If you don’t want to read the article, Tri-tip and Hanger steak were the most under-rated cuts popular among the chefs......
I have always been pleased with tri-tip steak meat. Strangely, I first got it some 15 or more years ago after reading a similar article.
In general I agree with the article, what pisses me off is when a goof cheap cut like skirt steak or ox tail becomes expensive because of goofball chefs.
They used to give that stuff away.
A marinated Tri-tip is good on a hot grill. High heat for about 5-7 min on each side and then put over on the cooler side of the grill for a few minutes. No longer than 25 minutes on the grill. Best to eat it all same day because I don’t think it re-heats well. Tenderloin is great wrapped in bacon, well seasoned, and cooked on a smoky grill with medium heat Take your time cooking it. Let the smoke get into it. Just my opinion.