History of the Tri-Tip Beef Cut:
Tri-Tip is a cornerstone of Santa Maria Style Barbecue that boasts a rich history within California's culinary evolution. Its journey from an overlooked piece of meat to a barbecue sensation is a tale of flavor discovery and innovation.

In the 1950s, Tri-Tip was a relatively unknown cut of meat in the world of American cuisine. This all changed when a couple of restaurant owners were introduced to the Tri-Tip cut by Bob Schutz of the Santa Maria Market. Schutz, who is now widely acknowledged for popularizing this cut, saw potential in what was then considered a cut merely fit for stew meat or ground beef.

Tri-Tip, deriving its name from its distinctive triangular shape, is a tender and flavorful cut from the top sirloin. Its rise to fame within the Santa Maria Valley, and subsequently throughout California's Central Coast, is a testament to its unique texture and robust flavors. While this cut is now a staple of family barbecues and a highlight of the "West" region's culinary offerings, it remains less known in other parts of the United States, with many butchers outside of California still unfamiliar with its potential.

How to Prepare and Season Tri-Tip Steaks:
As a lean cut, Tri-Tip benefits from careful cooking to maintain its moisture and tenderness. Grilling or smoking are preferred methods, capturing the essence of authentic Santa Maria Barbecue. Seasoning is critical in elevating the natural flavors of Tri-Tip. A blend of salt, pepper, garlic, and other herbs complements its rich beefy taste.

Cooking Tips for the Perfect Tri-Tip:
Rest Before Cutting: After cooking, let the Tri-Tip rest for several minutes. This allows the juices to redistribute, ensuring a moist and flavorful steak.
For maximum tenderness, slice the Tri-Tip against the grain. This technique cuts through the muscle fibers, making the meat more tender.