Grilled Tri-tip Steak, Santa Marie Style

Before the mass marketing of meat there were local butchers. The tri-tip steak was first cut in Oakland, California by Otto Schaefer, and grilling them first became popular in Santa Maria County. It was a simple recipe using only salt, pepper, and garlic. This cut quickly began spreading east and is now common throughout the country. The steak is triangular, and the more pointed corner will cook slightly faster than the rest making it a good steak when some want a piece slightly more done.

Tri-tip steak

Several fresh garlic cloves

Salt

Black pepper

Prepare the grill for direct cooking over a hot fire. Cut the garlic cloves in half and rub the cut side over the meat. Thoroughly covering all surfaces. Season with salt and pepper. Grill the meat directly over the fire for 5 minutes per side for medium rare.