Ingredients

2-3 pounds tri-tip
1 tablespoon olive oil
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
¼ teaspoon cayenne pepper

Directions

In a small bowl, combine 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, and ¼ teaspoon cayenne pepper.

Rub 2-3 pounds tri-tip with 1 tablespoon olive oil, then sprinkle the rub mixture over the tri-tip and rub it into the meat.

Let the tri-tip sit, covered, at room temperature for 30 minutes.

While the tri-tip is resting, preheat the grill with both direct and indirect heat. Sear the tri-tip on both sides over direct heat, about 5 minutes per side. Then move the tri-tip to a section of the grill with indirect heat. Cook until an instant-read thermometer reads 130 degrees when inserted into the thickest part for medium rare.

Remove the tri-tip from the grill and allow to rest for 10-15 minutes before slicing. Slice the meat against the grain and serve.