Preheat the grill to medium-high heat, about 400°F to 450°F
Trim excess fat from the tri-tip, leaving a thin layer if desired
Pat the meat dry with paper towels
Season generously with salt, black pepper, garlic powder, and any preferred rub
Let the tri-tip sit at room temperature for 20 to 30 minutes
Oil the grill grates lightly
Place the tri-tip on the grill over direct heat
Sear each side for 4 to 6 minutes
Move the tri-tip to indirect heat
Close the lid and cook until the internal temperature reaches 130°F to 135°F for medium-rare
Flip once during indirect cooking if needed
Remove the tri-tip from the grill
Rest the meat for 10 to 15 minutes
Slice the tri-tip against the grain
Serve immediately