No one else has mentioned this cut, but I'm not overly suprised. Tri-Tip is huge (wildly popular)in California. In my limited travels, I haven't seen it much. It is an excellent cut and marinades very well. I enjoy it medium rare but rib-eyes are my favorite rare at the Tee-Off in Santa Barbara. Their RibEyes are ginormous! I digress. The only particular "style" Tri-tip I've found is the Santa Maria style with lots of seasoning. However, most like to put tri-tip on french rolls with lots of salsa or bbq sauce. I like it best on camping trips cooked over coals with no marinade, wheat tortillas, and lots of fresh tomato salsa and avocado.