Trim excess fat and silver skin from the tri tip
Season generously with salt, pepper, and any desired dry rub
Let the meat sit at room temperature for 30 to 45 minutes
Preheat the grill for two-zone cooking with one hot side and one cooler side
Oil the grill grates lightly
Place the tri tip on the cooler side first
Grill with the lid closed until the internal temperature reaches about 110 to 115 F
Move the tri tip to the hot side of the grill
Sear each side until a dark crust forms
Cook until the internal temperature reaches 130 to 135 F for medium-rare
Remove the tri tip from the grill
Rest the meat for 10 to 15 minutes
Slice thinly against the grain
Serve immediately