What is Tri Tip?
Tri tip is a triangular cut of beef that comes from the bottom sirloin primal cut. It is a flavorful and tender cut of meat that is popular in California and other western states of the United States. Tri tip is also known as Santa Maria steak or Newport steak, and it is often grilled or smoked.
Understanding the Basics of Cooking Tri Tip
Cooking tri tip requires some basic knowledge of meat preparation and cooking methods. It is important to season the meat well before cooking and to let it rest at room temperature for 30 minutes before cooking. Tri tip can be cooked in different ways, including grilling, smoking, roasting, or searing. However, the most popular method is grilling over indirect heat.
Why Temperature Matters When Cooking Tri Tip
Temperature is a crucial factor when cooking tri tip because it determines the doneness and the texture of the meat. Overcooking tri tip can result in tough and dry meat, while undercooking it can lead to a chewy and raw texture. Therefore, it is essential to know the proper temperature range for each level of doneness.
What is Medium Rare Tri Tip?
Medium rare tri tip is a type of doneness that is preferred by many people. It is characterized by a warm, red center and a slightly pink exterior. Medium rare tri tip is juicy, tender, and full of flavor because it has not been cooked for too long.
What Temperature is Considered Medium Rare?
The temperature range for medium rare tri tip is between 130°F and 135°F. This is the internal temperature of the meat, which can be measured using a meat thermometer. It is important to note that the temperature will continue to rise by a few degrees during the resting period after cooking.
Recommended Internal Temperature for Medium Rare Tri Tip
The recommended internal temperature for medium rare tri tip is 135°F. This temperature ensures that the meat is cooked to a safe level while retaining its juiciness and tenderness. To achieve this temperature, the tri tip should be cooked over indirect heat until the internal temperature reaches 130°F, and then it should be removed from the heat and allowed to rest for 5-10 minutes.
Using a Meat Thermometer to Check Temperature
Using a meat thermometer is the most accurate way to check the internal temperature of the tri tip. The thermometer should be inserted into the thickest part of the meat, avoiding any bones or fat. It is important to clean the thermometer between uses to prevent cross-contamination.
Resting Time for Tri Tip After Cooking
Resting time is an essential step in cooking tri tip because it allows the juices to redistribute throughout the meat. The tri tip should be removed from the heat source and allowed to rest for 5-10 minutes before slicing. This ensures that the meat is juicy and tender.
How to Achieve Perfectly Cooked Medium Rare Tri Tip
To achieve perfectly cooked medium rare tri tip, the meat should be seasoned well, cooked over indirect heat until the internal temperature reaches 130°F, and then allowed to rest for 5-10 minutes. It is also important to slice the meat against the grain to ensure tenderness.
Overcooking vs Undercooking Tri Tip
Overcooking tri tip can result in tough and dry meat, while undercooking it can lead to a chewy and raw texture. It is important to monitor the internal temperature of the meat to ensure that it is cooked to the desired level of doneness.
Tips for Cooking Medium Rare Tri Tip
Some tips for cooking medium rare tri tip include letting the meat rest at room temperature before cooking, seasoning it well, cooking it over indirect heat, monitoring the internal temperature with a meat thermometer, and allowing it to rest after cooking.
Serving Suggestions for Medium Rare Tri Tip
Medium rare tri tip can be served in a variety of ways, such as sliced thin for sandwiches or tacos, served with a side of vegetables or potatoes, or chopped and used in salads. It pairs well with a variety of seasonings and sauces, such as garlic, rosemary, or chimichurri.
