This is why they Call this the DONKEY STEAK


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0:00 – intro
0:26 – tri tip steak
1:19 – how to trim steak
1:44 – carve into the fatcap
2:42 – keep track of temperature
3:33 – reversed sear technique
4:07 – stuffed tomatoes
6:03 – smashed potatoes
7:16 – sear the tri tip
8:03 – how to slice steak
8:44 – taste test

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23 Replies to “This is why they Call this the DONKEY STEAK”

  1. With a mere 6.5 out of a thousand marrying nowadays, and most women feminazied… Newlywed wives cooking is an anachronism!

  2. Been cooking and eating tri tip in California for 3+ decades. Never have I heard it called donkey steak or seen it as a Tex Mex cut. But that's just my personal experience.

  3. One of my favourites, when cooked to perfection it’s as good as any cut of beef

  4. Here in California, cooking tri-tip like a steak (medium-rare-ish) is definitely the most common way. But I've also done it low n' slow up to ~200 degrees (like a brisket) with phenomenal results. Just be sure to get an "untrimmed" roast with the fat cap intact (usually a lot cheaper), and just trim off some of the more excessive fat for the low n' slow cooks.

  5. Whatever you do, don’t make the mistake I made and google Donkey Steak. It apparently has another meaning. ????

  6. A cut the whole family will love? Where's the family? More profesional videos don't mean removing people like Morrison or actual family. Plz get them back on the video

  7. Nooooo! For the vast majority of my 60 years of life the tri-tip was used for ground beef throughout the U.S. except in my home state of California where in the 1950s it was popularized for bbq with a dry rub in Santa Maria, California. It's still one of the cheapest roasts you can get here in California but you might have ruined that now. Just kidding, kudos for recognizing one of the most delicious and versatile cuts of beef there is.

  8. I'm in Texas (but born and raised Canadian) and I don't think I've ever seen Tri-tip at either a bbq or tex mex restaurant. Since my kids are at college I decided to try making it myself because it won't leave me with 10lb of leftovers like a brisket. I like doing a reverse sear on my Weber kettle and it comes out amazing as long as I watch my temperature. I've used a bbq rub but also picked up a prime rib rub that is rosemary heavy, and it comes out amazing. A sandwich bag of slices works great in ramen a few days later.

  9. I've been bbq'ing tri-tip for over 50yrs and tex-mex never entered my mind. I bbq'd tri-tip strip steaks the other night that were fantastic. I also make tri-tip sandwiches with smoked gouda. Cubing the tri-tip up so there is a ton of charred bits. Being from San Diego I normally don't have to say this but I have to wait for our surprising wet weather to get back out there and I'm hating it. Lol

  10. Tri tip is very popular in California. It used to be cheap 25+ years ago but it became well known and now it often goes for $9.99 or more per pound. In my opinion, the Santa Maria style recipe is what first brought it to prominence out here, slow cooked over red oak (coastal live oak).

    My method is to season liberally with SPG and BBQ with almond wood. I've made some of my best tri tips ever like that.

  11. ????So basically you are saying that many a woman today would burn it to a crisp or ruin it some other way? ????

  12. Tri-Tip is a very common roast in Denmark, known as Cuvette. Cooking it just like this, or a slow-cooked for 6 hours at 60* celsius. Absolutely gorgeous cut of meat, and a cheaper option for Picanha/culotte roast.

  13. I often tie the thin end to the middle of the Tri-Tip with twine to keep it from cooking too fast. We love doing them at College football tailgaters and putting chimichurri on the finished product.

  14. I didn't like the term meat, but I did learn how to cut a piece of these and the married story was good. greetings

  15. "It's a combination of muscles" – I like your videos, but that's a hilarious statement. Isn't meat all about muscles? However, I love your ingenuity and your delicious recepies. Having said that, a little bit more of a Dutch influence would be more than appreciated from me, a guy from Vienna, Austria, loving the Netherlands.

  16. Tri-Tip roasts are one of the best cuts of beef. Depending on where you live it can be difficult to find.

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