Tri-tip is a triangular cut of beef from the bottom sirloin. Thanks to the marbling that runs throughout the meat, it is very beefy and juicy. However, it’s still quite lean and can easily dry out if overcooked, which is why I like to cook it to medium-rare. The tri-tip temp is almost always where things get serious, and this isn’t just a matter of intuition or luck. When cooked just right, tri-tip is flavorful, literally melts in your mouth, and makes a perfect topping for sandwiches or pasta. To help you nail that, this guide includes the best tri-tip temperature chart. Let’s check it out.
Why Temperature Matters?
In fact, it’s not just tri-tip, every cut of beef has a sweet spot where its proteins break down just right, and its fat renders beautifully, achieving a perfect balance of juiciness and tenderness. This is especially important for leaner cuts like tri-tip roast, as overcooking will make the meat dry and tough, which isn’t always obvious just by looking at it. That’s why a meat thermometer is what you really need to rely on.
What is the Best Tri-Tip Temp When Done?
Ask any pitmaster what temp is tri-tip done, and most will likely tell you that medium-rare is the way to go. That lands around 130-135°F (54-57°C), where the meat still has that rosy center, loads of juice, and a nice char on the outside without drying out. It’s also forgiving too - if you’re new to this, medium-rare gives you a buffer before it veers into tougher territory.
Of course, “best” depends on who you’re feeding. Some prefer a bit more doneness, like medium or medium-well. In any case, never cook it well-done, as this can make your roast as tough as a shoe sole.
Tri-Tip Temperature Chart
To make things easier, I’ve put together a quick tri-tip temperature chart based on doneness levels. Keep in mind that these are final temperatures after resting, so you should take the meat off the heat a few degrees earlier since it’ll keep cooking from residual heat, which is also called carryover cooking.
|
Doneness |
Tri-Tip Internal Temp |
What You’ll Get |
|
Rare |
120-125°F (49-52°C) |
Cool red center, very juicy, soft |
|
Medium-Rare |
130-135°F (54-57°C) |
Warm red center, the best balance of tenderness and flavor |
|
Medium |
140-145°F (60-63°C) |
Pinkish-brown center, a bit firm but still moist |
|
Medium-Well |
150-155°F (66-68°C) |
Mostly brown with a slightly hint of pink, drier but still acceptable |
|
Well-Done |
160°F (71°C) |
Brown throughout, tough and dry |
How to Check Tri-Tip Internal Temp?
Checking tri-tip internal temperature is easier than you might think, but it takes a precise, reliable meat thermometer.
If you’re using an instant-read thermometer, check the temperature every few minutes towards the end of cooking. Since the tri-tip is triangular, you need to insert the probe lengthwise, parallel to the grain of the meat, into the thickest section. Then wait a few seconds for the reading to stabilize.
For a leave-in probe or wireless meat thermometer, just insert it before cooking, so that you can monitor the internal temperature without opening the lid frequently.
And remember, rest the meat tented in foil for about 10 minutes after pulling it off. That tri-tip done temp will rise a bit, redistributing juices for better slices.
Tips for the Best Tri-Tip
Beyond just focusing on the crucial tri-tip temp, here are some practical tips to elevate your game and make your roast shine:
- Select high-quality beef with good marbling. That’s where the beefy flavor comes from.
- Trim excess fat that won’t tenderize and can make the meat chewier down to about 1/4 inch.
- Use the reverse sear method - basically slow-roast at low heat until near your target internal temperature, then blast it hot for the crust.
- Resting is non-negotiable. Skipping it means juices run out when you cut instead of locking in the meat.
- Slicing against the grain by finding those parallel lines running in one direction and cutting straight across them to shorten the tough muscle fibers.
RELATED: How to Reverse Sear Steak?
FAQs
What is the safe minimum temp for tri-tip?
You might have noticed that my suggested tri-tip internal temp is 130-135°F, which is lower than the FoodSafety’s safe minimum guideline of 145°F. Actually, for whole cuts of beef like tri-tip, bacteria primarily reside on the surface, so as long as the surface is well-seared, it’s generally safe to eat at lower temperature. However, if you prioritize safety, sticking to 145°F is a totally sensible choice, though it may lose some juices and tenderness.
What is the best way to cook tri-tip?
For lean cuts of meat, I always reverse sear or sous vide. The idea behind both methods is basically the same - start by slow-cooking the tri-tip near your desired doneness, then sear at high heat to create the crispy exterior.
RELATED: Sous Vide Tri-Tip Recipe
What is the cooking temp for tri-tip?
The cooking temperature for smoking or slow roasting is 225-275°F, and the final sear step should go higher at 375-425°F. For sous vide, the cooking temp should be the same as the final tri-tip temp.
How long to cook tri-tip?
Cooking time is not a fix number but the internal temperature. Each pound of tri-tip roast usually takes about 18-20 minutes in a 425°F oven, or 30-40 minutes for low-and-slow smoking or grilling. The sous vide time is anywhere from 4 to 12 hours.
