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2. Tri-tip - Wikipedia

   en.wikipedia.org/wiki/Tri-tip

   The tri-tip is a triangular cut of beef from ... over red oak wood to medium-rare ... about 10 minutes per pound until the internal temperature is 130–135 °F (54 ...

3. Peppered Tri-Tip Roast Recipe - AOL

   homepage.aol.com/food/recipes/peppered-tri-tip-roast

   Place the tri-tip fat side up on the rack and roast until the internal temperature of the thickest part of the roast, measured with an instant-read thermometer, reaches 120 degrees for rare, 125 to 130 degrees for medium-rare, 135 degrees for medium. Start checking after about 25 minutes; medium-rare (my preference) will take 30 to 35 minutes ...

4. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .

5. Peppered Tri-Tip Roast Recipe - AOL

   www.aol.com/food/recipes/peppered-tri-tip-roast

   Place the tri-tip fat side up on the rack and roast until the internal temperature of the thickest part of the roast, measured with an instant-read thermometer, reaches 120 degrees for rare, 125 ...

6. Peppered Tri-Tip Roast Recipe - AOL

   w.main.welcomescreen.aol.com/food/recipes/...

   Want to make Peppered Tri-Tip Roast? Learn the ingredients and steps to follow to properly make the the best Peppered Tri-Tip Roast? recipe for your family and friends.

7. How to Cook Tri-Tip Steak - AOL

   www.aol.com/cook-tri-tip-steak-131814151.html

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8. Which City Has the Best BBQ in All the US? - AOL

   www.aol.com/city-best-bbq-us-145700531.html

   Tri-tip, a lean cut from the bottom sirloin, is the steak most commonly associated with this style of barbecue; it’s usually cooked for about two hours until medium-rare and sliced thin.

9. Beefsteak - Wikipedia

   en.wikipedia.org/wiki/Beefsteak

   Medium (French: à point, anglais) – (63 °C (145 °F) core temperature) The middle of the steak is hot and fully pink surrounding the center. The outside is grey-brown. The outside is grey-brown. Medium well done (French: demi-anglais, entre à point et bien cuit ) – (68 °C (154 °F) core temperature) The meat is lightly pink surrounding ...