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How would I cook this @betarhoalphadelta ?

Definitely options. The "traditional" Santa Maria is seasoned with salt/pepper/garlic (SPG), cooked over live fire oak wood, on a grate that can be raised and lowered to adjust the amount of heat you're exposing it to, so that you get a nice sear on the outside and the inside to your appropriate doneness. 

I recommend the traditional Santa Maria seasoning. SPG is just always good. You can hit it with some olive oil first for the seasoning to adhere to the meat, although I usually hit it with Worcestershire sauce. If you want to get spicy, rub it with some Sriracha and then hit it with SPG. You can season pretty liberally because the steak will be sliced (more on that below) and each slice will only have a little bit of seasoned surface area. Give it 10 minutes for the seasoning to set on the surface (in the fridge / leave out is your choice), and you're ready to cook. 

But overall it's just a big steak. For something like this I'd go either sear/finish or reverse sear, because you don't want to char the crap out of it and have a raw center. But you know meat well enough not to do that, so I don't have to tell you that. I prefer sear-first but I know a lot of people disagree on that. You want to cook to medium rare or at MOST medium. IIRC you are less of a medium rare fan, but it's a leaner cut and if you go past medium it's going to be a little dry. It's really not a hard cut to cook. Despite the shape they're usually pretty uniformly thick across the whole thing so they cook surprisingly evenly. Let it rest (as you would any thick piece of meat), and then slice it.

The bigger thing is how to slice it. See below. The blue line is where there will be a bit of a seam of fat. The grain of the meat runs in different directions on either side of the grain. And since you want to slice across the grain, that can be a slight problem. How you get around that is cutting it into two pieces before you slice it. 

The blue line is that fat seam. Slice it there first. Then cut each individual piece across the orange lines. Generally (as Michael Symon suggests) you want to cut it to the width of a #2 pencil. It's naturally a tougher piece of meat, but cut that way it will have a nice chew without being "chewy" or tough. 

Personally I don't think it needs a sauce. Nor even adornment, although a good chimichurri is quite nice on it. Leftovers are great for sandwiches--although nobody ever sees leftover tri tip in this house 

I cube it and put it in chili for 3 hours

Well if you want to throw money away for an inferior product... You do you. 

IMHO it's too lean to be a good chili stew meat. It'll dry out and not be good a tall. 

If you want to put it in chili, cube it (no more than 1/2", probably 1/3" cubes better) and toss it in right at the end.

and 2021 champ -Dire Wolf Chili

by Randy Allen

Ingredients
2 lb tri-tip beef cubed (rinse & set aside)

Badge, during my week here on Lake Michigan, since this is the sausage belt of the U.S.  I found a place with classic plate of Sausage Franconello here in New Buffalo, MI.

So good.

Definitely options. The "traditional" Santa Maria is seasoned with salt/pepper/garlic (SPG), cooked over live fire oak wood, on a grate that can be raised and lowered to adjust the amount of heat you're exposing it to, so that you get a nice sear on the outside and the inside to your appropriate doneness.

I recommend the traditional Santa Maria seasoning. SPG is just always good. You can hit it with some olive oil first for the seasoning to adhere to the meat, although I usually hit it with Worcestershire sauce. If you want to get spicy, rub it with some Sriracha and then hit it with SPG. You can season pretty liberally because the steak will be sliced (more on that below) and each slice will only have a little bit of seasoned surface area. Give it 10 minutes for the seasoning to set on the surface (in the fridge / leave out is your choice), and you're ready to cook.

But overall it's just a big steak. For something like this I'd go either sear/finish or reverse sear, because you don't want to char the crap out of it and have a raw center. But you know meat well enough not to do that, so I don't have to tell you that. I prefer sear-first but I know a lot of people disagree on that. You want to cook to medium rare or at MOST medium. IIRC you are less of a medium rare fan, but it's a leaner cut and if you go past medium it's going to be a little dry. It's really not a hard cut to cook. Despite the shape they're usually pretty uniformly thick across the whole thing so they cook surprisingly evenly. Let it rest (as you would any thick piece of meat), and then slice it.

The bigger thing is how to slice it. See below. The blue line is where there will be a bit of a seam of fat. The grain of the meat runs in different directions on either side of the grain. And since you want to slice across the grain, that can be a slight problem. How you get around that is cutting it into two pieces before you slice it.

The blue line is that fat seam. Slice it there first. Then cut each individual piece across the orange lines. Generally (as Michael Symon suggests) you want to cut it to the width of a #2 pencil. It's naturally a tougher piece of meat, but cut that way it will have a nice chew without being "chewy" or tough.

Personally I don't think it needs a sauce. Nor even adornment, although a good chimichurri is quite nice on it. Leftovers are great for sandwiches--although nobody ever sees leftover tri tip in this house

Thank you very much. I'm gonna buy it and follow this to a tee (except the coal part - can't have charcoal in the lanai). I'll put some oak in the smoker box.

Didn't buy it yet. I was waiting on room in the freezer (today solves that) and also want to pick out more things, as shipping is a flat rate, no matter the weight.

Made a new one yesterday. A while back, my wife bought me a copy of The Wok, by J. Kenji Lopez-Alt (who I just saw @MrNubbz name-drop in another thread)... This was our first time actually cooking from it. I happened to have a 10# pork belly that I was about to start curing for bacon, so I set aside a little bit of that for this recipe when I started the curing process.

This is Sichuan double-cooked pork belly stir fry with leek & scallion.

It was incredible. It used a couple of ingredients that I had to head to the local Asian market to find (which was an adventure in itself), but overall wasn't a difficult recipe to make.

And the flavor was complex and satisfying. A little heat under the surface, some warming spices. The pork belly is, well, pork belly. Nicely browned and delicious. The leeks and scallion are only lightly stir fried to "crisp tender", so they give a nice texture to the dish as well.

My only complaint is that there wasn't enough of it! I could have eaten another two bowls.

That's a great book. I want to make the pepperoni xo sauce recipe at some point