to blend throughout the meat. Did you notice when you guys cut into the Tri… there was way too much of the meat's juices leaking out. You shouldn't have had to sop up the juice in order to add juice to the meat. And I was surprised to see you cut with the grain. Cutting then pieces against the grain breaks the meat's fibers even more, making for a very tender piece of meat when chewing.
so what you are saying is, your way is the only way to cook a tri-tip and your tastes are the only ones that matter.. :D
For starters that is not enough salt. Secondly 15 minutes is not enough time to brine anything, wet or dry. Not to mention im not trusting anyone that thinks the salt will penetrate that fat layer.
Sharpen that dull knife. Otherwise it looks great.
its more just hes got no knife skills lol
I used this recipe for my 1st Tri Tip on my Grilla Grill. The flavor and tenderness of the meat was fantastic!! I can't wait to grill another one. Also, just ordered more A.P. / BBQ Rub. This stuff is great!
He did not sliced that right at all… How come Malcom didn’t say anything 😮😢
$54.00 for a frozen tri-tip is crazy.
$20 for like a 3lbs
3.99LB in California
homie fucked up on the cut all bad 😂 Malcolm was desperately trying to get some juices back by wiping it off the board lol
Okay so I tried this with a tri tip similar to yours is was 3.5 pounds. I used 275 temp method and internally it was at 115 in like 40 mins. My smoker may run hotter, i would try 225 if you have a pitboss.
I thought Malcolm was going to eat kendal for a minute there. Never get between a big fella and his grub. ;-)
hes not gonna be around much longer if he doesnt back away from the grill , eat a salad ,and get some exercise .
Didn't the grain change direction? Looks like you cut it all the same
Awesome tri tip!
Don’t believe it was sliced properly but looked very juicy👌🏽
Yeah he cut it with grain
It was done right.. you actually go with the grain on tri tip and picana.. try it yourself and see. The brazilians do it this way. Just don't try it with your brisket😉
@@pacheco1805 i’m from california and that is definitely NOT how to cut a tri-tip. i’ve bbq’d hundreds of these and have done it both ways. just my experience.
good stuff Malcom
I could dive into that like it's a swimmin' pool!
Excellent video thank you. About how long per pound for the 3lb tri-tip?
I noticed you sliced the whole Tri Tip in one direction. Doesn't the grain run a different direction at the end????
I CAN'T TAKE IT ANY MORE I'M FIRING THE GRILL UP RIGHT NOW THAT LOOKS AMAZIN LADS
That cut needed some trimming. Poorly done as he should have trimmed down that fat cap. The tri tip has great fat already. It also needed a bit more work as the cut looked stale and crappy. When he pulled he should have went against the grain. I hit the like button but only to support Malcolm. It was not up to his normal standards.
And he was doing the cooking.
Awesome video
Tri tip is a great cut of meat but it can be over cooked and tough to chew. I love this technique. Just bought me a new smoker and I'm gonna give it a try.
He cut it wrong!!
That matador looks INCREDIBLE
so how long did it take to cook this?
Im trying it today but I need to know if I'm looking at 2 hrs or 5 hrs
Should not need to tenderize it like that. If you need to tenderize a beef cut like that, its not worth eating. I do KCBS BBQ competitions. We dont do tri tip but we do love em.
Timer is going off?? Well how long did you leave it on the grill initially? At least give us an estimate.
He lost me a little when he cut it on the same line. Tri tip must be cut against the grain and the grain in a tri tip runs in a V shape. You can't just slice it like that. Otherwise it looks perfect.
Jonathan Williams right lol only problem I had I was all nooo he is cutting it wrong lol
Agreed, shame shame not cutting against the grain.
Both of their bites couldn't tear it. Lol.
Agreed to alo comments here
Jonathan Williams agreed
I got the Traeger going now, Happy Mother’s Day to me! Hahaha
Works good everytime, no matter what cookers. Smoke, sear, boom, MAGIC!!!!
Just made my first tri-tip here in Oklahoma. Local store had them in stock. I followed the video except for tenderizing. Came out amazing! Love to BBQ and live your channel man!
pappy's beer marinade overnight, pappy's seasoning before smoking, smoke to temp, comes out perfect.
well post it then.
I wish I could come over and... balance that ceiling fan....
Did mine today on my Traeger 575, same technique, and it turned out amazing
Boys, that mess was ON TIME!! I just made one tonight with this technique and it was off the chain! Keep the recipes/techniques coming!!
been bbqueing tri tip since they were 79 cents a pound never used a tenderizer gotta try it
Man it killed me to watch him do that TriTip like that, a prime is tender as all get out no need to stick it lol and please slice against the grain.
They could both be BBQ God's and I'd still agree with Nutintoinbut2doit. I'd also question the knife, but that would be a nice way to ask why the meat didn't want to slice....
He's a pit master. Your sole accomplishment? Sitting in your undies on the couch trolling grill videos. Fight the good fight, bahahaha
@@bigvegass lol seems like your trollin and stop picturing me in my undies lol I know Malcolm and think he's a great BBQ guy. I'm also a BBQ guy we travel on the KCBS circuit cooking n California, Nevada, Arizona, KC, Texas, Iowa, Memphis, and Nashville so now you know the troll lol
Wes sorry I’m late here’s your L
Nutintoitbut2doit sorry I’m late Mr. Pitmaster sir but here’s your W cut against the grain just how you like it (;
Any idea how long it took to hit the 115 degree internal? I use snake method on my Weber and I just need a ballpark to know how much of the snake to lay out.
Tri Tip was invented 60 miles from me in Santa Maria CA and this one looks perfect all you need for a Santa Maria BBQ is garlic bread and some Poquitos beans cooked up with Onion and seasoning and a green salad. And that is how they do it in Santa Maria.
Sounds good!!!!
Normally I trust this channel. Not impressed with this guest. Leave the fat cap on a tri-tip for reverse sear EVEN cooking? Salt "tenderizes" after 15 minutes? I would love to compete against this guest!!!! When he took a bite of his own meat, he couldn't bite through it (6:49) so he pretended it was tender by shoving the whole piece in his mouth! Malcom had to do the same! (6:58). Need better stunt doubles...or better guests:( Not sure how this tragedy was allowed to proceed. I'm surprised he didn't boil it first. Once again, nothing but love. Please improve.
just for the record this is NOT Santa Maria preparation. Santa Maria is sear then indirect and you gotta pull about half of that fat cap off. This isnt a smoker cut. It has to be grilled imo. And its not pink inside the thick section. Tri tip will turn into beef jerky if you leave it on until it turns gray like that.. You have the best bbq channel vs that kosmo klown. This is just a regional cut and I live here so i felt like commenting. Santa Maria Tri Tip has Bark!
Every time I've seen a reverse sear the meat is left to rest after coming off the low-n-slow, then after resting, placed on the high heat for the sear portion. Once seared it can go straight to the cutting board. Any thoughts as to the different methods? Thanks for sharing.
Likely depends what temp you take it to during the initial cook, whether you are trying to make to outside look pretty or actually finish the cook - that will determine your timing here,
Hey Malcom..I made these Tri Tips per the recipe...they came out great... Thanks Kendal
This was my 1st time trying beef Tr-Tip...thanks guys..I'll do it again...the family enjoyed it
Man I love B&B as a brand, they have the best briquettes I've ever used but I'll never buy their lump again. 90% of the bag was pea gravel sized pieces. Wood and briquettes is all I use now.
Where did you get that forked spatula?????
1:26 WOW! Is USDA Prime so bad that you have to practically stab it into ground beef? Staggering...
USDA Prime is excellent. You do not have to stab it, it's excellent without doing that. However, it may add additional tenderness and allow the seasoning to penetrate further into the meat. I am going to try this method today on one of the two tri-tips I'm smoking and see how it compares to the non-poked version.
@@mikek5206 Well?
@@1983mojo1 I forgot to update this! Sorry. If I remember correctly the tri tip that was poked was marginally more smokey. Next time I smoke tri tip I'll run the experiment again and keep track this time.
@@mikek5206 thanks for the update!
Looks good. I would have cut it against the grain and sliced thinner. On a tri tip, the grain is v shaped.
Where do I get that tenderizer/stabber-thingy?
We stock up on grass fed and finished beef… love Prime for a special occasion though… so, would anyone do anything different if using grass finished beef since it’s not as marbleized?
Hey Malcom! I'm your newest subscriber, all the way from Jordan (HKJ) Keep up the great job man
+& I'am from Palestine💜
I'm sorry but ya'll need to come out to California for some Tri-Tip. It's the only thing this state has ever got right. Santa Maria style all the way.
How did he not cut against the grain? There is no way those grains all ran the same direction... they chewed so much they had to cut the video to shorten that up lol... jk great video Malcom
Please trim that fat off. It's not good at all and creates flare ups without the grill grates. Also, the silver skin underneath makes it chewy.
Something to try for a truly unique and delicious Tri-Tip:
Marinade overnight in a combination of kosher salt, beef stock, harissa (available from McCormick in powder form) and a dash of apple cider vinegar. Cook at 225 over charcoal/post oak until your internal reaches 130 degrees, then rest 15 minutes. Whether you slice it and serve it straight or layer it on white break for sandwiches, you'll be the happiest person in the world. Tender like filet mingon with mindblowing flavor. When people use a tenderizer device like this, its because they're doing these cuts in competition with little to no prep time. Do not use these at home. Marinade your cuts properly and don't tear 10 million holes in them. You don't want the center of your beef to taste like anything but perfectly cooked beef. Competition cooks bastardize meat flavors to try to put something different on the table. Good home cooks showcase the flavor of the meat they're cooking for what it is. If i'm eating beef, i want it to taste like beef, not honey and corn starch and whatever else that fool injected that shit with to make it unique to a panel of judges who just ate 5lbs of the stuff. They're sacrificing authenticity to try to please the demographic of their judges, and they lose every time in my opinion. I wouldn't use that stabby device on a hunk of rat meat because if i had to use that it would mean i didn't know how to cook it the right way.
incidentally, when you hit that harissa seasoning, bread that shit like a piece of fried chicken. You won't be sorry.
I followed this technique tonight, including the tenderizer which I bought because of this video. The result was amazing. Thanks guys!
WOW!