Rub the tri-tip roast with olive oil, then generously season all sides with salt, pepper, garlic powder, onion powder, and smoked paprika. Let it sit at room temperature for 30 minutes for even cooking.
Preheat the Grill:
Heat your grill to medium-high. Set up for two-zone cooking: one side with direct high heat for searing and one cooler side for indirect cooking.
Sear the Tri-Tip:
Place the tri-tip over direct heat and sear for 4–5 minutes per side until a golden crust forms.
Finish Cooking Indirectly:
Move the roast to the cooler side of the grill, cover, and cook for an additional 20–30 minutes, flipping halfway through, until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Rest and Slice:
Remove the tri-tip from the grill and let it rest for 10–15 minutes. Slice against the grain and serve with your favorite sides.
