First time cooking this, how should I make it? Is medium rare a good temp for it? Does it benefit from a marinade?
Why why?Cavender's Greek Seasoning is what I personally use on tri-tip (or any steak, really). I rub it in a little EVOO and then liberally apply the Cavender's. If you want to baste it, I would use an Argentine salmuera, which is essentially water and a LOT of salt, but I think basting is unnecessary if you're cooking it to medium-rare or medium.
As a farmer's daughter I couldn't disagree more! Everyone gets to die, not everyone really gets to live. Just look at this beautiful oregano harvested from our garden, no amount of msg can rival it. Greek seasoning at its finest.Quality is in the technique, not the ingredient.