Tri tip is a steak-like cut with very little connective tissue, and that means it should be cooked to the same doneness as a steak would be: 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium.
The temperature to cook the tri tip at is kind of up to you. We prefer cooking it slowly at 220°F (104°C) and then reverse searing it on a hot grill. But higher temp cooking methods will also work.
Tri tip functions very similar to a skirt steak, you have to make sure that you cut it right. In the case of the tri tip, we show you where you need to cut against the grain in a quick video so you can be sure to have that perfect cut of meat.
For more on tri tip , see our post on smoking tri tip with a reverse sear.
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