I usually stay very local, but I have a venue about 45 min to an hour out of town coming up in Sept. I need to pre cook tri tips for sandwiches and finish them on the grill. I can keep them warm during transport so that is not an issue. I want to cook them to temp in my oven, then finish them on the grills provided on venue. What temp should I shoot for? I was thinking 105, a friend in the school system said she agreed, another said less (90), another at the restaurant I work at says higher (120). So with the driving time, which is still well within the "Safe Zone", what temp would you stop the oven cooking to keep them rare to medium rare after re-warming over a charcoal grill?