Tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut that is popular in Santa Maria style barbecues. When cooking tri-tip, the target internal temperature you want to reach depends on your desired level of doneness. Rare tri-tip should be cooked to an internal temperature of 130-135°F, medium-rare is 140-145°F, medium is 150-155°F, and anything above 160°F is considered well done. However, the cooking method, thickness of the meat, and adjustments during resting can impact the final doneness.
What is the definition of tri-tip?
Tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut. It is sometimes referred to as a ‘Newport steak’ or ‘Santa Maria steak’. The tri-tip has good marbling and is very flavorful and relatively tender for a cut from the round. It was traditionally more popular on the West Coast, but has gained nationwide popularity more recently.
What are the best methods for cooking tri-tip?
The most common cooking methods for tri-tip are grilling/barbecuing, broiling, pan searing, and roasting in the oven. Grilling or barbecuing over direct high heat is the classic preparation, as the tri-tip can develop a nice char while still cooking evenly. Broiling in the oven mimics grilling. Pan searing gives a flavorful browned crust. Roasting in the oven at a moderate temperature allows for very even doneness.
What Temperature Should You Cook Tri-Tip to for Different Doneness Levels?
The target final internal temperature you want to reach in the thickest part of the tri-tip depends on your desired doneness level:
Rare:
130-135°F – The tri-tip will be bright red in the center with warm very pink meat throughout.
Medium Rare:
140-145°F – The center will be light pink with a touch of red. This is a popular doneness for tri-tip.
Medium:
150-155°F – The tri-tip will be light pink throughout with just a hint of red in the center.
Medium Well:
155-160°F – The meat will be mostly beige/light brown in color with just a touch of pink in the center.
Well Done:
Over 160°F – There will be no traces of pink and the meat will be brown throughout. Many feel tri-tip dries out and loses flavor at this doneness level.
Here is a visual table for the temperatures and doneness levels of tri-tip:
| Doneness | Target Internal Temp (°F) | Description |
|---|---|---|
| Rare | 130-135 | Bright red center, very pink meat |
| Medium Rare | 140-145 | Light pink center with red touch |
| Medium | 150-155 | Light pink with hint of red |
| Medium Well | 155-160 | Mostly light brown, touch of pink |
| Well Done | Over 160 | No pink, brown throughout |
As you can see, medium rare in the 140-145°F range is considered ideal for tri-tip by most.
Factors that Impact Reaching the Target Temperature for Tri-Tip
There are a few key factors that impact cooking tri-tip to the ideal internal temperature:
Thickness of the Meat
Tri-tip can range from 1-3 inches thick typically. A thinner 1 inch cut will cook faster than a 3 inch thick roast. Monitor temperature frequently and remove tri-tip at the lower end of the temperature range for a 1 inch cut or it may overcook. Give a thicker cut more time to gradually come up to temperature.
Cooking Method
The cooking method impacts how quickly and evenly tri-tip cooks. Grilling or broiling apply intense direct heat, so they require more monitoring to prevent burning the outside before the center is cooked. Oven roasting and indirect grill cooking allow for more even heating.
Boneless vs. Bone-In
Bone-in tri-tip takes longer to cook since the bone insulates the meat near it. boneless cooks more evenly. Remove a bone-in roast at the lower end of the target temp range.
Adjusting Heat During Cooking
If the outside appears to be over-browning, lower the heat. If the tri-tip is cooking more slowly than expected, increase the heat incrementally. Make adjustments to maintain the target cooking rate.
Carryover Cooking During Resting
It’s important to account for carryover cooking, as the internal temperature can rise 5-10°F after removing tri-tip from the heat. Remove the roast just below your target temp to account for this. A medium rare tri-tip should come off heat around 135-140°F and carryover will bring it to 140-145°F.
Using a Meat Thermometer
The most foolproof way to nail the perfect doneness is using an instant read digital meat thermometer. Test the thickest, meatiest part of the tri-tip in multiple spots to ensure even cooking. This takes the guesswork out of determining doneness levels.
Step-by-Step Cooking Instructions for Tri-Tip
Here is a step-by-step guide on how to cook tri-tip to medium rare doneness:
1. Prepare the Meat
– Take the tri-tip out of the fridge and allow to come closer to room temp, about 30 minutes. Season generously with salt, pepper, and any other dry rub spices.
2. Preheat Grill or Oven
– For grilling: Preheat grill to high heat, around 450-500°F. Scrub grates clean.
– For oven: Preheat oven to 425°F. Place a wire rack on a sheet pan.
3. Sear the Meat
– For grilling: Place tri-tip over direct heat. Sear for 2-3 minutes per side until nicely browned.
– For oven: Heat oil in a cast iron skillet. Sear tri-tip 2-3 minutes per side.
4. Indirect Cook Until Close to Target Temp
– For grill: Move tri-tip to indirect heat, cover and cook for 15-25 minutes until an instant read thermometer reads 135°F, depending on thickness.
– For oven: Place cast iron skillet into oven and roast for 15-25 minutes until tri-tip reaches 135°F.
5. Rest and Check Final Temperature
– Remove tri-tip from grill or oven, loosely tent with foil, and allow to rest for 10 minutes. Temperature should rise to 140-145°F for medium rare during this time.
6. Slice and Serve!
– Slice tri-tip thinly across the grain. Serve warm with any sauces or sides. Enjoy!
Following these steps for searing over high heat then indirect cooking to the target internal temperature will result in a perfect medium rare tri-tip every time. Checking temperature with an instant read thermometer is key.
Common Mistakes and How to Avoid Them
It’s easy to over or undercook tri-tip if you aren’t careful. Here are some common mistakes and tips to avoid them:
Undercooking
The tri-tip comes off the heat prematurely and is still too rare when sliced. Use a meat thermometer and don’t rely on eyesight. Remove from heat at 135°F and allow carryover cooking to bring it to 140-145°F.
Overcooking
The tri-tip is cooked past medium and is dry and tough when served. Monitor with a thermometer. At 150°F internal temp, carryover cooking can boost it too high. Remove from heat sooner at 135-140°F.
Uneven Cooking
The flat side cooked faster than the uneven thick side. The thin side is overdone while the thick side is underdone. Allow thicker cuts to gradually come to temp over gentler indirect heat. Flip occasionally to even out.
Charred Outside
If grilling over direct high heat too long, the outside can blacken and burn before the inside cooks through. Only sear briefly over direct heat, then move to indirect heat to finish cooking more gently.
No Resting
Cut into the tri-tip immediately and the juices run out. Resting allows juices to redistribute evenly. Always rest for at least 5-10 minutes tented in foil before slicing to seal in moisture.
Frequently Asked Questions
Here are answers to some common questions about cooking tri-tip:
What is the best cut of meat for tri-tip?
Tri-tip comes from the bottom sirloin subprimal cut near the sirloin/round primal. Select Choice or Prime grade for well-marbled, tender meat. Lower grades can be less consistent.
Should you marinate tri-tip?
Marinades are not necessary, but can add flavor if desired. Go for shorter marinade times of 30min-2hrs to prevent the acid from breaking down the meat. Dry rubs also work well.
Does tri-tip need to be tenderized?
Tri-tip does not need mechanical tenderizing. The meat is naturally tender, especially if cooked quickly over high heat. Slow/low cooking for hours may require tenderizing.
What is a good thickness for tri-tip?
1.5-2.5 inches is ideal. Under 1 inch can overcook too quickly. Over 3 inches may need longer cook times. Choose a thickness that fits your timeline and cooking method.
Can you cook tri-tip in a sous vide?
Sous vide is perfect for cooking tri-tip to an exact temperature. Cook for 24+ hours at 130-140°F for tender meat. Sear quickly afterwards.
What can I use if I don’t have a meat thermometer?
Without a thermometer, cook low and slow. Roasting in a 225°F oven allows for more room for error in doneness. Cook until nearly fork tender.
How long does uncooked tri-tip last in the fridge?
1-2 days is ideal, 3 days maximum for food safety. Freeze for longer storage. Defrost in fridge for 12-24 hours before cooking.
Conclusion
Cooking tri-tip roast to perfection requires bringing the meat to the ideal internal temperature for your preferred doneness, most commonly 140-145°F for medium rare. Go low and slow once browned to avoid overcooking. Always rest before slicing. Using an instant read meat thermometer takes the guesswork out of getting tri-tip cooked just right every time. With the proper technique, you’ll achieve tender, juicy and flavorful results.