Using just a few spices that you probably already have in your pantry, this recipe will take you on a trip to California’s Central Coast. While there is some debate about when people first started cooking tri-tip as a distinct cut of beef, Santa Maria is generally considered to be the birthplace of this now very popular practice. Due to its lean tenderness and relative lack of connective tissue, this not-so-typical cut is rarely cooked low-and-slow like its BBQ counterparts. Instead, after you rub your tri-tip with a simple spice blend and let it marinate, your June will cook it just until it’s reached your preferred doneness level. We recommend rare or medium rare here, and we also find that this recipe is extra delicious if the tri-tip marinates 12-24 hours.