Cook tri tip at 425 degrees Fahrenheit for approximately 30-35 minutes, or until the internal temperature reaches 135-140 degrees Fahrenheit for medium-rare.
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When it comes to cooking tri tip, timing and temperature are crucial factors to ensure a tender, juicy, and flavorful outcome. While there are various methods to cook tri tip, roasting it in the oven at 425 degrees Fahrenheit is a popular choice. The cooking time for tri tip at this temperature usually ranges from 30-35 minutes, depending on the thickness of the meat and the desired level of doneness. However, it’s best to rely on an instant-read thermometer to accurately determine when the meat is cooked to your preference. For medium-rare tri tip, the internal temperature should be around 135-140 degrees Fahrenheit.
As the well-respected chef Emeril Lagasse once said: “Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.” This reminds us that cooking is an art form, and even small adjustments like tweaking the seasoning or cooking time can make a significant difference in the final dish.
Here are some interesting and fun facts about tri tip:
- Tri tip is a popular cut of beef in California and has become a signature dish of Santa Maria-style barbecue.
- It comes from the bottom sirloin section of the cow and is also called a triangle steak due to its triangular shape.
- Tri tip contains 10 essential vitamins and minerals and is a great source of protein.
- In the 1950s, a butcher named Otto Schaefer was the first to commercially sell tri tip, and it quickly gained popularity in the Santa Maria Valley.
- Tri tip is versatile and can be cooked through various methods, such as grilling, roasting, smoking, or sous vide.
- Adding a dry rub or marinade to tri tip before cooking can help enhance its flavor and tenderness.
- Tri tip pairs well with a variety of sides, such as garlic mashed potatoes, roasted vegetables, or grilled corn.
- When slicing tri tip, it’s best to cut against the grain to ensure the meat’s tenderness.
If you want to keep track of cooking times and temperatures for different cuts of beef, here’s a handy table for reference:
CUT OF BEEF OVEN TEMP (°F) INTERNAL TEMP (°F) COOKING TIME PER LB
Tri Tip 425 135-140 30-35 minutes
Sirloin 375-400 130-135 for medium-rare 14-16 minutes for rare,
16-18 minutes for medium, and
20-22 minutes for well done
Filet Mignon 425 125-130 for medium-rare 12-15 minutes for rare,
15-17 minutes for medium, and
20-22 minutes for well done
See a video about the subject.
Sam the Cooking Guy shares tips on how to make the perfect tri-tip in the oven. He advises trimming the excess fat, seasoning with salt and pepper, using a roasting rack, and a thermometer to ensure perfect cooking. Sam cooks the tri-tip at 275 degrees for 45-50 minutes until it’s ready to the desired temperature. He emphasizes the need to add oil to mashed potatoes and cutting against the grain for a more tender cut. Sam concludes by summarizing the importance of using a lower oven temperature and a thermometer to cook meat to perfection.
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Place the uncooked flat side of the tri tip down on the pan. Turn off the burner. Transfer skillet seared tri tip to the oven to bake at 425°F for about 12 minutes per pound.