Tri-tip steak, also referred to as sirloin tri-tip, comes from the end of the sirloin closest to the beef hindquarter. It is a highly-exercised muscle, and has a high-proportion of connective tissue and dense muscle fiber. Tri-tips respond best to a moist-heat cooking environment, achieved by placing a tray of water in the oven with the steak while cooking.
Things You'll Need
- Probe (meat) thermometer
- Kitchen timer
Cook a tri-tip steak for 35 minutes per pound in a 300 to 325 degrees F oven to reach rare. A rare tri-tip steak has internal temperature of 140 degrees F and is characterized by a warm, red center. The steak will have a “springy” feel when pressed. Check the internal temperature of the steak by inserting a meat thermometer in its center.
Roast a tri-tip steak for approximately 36 minutes per pound in a 300 to 325 degrees F oven for medium-rare. Medium rare steaks have an internal temperature of 145 degrees F and a bright pink center.\
Allow 38 minutes of cooking time in a 300 to 325 degrees F oven for each pound of tri tip to reach a medium doneness. Medium steaks have a light-pink center, a semi-firm feel when pressed and an internal temperature of 160 degrees F.
Bake a tri-tip in a 300 to 325 degrees F oven for 39 minutes per pound of product to reach medium well. Medium-well steaks have no pink in their center and are firm to the touch. They have an internal temperature of 160 degrees F.
Roast the tri-tip for a minimum of 40 minutes in a 300 to 325 degree F oven for every pound to reach well done. Well-done steaks have a uniformly brown center, feel very firm to the touch and have an internal temperature at or above 170 degrees F.
- Recipe Tips: Beef Cooking Times
- "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
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