The tri-tip is a triangular cut of beef sourced from the bottom sirloin. Also known as the Santa Maria roast or triangle roast, this cut is relatively lean and can become dry if not cooked to the correct internal temperature. Precise temperature control ensures the meat remains juicy and tender. This guide provides the specific internal temperatures necessary to cook this cut to your preferred level of doneness.
Internal Temperature Guide for Doneness
The most reliable way to ensure a desirable result is to monitor the internal temperature of the meat as it cooks. The temperatures listed below represent the point at which the tri-tip should be removed from the heat source, not the final serving temperature after resting. Medium-rare is widely considered the ideal doneness for this cut, maximizing its tenderness and flavor.
For a rare tri-tip, remove the meat when the internal temperature reaches 120°F, resulting in a final temperature of 125°F after resting. To achieve a medium-rare finish, pull the tri-tip from the heat at 130°F, which will rise to a final 135°F. If you prefer a warm pink center, aim for a medium doneness by removing the meat at 140°F, resulting in a final temperature of 145°F. A medium-well tri-tip requires removal at 150°F, leading to a final temperature of 155°F. Cooking the tri-tip to a well-done state means pulling it at 155°F for a final temperature of 160°F, though this risks a drier texture due to the cut’s leanness.
How to Accurately Measure Tri-Tip Temperature
Using a meat thermometer is the only way to accurately gauge the doneness of the tri-tip, eliminating guesswork. An instant-read thermometer is recommended for its speed and precision, allowing for quick checks without losing too much heat from the cooking environment. Proper placement of the probe is necessary to get a reliable reading.
The thermometer probe must be inserted into the thickest part of the meat, which is typically the center of the triangular cut. Avoid placing the probe near any large pockets of fat, gristle, or bone, as these areas will not reflect the true temperature of the muscle fibers. An inaccurate reading from improper placement can lead to undercooked or overcooked results. Monitoring the temperature in the thickest section ensures the entire roast is cooked to a safe and desirable level.
The Role of Resting and Carryover Cooking
Once the tri-tip is removed from the heat source, its internal temperature will continue to rise, a phenomenon known as carryover cooking. This temperature increase occurs because the exterior of the roast is significantly hotter than the interior. For a tri-tip, this temperature rise typically ranges between 5 and 10°F, which must be factored into the removal temperature.
Resting the meat for 10 to 15 minutes after cooking is necessary to ensure a moist and tender final product. During the cooking process, the muscle fibers contract and push the internal moisture toward the surface of the meat. Allowing the tri-tip to rest gives the muscle fibers time to relax and reabsorb the juices, which then redistribute evenly throughout the roast. Slicing the meat too early will cause these juices to spill out onto the cutting board, resulting in a dry texture.