Tri-tip is a relatively lean beef cut, meaning it can become tough if cooked for too long. However, if cooked with the right method, it can become tender and flavorful.
Cooking low and slow tri-tip, such as braising or slow roasting, can help break down the connective tissues and make it more tender. But be cautious, as overcooking can still lead to a dry and tough result.
For the most tender and juicy tri-tip, it is best to cook it using a combination of high heat searing (to develop a flavorful crust) followed by a lower heat roasting until it reaches the desired internal temperature. For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C) and for medium, around 135-140°F (57-60°C). Allow the tri-tip to rest for 10-15 minutes before slicing to help retain its juices and maximize tenderness.