USDA: cook tri-tip to 145°F (63°C) and rest 3 minutes. Because it's a lean, steak-like cut, ThermoWorks suggests medium rare (130-135°F) or medium (135-145°F).
- USDA safe minimum
- 145°F63°C internal temperature
- Rest time
- 3 minBefore carving or eating
- Doneness range
- 130–135°FMedium rare to medium
- Safe & popular
- 135°FMedium
- 130°FMedium rare54°C
- 135°FMedium57°C
Safe minimums from USDA FSIS and FoodSafety.gov. Checked .
Tri-tip temperature chart
| Doneness | °F | °C | Notes |
|---|---|---|---|
| Medium rare | 130°F | 54°C | ThermoWorks range 130-135°F (below USDA's 145°F + 3-min rest) |
| Medium | 135°F | 57°C | ThermoWorks range 135-145°F; reaches USDA's 145°F only at the top |
Doneness targets come from the culinary sources listed below. USDA's food-safety minimum is 145°F (63°C) with a 3-minute rest; anything below it is a personal risk choice.
Safe temperature for tri-tip
USDA: cook tri-tip to 145°F (63°C) and rest 3 minutes. Because it's a lean, steak-like cut, ThermoWorks suggests medium rare (130-135°F) or medium (135-145°F).
When to take it off the heat
Carryover cooking: Certified Angus Beef advises taking steaks off the heat about 5°F before the target and roasts 5-10°F early; ThermoWorks says 3-10°F depending on size and heat.
Where to put the thermometer
Insert through the side of the cut so the tip sits in the center, clear of bone and fat (Certified Angus Beef).
Questions people ask
Should tri-tip be cooked like brisket?
No. ThermoWorks notes tri-tip has little connective tissue, so it's best at steak-style doneness rather than BBQ temps around 200°F.
What temp should I pull tri-tip?
Pull a few degrees before your target; Certified Angus Beef advises about 5°F early for steak-sized cuts.