Trim excess fat and silver skin from the tri-tip
Pat the meat dry with paper towels
Season generously with salt and black pepper
Add garlic powder, onion powder, and paprika if desired
Rub with olive oil to help the seasoning stick
Let the tri-tip rest at room temperature for 30 to 60 minutes
Preheat the grill, oven, or smoker to the desired temperature
Sear the tri-tip over high heat if grilling or pan-searing
Cook to medium-rare or desired doneness
Use a meat thermometer to check internal temperature
Remove from heat and let rest for 10 to 15 minutes
Slice thinly against the grain before serving