My Favorite Steak You've Never Tried

[00:00] What's up, dude? Today we're making one

[00:01] of my favorite backyard meals, which is

[00:03] a perfectly grilled Greek marinated

[00:06] tri-tip steak paired [music] with the

[00:08] most amazing Greek orzo salad that might

[00:10] just steal the show.

[00:11] >> Now, let's go.

[00:12] >> For this recipe, I'm going to be using

[00:14] this absolutely beautiful piece of

[00:16] tri-tip that I found. If you can't find

[00:18] tri-tip, my other choice would be

[00:19] picanha. That's also incredible for this

[00:21] style of cooking. And growing up in

[00:23] California, tri-tip is a very popular

[00:25] cut, but sometimes it's not called

[00:27] tri-tip. You might see it under triangle

[00:29] steak, triangle roast, bottom sirloin

[00:31] triangle, bottom sirloin butt, Newport

[00:34] steak if it's cut into steaks and not

[00:36] served whole, and finally Santa Maria

[00:38] steak, but you'll mostly see that in

[00:39] California. And what we're going to be

[00:40] doing today is making a simple Greek

[00:43] style marinade for this. It's just going

[00:44] to be absolutely delicious out on the

[00:46] grill. And we're starting with olive

[00:48] oil, or as Gordon Ramsay would say,

[00:50] olive oil. Little red wine vinegar,

[00:51] lemon juice, got to have it. Some

[00:53] garlic, and I'm just going to microplane

[00:55] it in. If you don't have a microplane,

[00:56] you really should. Cheap tool. I'll put

[00:58] a link for this one in the description.

[01:00] Basically, just makes a fine mince out

[01:02] of things like garlic or ginger. That's

[01:03] what I use it for mostly. I also use it

[01:05] for nutmeg. Little bit of Dijon mustard,

[01:07] and just a touch of honey. We don't want

[01:09] too much so it doesn't burn too easily

[01:11] out on the grill.

[01:12] >> Some Sergeant Gilbert reporting for

[01:13] duty.

[01:13] >> And I'm going to go fairly coarse with

[01:15] the pepper. Some fresh herbs here,

[01:17] oregano and thyme. If you can't find

[01:18] them fresh, just use dried. That will

[01:20] work as well. And some rosemary salt. If

[01:22] you know, you know. And if you don't

[01:24] know, I will put a link to this recipe

[01:25] and video down in the description

[01:27] underneath this one. Highly suggest you

[01:28] make it, but you could just use regular

[01:30] salt. Now, we're just going to work all

[01:31] of this together. Man, I can't tell you

[01:33] how good this smells. It would be

[01:34] amazing on lamb, chicken, I think even

[01:36] pork. Really all-purpose. And one move I

[01:38] really like to make with tri-tip as well

[01:40] as picanha, or really anything that has

[01:42] that fat cap on one side, is to simply

[01:45] score in about a third of an inch. And

[01:47] this really helps the marinade get in

[01:49] for one, as well as get that nice like

[01:50] crackling. Just works better out on the

[01:52] grill. And I'll flip it, and we'll go

[01:54] this way to make these nice little

[01:57] squares all the way down. Something like

[01:59] this. Doesn't need to be perfect. Nobody

[02:00] and nothing is. And then, what I'm going

[02:02] to do is get in here and just have a

[02:04] happy little time with my beef. And

[02:06] you'll notice I left these herbs big.

[02:07] It's cuz I'm just going to scrape them

[02:09] off before it goes on the grill. If I

[02:11] chop them really small and I leave them

[02:12] on there, they're just going to burn and

[02:14] then fall off on the grill, which is

[02:15] also okay, I guess. But you might as

[02:18] well do it like this. I'll just cover

[02:19] this up and leave it to marinate for

[02:21] like 3 to 4 hours. You could go longer

[02:23] if you want, but it's quite a potent

[02:25] marinade, so you don't really need to.

[02:26] But if you want to do overnight, more

[02:28] power to you, my friend. Into the

[02:29] fridge. We are now ready to get this out

[02:31] on the grill. I just scraped away those

[02:32] herbs, which was extremely easy since

[02:34] they were so big, and I'm inserting my

[02:36] probe thermometer here from Typher into

[02:39] the thickest part of this tri-tip. And

[02:41] then, what I'm going to do here is just

[02:42] set my target temp to 125, and we can go

[02:45] and get it out on the grill. And what I

[02:46] have going on here is lump charcoal and

[02:48] wood just on one side of my grill. It's

[02:50] a grill/smoker, so I can cook this on

[02:52] indirect heat over here, and I'll bring

[02:55] it up to 125, and then I can basically

[02:57] just rotate it over the coals like that

[02:59] to char it up a little bit and just get

[03:01] that fat nice and crispy. And so, on

[03:03] with the lid for now, and we're just

[03:04] going to let this smoke away. It's

[03:06] probably going to get up to like 325°.

[03:08] I like smoking things kind of hot and

[03:10] fast. I'm not really that low and slow

[03:12] guy. I don't really have the patience

[03:13] for it, to be honest. And if you don't

[03:15] have a smoker, I'm going to put oven

[03:16] instructions down in the description so

[03:18] everybody can pull off this recipe,

[03:20] which is also great. On another note,

[03:21] you know what's way more stressful

[03:23] [music] than cooking for yourself?

[03:24] Cooking for a bunch of people and trying

[03:26] to time everything perfectly. Today,

[03:28] I've got this tri-tip out on the smoker,

[03:30] and instead of checking in on it every 5

[03:32] minutes, I'm using the Typher Sync Gold

[03:35] wireless thermometer from the sponsor of

[03:37] today's video, Typher. And I'll tell you

[03:39] what, I've had it in my kitchen for a

[03:41] few years now, and it is an absolute

[03:43] [music] blessing. It's really helped me

[03:44] nail everything from thick steaks and

[03:46] large roasts to whole chickens and

[03:48] turkeys every single time. And one

[03:50] feature I really love is the smart base,

[03:52] [music] which lets me view and set

[03:54] temperatures right at the grill without

[03:55] having to pull out my phone. The best

[03:57] part is I can actually walk away. I can

[03:59] prep sides, hang out with friends, grab

[04:01] another drink, whatever I want. And

[04:02] thanks to the dual probes, I can track

[04:04] two different cuts of meat at the same

[04:06] time. Each probe has six sensors that

[04:08] track both ambient and internal

[04:10] temperatures [music] for the best

[04:11] accuracy. So, I'm not guessing when this

[04:13] thing is done. If you've got a dad who

[04:14] loves cooking or you're hosting backyard

[04:17] cookouts and game day parties this

[04:18] summer, this is one tool you will

[04:20] absolutely love to have. Tyfo Zinc Gold

[04:22] is available right now at the lowest

[04:24] price of the year, so check out the link

[04:26] in the description and use code that

[04:28] dude PD 26 before the deal ends.

[04:33] It's kind of cool. Like, why don't

[04:34] people do that more often, you know? So,

[04:36] if you do that with something that's

[04:38] bigger, will it go longer? Like, if that

[04:40] bowl was this big, or will it go

[04:41] shorter? I don't know. Shoutout Euler's

[04:43] disk. Now, while that cooks outside,

[04:44] this is the perfect time to make our

[04:46] dressing and start building our Greek

[04:48] orzo salad, which is going to be the

[04:49] side today for this tri-tip. And let me

[04:51] tell you, this salad is the stuff that

[04:53] dreams are made of. It literally has

[04:54] summer written all over it, and I'm

[04:56] Guys, I've been pretty tired, pretty out

[04:59] of it lately. I don't know about you.

[05:00] Let me know in the comments if you're

[05:01] feeling the same way, but I should have

[05:03] just doubled the amount of vinaigrette I

[05:04] made in the beginning of the video.

[05:05] [music] I mean, technically, I guess

[05:07] it's a marinade since we put it on beef,

[05:09] but it's literally a vinaigrette, and

[05:10] it's the exact same recipe pretty much

[05:13] for the dressing. So, that's just my

[05:15] bad, but here's how we do it. But, there

[05:16] is a few subtle differences. We're

[05:17] starting with olive oil just like

[05:18] before, and I'm making a little more

[05:20] than I actually need for the salad, and

[05:22] you'll see why soon. Red wine vinegar

[05:24] next, lemon juice, salt, no rosemary

[05:27] salt this time, just regular. And you

[05:29] don't have to, but I like Dijon in

[05:30] there. It really helps it bind as well.

[05:32] And this is my wife's signature salad.

[05:34] She always puts chili flakes. I don't

[05:36] think it's really like traditional, but

[05:37] I'm going to put them in. I like it.

[05:39] Little bit of honey as well just to cut

[05:40] through that sourness. And I'm doing

[05:42] fresh oregano again, but this time

[05:43] chopped up. But, honestly, dried [music]

[05:45] is perfectly fine here. Sergeant Gilbert

[05:47] back in action. And then last but

[05:49] certainly not least, more microplane

[05:52] garlic. Got to have it. Going in. And

[05:54] all we got to do is give this a really

[05:55] good whisk. Now just give it a quick

[05:57] taste. See how the balance of fat and

[05:59] acid is in here. Absolutely delicious. I

[06:01] might just put one more little splash of

[06:03] olive oil and we are good to go. Now

[06:04] moving on to the orzo, I'm just going to

[06:06] salt up my water here. I recently saw

[06:09] this video on TikTok where all these

[06:10] food network dudes were showing how much

[06:12] salt to put in your pasta water. And

[06:14] they were doing absolute handfuls of

[06:17] salt, man. Like honestly, it just really

[06:19] pisses me off because if you do that,

[06:20] whatever you cook in there is going to

[06:22] be too salty and then you can't use the

[06:23] pasta water either. So like when I taste

[06:25] this water,

[06:27] it's lightly salted. This is This is

[06:29] what you want. Trust me, it is. I used

[06:31] to put way more salt in it earlier in my

[06:32] cooking career and every time I made a

[06:34] pasta with that, it was just way too

[06:35] salty. So I'm going in here with my

[06:37] orzo. I'm doing like a little more than

[06:39] half a pound. Seems like whenever you

[06:41] cook a pound of pasta, it's always a

[06:42] disaster. Something about half a pound

[06:44] or a little more always seems to work

[06:46] better. Just give this a little stir. No

[06:48] need to add any olive oil in there or

[06:49] anything like that. Let's just let it

[06:51] cook. And here we are after 7 minutes.

[06:53] Orzo cooks pretty quick. Just want to

[06:55] taste one. A little longer. And because

[06:56] we're not finishing this pasta like in a

[06:58] sauce, we need it all the way cooked

[07:00] through. There we are, my friends, 9

[07:01] minutes. I'm going to strain this off

[07:03] and then I put it in a strainer back

[07:04] over the pot

[07:05] >> [music]

[07:05] >> and I'm just going to let this steam dry

[07:07] for about 5 minutes and just let it drip

[07:09] out any excess water before I show you a

[07:11] little pro trick that I use for pasta

[07:13] all the time and especially when I'm

[07:15] making like a cold pasta salad or room

[07:17] temp pasta salad, anything room temp

[07:19] with pasta, really. Now here's the

[07:20] trick, my friends, and it's why I made

[07:22] extra dressing. After the 5 minutes has

[07:24] elapsed, instead of putting just like

[07:25] olive oil on this, I'm putting on like

[07:27] about a third of that dressing straight

[07:30] onto the hot orzo. And we're putting

[07:31] that on while it's hot because this orzo

[07:34] is now going to literally absorb all

[07:36] that flavor-packed dressing and it's

[07:37] going to make each bite in the finished

[07:39] salad just that much better. You'll be

[07:41] surprised how much hot pasta can absorb

[07:44] liquids. It's really incredible,

[07:45] actually. So, it's just sucking all that

[07:47] up right now. Oh, we'll just let that

[07:48] sit here a few more minutes. It's been

[07:50] sitting here for a few minutes now, and

[07:51] it's over a strainer, so you would think

[07:53] like, "Oh, did I waste all that

[07:54] dressing? Didn't it just fall through?"

[07:56] Well, no. None of it went through.

[07:58] That's That's like a demonstration in

[08:00] just how pasta absorbs stuff when it's

[08:02] hot. And now, I'm going to get it out

[08:04] onto a little sheet pan cuz we want to

[08:06] cool this down to room temp, obviously,

[08:08] before we make our salad. And I'm going

[08:09] to accelerate that process by putting it

[08:11] in my fridge. It's not going to destroy

[08:12] your fridge. So, we'll just [music]

[08:14] spread this out. God, I love orzo. Look

[08:15] how it's plumped up. Beautiful. And

[08:17] another little pro trick, just do some

[08:18] little lines like this. Just helps for

[08:20] air flow a little bit. Here we are after

[08:22] 50 minutes. That's 5 0. A lot of times

[08:24] on social media you say 50 and people

[08:26] think 15. Like, I don't know. They are

[08:28] similar, but essentially now, it's at

[08:30] about 126, 127° inside. The Tyfor set

[08:33] off a couple minutes ago, so we're just

[08:35] outside now. And now, what I'm going to

[08:36] do is go ahead and pull the thermometer.

[08:38] And as you can see, it needs a little

[08:39] color on the bottom. So, what I'm going

[08:41] to do here is just rotate over the

[08:42] coals. And this is the reason I pulled

[08:44] it at 125 cuz I want to finish it over

[08:46] the charcoal. And even if you didn't put

[08:48] this over the charcoal, it's still

[08:49] coming up to like 133, probably, with

[08:52] carryover cooking. So, always just aim

[08:53] on the lower side to protect yourself

[08:55] from overcooking it. There we go. I'm

[08:56] going to flip it over. Got a little dark

[08:58] right there, but absolutely fine. When

[08:59] you do it on the fat side, you got to be

[09:01] so quick, right? It will burn like

[09:03] pretty much immediately. But, you know

[09:05] what? A little charred flavor is good

[09:06] here. I mean, it's personal preference.

[09:08] Like, literally, guys, I'm going maybe

[09:10] 10 seconds on this. And I think that's

[09:12] good. I don't want any more charring

[09:13] than that. For me, this is good. That's

[09:15] literally all she wrote. We're going to

[09:16] get it out to rest. All right, my

[09:17] friends, let's finish the salad. So, I'm

[09:19] just dropping all of this into the

[09:21] leftover dressing, cucumbers, tomatoes,

[09:24] feta, red onion, Kalamata olives,

[09:26] parsley, Italian, Greek parsley, and our

[09:29] orzo here. Now, depending on the ratio

[09:31] you want, you might not need all this

[09:32] orzo. I think I'm basically going to do

[09:34] it all. Maybe I'll save like a little.

[09:37] Just hit it with a little bit of salt,

[09:38] too, as I'm mixing here. I mean, there's

[09:40] a lot in the dressing and on the orzo

[09:42] and from the pasta water, so you

[09:43] shouldn't really need much. Now, let's

[09:45] just give it a [music] good mix. Oh my

[09:47] god. I've been dreaming about this for a

[09:49] while. I love love love orzo and I love

[09:53] love love Greek salad. And so, natural

[09:55] combination, my friends. Oh my god, yes.

[09:58] You know what? I'm going to go ahead and

[09:59] add all that orzo. Since it's a half

[10:01] pound for this recipe, you can take it

[10:03] and just give it I'm just going to stand

[10:04] here and just give it a very thorough

[10:06] mixing. If there's a salad that has

[10:08] summer written all over it, man, it's

[10:09] got to be this, right? Look at that. So,

[10:11] our tri-tip has been resting for 20

[10:13] minutes now. I really think you should

[10:14] rest this longer than you think. It's

[10:16] just like picanha. If you cut it too

[10:17] soon, it loses a lot of juice. So, I'm

[10:19] going to make my first cut right here.

[10:21] This tail will probably be overcooked

[10:22] because it's just a little tail.

[10:24] Although, it looks pretty freaking nice.

[10:25] And so, I'm going to cut this nice and

[10:27] thick on a bias. You know you've done

[10:29] well when you can just see like the

[10:31] rivers of juice. You guys see that? Just

[10:34] moving through there. It looks Isn't

[10:36] that crazy looking? It looks like it's

[10:37] alive. See that? That's the more than 20

[10:39] minutes of resting, guys, and it's like

[10:41] it's still putting out like a lot of

[10:42] juice.

[10:44] I'm doing pretty thick slices here.

[10:47] They're like little steaks. [music]

[10:48] And as you can see, like even 20 minutes

[10:50] of resting, look at all the juice. It

[10:52] just goes to show when you're doing a

[10:53] bigger roast, just rest it longer than

[10:55] you think, you know? But I just move it

[10:56] on to a paper towel, so when I serve it,

[10:58] I just don't get all that juice on the

[10:59] plate. There's only one thing left to

[11:01] do, my friends. Let's plate it up

[11:02] [music] and give it a taste with

[11:04] Marquis.

[11:12] >> [music]

[11:15] >> I think real quick we got a flashback to

[11:17] like 10 seconds ago when that meat was

[11:19] [music] just It was just like just

[11:21] rivers of juice coming out. Marquis

[11:24] center cut. Oh, nice. Okay. No, don't

[11:27] No, don't He's just slapping it. Don't

[11:29] you guys hate this?

[11:31] Don't you love salt that's just

[11:32] completely touched somebody's elbow?

[11:44] >> [screaming]

[11:45] >> The fat cap does it for me. It's got

[11:47] that grilled summery taste. Tri-tip is

[11:50] delicious. I would rate it number two

[11:52] under picanha. I prefer picanha, but

[11:54] tri-tip is still very good and highly

[11:56] underrated and one of the cheaper cuts

[11:58] in terms of like something you can cook

[12:00] like a steak. It's also pretty

[12:01] versatile. You can slice it up, make

[12:03] sandwiches. Let's [music] see if this

[12:04] orzo salad can steal the show.

[12:07] I think I might like the salad more than

[12:08] the steak.

[12:10] Orzo is such a good way to change

[12:13] something without doing anything

[12:15] different. Your pasta salads, your tuna

[12:16] mac salads, anything just throw this in

[12:19] and it's like a different experience

[12:20] completely. Delicious. I don't know what

[12:22] else to say, my friends. This is a

[12:23] summer hit. Make it.

[12:30] >> [music]