Tri Tip Internal Temperature (How to Know When Your Tri Tip Steak is Done Cooking)
on Feb 03, 2023
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What’s the key to achieving the perfect tri-tip? It’s all about getting the right internal temperature! Keep reading to learn everything you need to know about cooking this tasty beef cut to the best temperature for your desired doneness.
You may have seen tri-tip at your local butcher or in the meat section of your favorite grocery store. This delicious cut of beef typically weighs 1.5 to 2.5 pounds and can be prepared using the grill, oven or smoker. In comparison to other cuts of steak like ribeye or strip, tri-tip is a budget-friendly option that doesn’t scrimp on taste.
Keep reading to learn more about tri-tip, the best ways to cook it and the ideal internal temperature for a restaurant-quality meal.
What is Tri Tip?
Tri-tip steak is a cut of beef from the bottom sirloin of a cow. Known for its rich flavor and tender texture, this cut can be grilled, smoked or oven roasted. Tri-tip is a triangular cut that’s delicious with your favorite dry rub or a homemade marinade, paired with just about any side dish. Typically weighing between 1.5 and 3 pounds, tri-tip cooks quickly so you can get dinner on the table ASAP.
On average, tri-tips are 8 inches long and 3 inches thick. They’re typically sold in large slabs at the butcher or the meat section of the grocery store.
Depending on who you ask, tri-tip may go by one of several names. If someone mentions Newport Steak, Triangle Roast or Bottom Sirloin Tip, they’re talking about tri-tip. It’s also known as the California Cut or Santa Maria Cut due to its popularity on the west coast.
What Is the Best Tri Tip Temp When Done?
Most meat lovers agree the best way to enjoy tri-tip is cooked medium-rare at an internal temperature between 130 and 135°F when removed from the heat. It comes out tender with a nice sear on the outside.
It’s worth noting that for food safety reasons, the USDA recommends cooking beef to an internal temperature of 145°F and allowing it to rest for a minimum of 3 minutes before serving.
Tri Tip Internal Temp Chart
Here is a complete chart showing the internal temperature for tri tip for each doneness:
| Doneness | Description | Internal Temp When Removed from Heat | Final Internal Temp |
| Rare | Cool red center | 120°F (48°C) | 125°F (50°C) |
| Medium rare | Warm red center | 130°F (54°C) | 135°F (57°C) |
| Medium | Warm pink center | 140°F (60°C) | 145°F (63°C) |
| Medium well | Pale pink center | 150°F (66°C) | 155°F (68°C) |
| Well done | Little or no pink | 155°F (68°C) | 160°F (71°C) |
Measuring Tri-Tip Internal Temperature
To make sure your tri-tip is done to your liking, it’s best to use an instant-read thermometer. Insert the probe into the thickest part of the meat for the most accurate reading.
If you’re using an instant-read thermometer, it’s recommended that you remove the tri-tip from the heat source when 80% of the cooking time has passed. For a 1.5-pound cut, 80% of the cooking time may be as little as 12 minutes if you’re baking or grilling at 400 degrees.
The third type to consider is the dual probe wireless thermometer, which is most ideal for smoking or grilling. With this type of thermometer, the probe stays inserted throughout the entire cooking process and provides accurate readings to an external screen.
How To Cook the Best Tri Tip
For a tasty tri-tip that’s grilled to perfection, you don’t need any fancy equipment. Any decent gas or charcoal grill should get the job done. By using a two-zone fire setup, you’ll get a deliciously crisp char on the outside with tender, succulent meat on the inside.
Allow your grill grate to reach a temperature of 500°F and cook 5 to 7 minutes per side or until it reaches your desired internal temp. If you’re using a gas grill, keep the other side of the grill off. For a charcoal grill, be sure not to place any coals on the other side of the grill.
You can also opt to cook tri-tip low and slow at a temperature of 200°F on the grill or smoker. Once cooked to your desired doneness, you can reverse sear at high heat to get a nice crust before serving.
Tips for Cooking Tri Tip
- Trim the Tri-Tip: trimming the fat is an essential first step when cooking tri-tip. Since fat can prevent the meat from cooking evenly, it’s always recommended to remove all but a thin layer of fat.
- Season the Meat: use your favorite dry rub to generously season the tri-tip before cooking. Try a simple blend of salt, black pepper and dried herbs with onion and garlic powders for a flavorful tri-tip.
- Set the Right Cooking Temperature: For the tenderest, juiciest results, use a low temperature (200-250°F) to slowly cook the tri tip. In a hurry? Cook at 400°F for dinner in a flash.
- Check/Monitor the Internal Temp: To avoid overcooking or undercooking, it’s essential that you monitor the internal temperature of the tri-tip. A meat thermometer with a probe is the best way to get an accurate reading. If you want a medium-rare (130°F) tri-tip, this should take around 15 minutes in the oven or on the grill..
- Let It Rest: Remove the tri-tip from the heat source when it’s 5°F below your desired temperature. Allow it to rest for five minutes and the temperature will gradually rise, while allowing the meat to retain its juices.
How to Serve Tri-Tip After It’s Done
Remove the tri-tip from the grill or oven and cover it with foil. Allow it to rest for at least five minutes, which is an important step if you want super tender, evenly cooked meat. After resting, it’s time to slice your tri-tip.
When it comes to steak, using a sharp knife and cutting against the grain are a must. Take a look at the muscle fibers in the beef and cut perpendicularly to these lines at a 45-degree angle. This allows for more tender meat and a better dining experience.
Frequently Asked Questions
What Should The Internal Temperature Of The Tri-Tip Be?
Despite the USDA’s recommendation of 145°F, most steak lovers will tell you that an internal temperature of 130°F produces the best-tasting tri-cut. Like other small cuts of steak, tri-tip roasts are most tender and juicy when served medium-rare.
What is the Internal Temp for Smoked Tri Tip?
Since smoking is not a high-temperature cooking method, the tri tip internal temp will not rise much after cooking like it would after oven roasting. Therefore, you’ll want to smoke until it reaches the final temperatures for each doneness: 125°F (50°C) for rare, 135°F (57°C) for medium-rare or 145°F (63°C) for medium. It’s best not to go beyond 145°F given the risk of the meat drying out.
How Long to Cook a 1.5 lb Tri Tip?
Tri tip cooked using a 400°F oven or grill will take 10 to 15 minutes per pound, or 15 to 22 minutes for 1 ½ pounds. However, cooking methods such as smoking that use indirect heat (approximately 225°F) will take 30 minutes per pound, or 45 minutes for a 1 ½ pound tri tip.
How Can I Avoid Chewy Tri Tip?
There are six easy ways to make tri tip more tender:
- Consider marinating the meat for several hours to help tenderize it before cooking.
- Remove it from the refrigerator a full hour before cooking to take the chill off for more even cooking.
- Pat dry with paper towels to remove excess moisture that could interfere with searing.
- Rub the tri tip with oil and salt immediately prior to cooking to tenderize the meat.
- Always use a thermometer to measure the internal temperature and cook to an absolute maximum of 145°F (63°C).
- Always slice against the grain to serve, cutting through fibers in the meat.
Should You Cook Tri-Tip The Fat Side Up Or Down?
Before cooking tri-tip, it’s always recommended to trim away as much fat as you can. This is especially necessary if you’re using high heat to grill or bake. If you’ve left a bit of fat on the steak, it’s best to turn this side upwards. If you’re using lower heat or a slow cooking method like smoking, it’s not as necessary to remove the fat.
Should You Wrap The Tri-Tip In Foil?
To get the best sear on the outside of your tri-tip, it’s not recommended that you wrap it in foil. If you do decide to use foil, it’s best to remove it during the last few minutes to allow the meat to get a good sear. On the flip side, if the outside has started burning before the meat has reached the desired internal temperature, foil can act as a protective barrier during the last few minutes of cooking.
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Tri Tip Internal Temp (How to Cook Tri Tip Steak)
Ingredients
- 2 tri-tip steaks, 1-inch thick
- 1 tablespoon olive oil
- steak seasoning, to taste
- 2 tablespoons unsalted butter
- 1 sprig fresh rosemary, chopped
- 2 sprigs fresh thyme
Instructions
- Remove the steaks from the fridge 30 minutes ahead of time.
- Preheat the oven to 400°F.
- Heat a large oven-safe skillet over medium-high heat until very hot.
- Rub the steaks with olive oil and generously season with steak seasoning. Sear for 2-3 minutes per side and transfer to the preheated oven.
- Bake for 10-15 minutes or until the steaks reach the desired doneness. The best way to determine if the steak is done is to use an instant-read meat thermometer. Remove the steaks from the skillet, loosely tent with foil and let them rest for at least 5 minutes.
- Top the steaks with butter.
- Garnish with rosemary, thyme and serve.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
