Tri-Tip Internal Temperature Chart
Recommended texture: medium-rare to medium. Pull a few degrees before the desired finish and rest 10 minutes.
| Doneness | Pull range | Finish range |
|---|---|---|
| Rare | 120–125°F | 125–130°F |
| Medium-rare | 125–130°F | 130–135°F |
| Medium | 135°F | 140°F |
| Medium-well | 145°F | 150°F |
| Well-done | 155°F | 160°F+ |
USDA guidance for whole cuts of beef uses 145°F followed by a 3-minute rest. Choosing lower doneness increases food-safety risk.
Times are estimates. Check several spots with a thermometer. Reviewed 2026-08-11.