Take your tri tip out of the fridge and trim off any excess fat. Then sprinkle the entire tri tip with Kevin’s All-Purpose Seasoning. If you have extra time, let the tri tip equilibrate for ~1 hour before cooking (this will help the whole tri tip cook more evenly).
Time for a science lesson! You’re allowing the meat to equilibrate -- or bring to equilibrium. If you took the tri tip directly out of the fridge before cooking, it would take longer to heat up the cold center of the tri tip than the outside, which leads to an overcooked outside and an undercooked inside. By letting the meat equilibrate before cooking, you’re allowing the inside and the outside to reach a more similar temperature before it hits the grill, and, therefore, it will cook more evenly.
Preheat your grill for 5-10 minutes over MEDIUM-HIGH heat.
If you’re fancy and have a BBQ thermostat, the grill should read 420° F or more before you start grilling.
Brown both sides of the meat and flip every 5-6 minutes, for a nice even cook. Repeat 2x on each side. The internal temperature should reach 125°F.
Remove meat from grill and cover it with foil. Let it rest for 5-10 minutes.
Slice against the grain, starting at the tip of the tri tip.