Tri Tip Temp Chart
Tri-tip is a lean, triangular cut from the bottom sirloin that cooks quickly and tastes best around medium-rare. This chart gives pull and final temperatures for every doneness, approximate cooking times for smoking, grilling and oven roasting, and shows how to slice across its two grain directions.
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5 files · PDF, XLSX, DOCX
Tri-Tip Temperature Chart & Cook Log
Printable tri-tip temperature chart in °F and °C, an Excel cook time planner, a smoking and grilling log, a slicing guide and a beef doneness chart.
- Temperature chart (PDF)
- Cook time planner (XLSX)
- Smoking & grilling log (PDF, DOCX, XLSX)
- + 2 more
$5.00 USD, one-time 5 files · about $1.00 each
- Instant download
- 7-day refund
- Secure checkout by Stripe
7-day money-back guarantee. Full refund within 7 days of purchase, even after you download.
Free sample: Tri Tip Temperature Chart (PDF, 78 KB)
Tri-Tip Temperature Chart & Cook Log
Printable tri-tip temperature chart in °F and °C, an Excel cook time planner, a smoking and grilling log, a slicing guide and a beef doneness chart.
- Temperature chart (PDF)
- Cook time planner (XLSX)
- Smoking & grilling log (PDF, DOCX, XLSX)
- Slicing guide (PDF, DOCX)
- Beef doneness chart (PDF)
Formats: PDF, XLSX, DOCX. Instant download after payment (link valid 72 hours, up to 5 downloads). AI-assisted: the templates were drafted with AI help and reviewed and laid out before publishing.
$5.00 USD, one-time 5 files · about $1.00 each
- Instant download
- 7-day refund
- Secure checkout by Stripe
7-day money-back guarantee. Full refund within 7 days of purchase, even after you download.
Free sample: Tri Tip Temperature Chart (PDF, 78 KB)
Full refund within 7 days — see the refund policy and license.
Free printables
Single sheets you can print right now, no sign-up. The full pack adds every sheet in one download plus the editable files.
Printable Tri Tip Temp Chart
Printable Tri-Tip Cook Time Planner
Printable Tri-Tip Cook Log
Printable Tri-Tip Slicing Guide
Printable Beef Doneness ChartTri tip temperature chart
| Doneness | Pull temperature | Final after resting | Look |
|---|---|---|---|
| Rare | 120–125 °F (49–52 °C) | 125–130 °F (52–54 °C) | Deep red centre, cool |
| Medium-rare | 128–132 °F (53–56 °C) | 130–135 °F (54–57 °C) | Warm red-pink centre — most popular for tri-tip |
| Medium | 135–140 °F (57–60 °C) | 140–145 °F (60–63 °C) | Pink centre |
| Medium-well | 145–150 °F (63–66 °C) | 150–155 °F (66–68 °C) | Slightly pink |
| Well done | 155 °F+ (68 °C+) | 160 °F+ (71 °C+) | No pink; drier |
The temperature keeps rising by about 3–7 °F (2–4 °C) after the meat comes off the heat — called carryover cooking — so pull it a few degrees early. The USDA’s recommended minimum for whole cuts of beef is 145 °F (63 °C) with a 3-minute rest; many cooks prefer tri-tip medium-rare, which is below that guideline.
Approximate cooking times
| Method | Heat | Time for a 2–3 lb tri-tip (to medium-rare) |
|---|---|---|
| Smoker | 225–250 °F (107–121 °C) | About 1–1½ hours, then an optional sear |
| Reverse sear (oven or grill indirect, then sear) | 250–275 °F indirect, then high direct | About 45–75 minutes plus 2–3 minutes per side sear |
| Grill, direct then indirect | Medium-high | About 25–35 minutes, turning |
| Oven roast | 425 °F (220 °C) after a pan sear | About 20–30 minutes |
Times vary with thickness, starting temperature and your equipment. Always cook to temperature, not time: use an instant-read or leave-in probe thermometer in the thickest part.
Why tri-tip is cooked to lower temperatures
Tri-tip is lean with a moderate fat cap and little marbling inside. Cooked beyond medium, it tightens and dries out quickly. Unlike brisket or chuck, which are cooked to 195–205 °F to break down connective tissue, tri-tip is treated like a thick steak or roast: cooked relatively quickly to a pink centre, rested and sliced thin. Its uneven shape is an advantage for a group — the thin tip ends up more done than the thick centre, giving a range of doneness to suit everyone.
How to slice tri-tip against the grain
- Rest the meat for 10–15 minutes, loosely tented with foil.
- Look at the surface: the muscle fibres run in two directions, fanning out from the corner where the two long sides meet.
- Cut the roast in two at that corner where the grain changes direction.
- Slice each piece across the grain, about ¼ inch (6 mm) thick.
Slicing against the grain shortens the muscle fibres, making every bite more tender. Slicing with the grain leaves long, chewy fibres even in a perfectly cooked roast.
Seasoning and preparation
- Trim thick fat to about ¼ inch, and remove silver skin from the underside.
- Season with a simple rub: salt, pepper and garlic are traditional for Santa Maria-style tri-tip from California’s Central Coast, often cooked over red oak.
- Dry-brine with salt for 1–24 hours in the fridge for better seasoning and crust.
- Let the meat sit out for 20–30 minutes before cooking to take the chill off.
- Use a leave-in probe in the thickest part to track temperature without opening the lid.
What is in the printable pack
- Tri-tip temperature chart — pull and final temperatures in °F and °C, sized for the fridge or grill station.
- Cooking time planner (Excel) — enter weight, method and serving time to get a start time with a resting window.
- Smoking and grilling log — record weight, rub, wood, temperatures and results to repeat your best cook.
- Slicing guide — diagram notes on finding the grain change.
- Beef doneness chart for other steaks and roasts.
Who it is for
Backyard grillers, smoker owners, home cooks trying tri-tip for the first time and anyone who wants a quick temperature reference at the grill.
Formats
Charts are print-ready PDFs (US Letter; they print on A4); the planner is an Excel workbook; the log is available as PDF and Word.
Food safety notes
Keep raw beef refrigerated at 40 °F (4 °C) or below and wash hands and boards after handling it. Whole cuts of beef are generally considered safe below the USDA minimum when the surface has been seared, because bacteria are mainly on the outside; ground beef is different and should be cooked to 160 °F (71 °C). Refrigerate leftovers within two hours of cooking. People who are pregnant, elderly or immunocompromised may wish to follow the USDA guideline temperatures.
Frequently asked questions
What temperature should tri-tip be cooked to?
Most people pull it at about 128–132 °F for medium-rare, reaching 130–135 °F after resting.
How long does it take to smoke a tri-tip?
About 1–1½ hours at 225–250 °F for a 2–3 lb roast, cooked to temperature rather than time.
Should I rest tri-tip?
Yes, 10–15 minutes loosely tented with foil.
Why is my tri-tip tough?
Usually it was overcooked or sliced with the grain.
Was AI used to create the pack?
The charts were drafted with AI assistance from standard cooking guidance and checked and formatted before publishing.