Instructions

1. Trim off most of the thick layer of fat on one side of the tri-tip if this has not already been done by your butcher. Leave a small amount of fat on the meat to baste it during cooking. Dust the entire roast with your favorite dry rub seasoning. This can be as simple as salt, pepper and garlic powder. Do not over-season it; you don't want to cover up the wonderful flavor of the meat. Let the roast marinate in the refrigerator for several hours or overnight.

2. Remove the roast from the refrigerator at least an hour or more before cooking to allow it to come to room temperature. Light your gas grill and turn all burners to high. Let it warm up for five minutes or so. When it is hot, use a wire brush to clean the grates, then rub them with a rag or paper towel dipped in cooking oil.

3. Sear the meat over high heat for four to five minutes, turning about once every minute. You are looking for dark brown grill marks; do not leave it on long enough to blacken. Turn off all but one burner and move the tri-tip to the side so it is not directly over the lit burner. Place the fat side up. Turn the single burner down to a low to medium heat. If you have an oven thermometer, place it next to the meat and adjust the heat to maintain a temperature of about 350 degrees. Close the lid of the grill.

4. Roast the meat for 15 to 20 minutes on one side. Turn it over and continue roasting until it reaches the desired degree of doneness as indicated by an instant-read meat thermometer. The meat is cooked rare when it reaches a temperature of 125 degrees, or medium at about 140 degrees. The temperature will continue to increase slightly while the meat is resting.

5. Remove the tri-tip from the grill, place it on a platter and cover it with foil. Let it rest for about 10 minutes before slicing. When ready to serve, cut it into thin strips across the grain to ensure tenderness.