Living in central California, one of the cuts of meat I have cooked the most is the Tri-tip. I had actually never heard of Tri-tip until I moved to this area. It wasn’t a thing where I lived the first 13 years of my life even though I grew up around cows and a freezer full of beef.
Oddly enough, even though I cook it often, I never once had “Santa Maria” style Tri-tip which apparently is the style that made it famous. And I have to say, I’ve been missing out!
I’ve done rubs and marinades of all sorts. Over time, I’ve dropped marinades from my Tri-tip options because I feel like the meat is such a good tasting cut that it just doesn’t need the marinade.
I came across a few recipes to get an idea of what types of flavors are involved here and came up with a rub myself. Here is the final version that is oh so tasty!