Next time, I may try a slightly shorter time.
So, it’s commonly eaten with a little pink left in the meat?
Hmmm. I see.
I’ll send you a marinated tri tip recipe via freep mail.
Medium rare man, never more than that or you burnt it.
No, it’s probably best cooked to medium rare which isn’t raw. Raw is often described as blue. Medium rare is 130-135 F, as measured in the middle of the thickest part per meat.
If you don’t have one already, you should get a meat thermometer. You can get a good one with a quick read digital read-out for less than $20. If you roast it you can get one with a long thin cable where you insert the probe into the thickest part of the meat, close the oven door on the cable leaving the digital read-out outside. You can set it so that it makes an audible sound when the meat reaches the desired temp.
If you want the internal temp to be 135, set the temp probe to 130 F. When the alarm goes off at 130F, pull the roast from the oven, put it on a plate, tent it with aluminum foil and wait at least 5 minutes. The roast will continue to cook after it’s out of the oven and, more importantly, the juices will redistribute throughout the meat. If you cut it and a lot of juice runs out you didn’t let it rest long enough and when the juice runs out your losing favor and moistness.