Summarize the following:
Mix 2 tablespoons (29.6 ml) (28.6 g) of granulated garlic, 1 tablespoon (14.8 ml) (14.3 g) of kosher salt, and 1 teaspoon (4.7 g) of freshly ground black pepper together in a small bowl. Rub the seasoning blend all over and into the steak, then let it rest at room temperature for 30 minutes. Don’t forget to determine the grain of the meat before seasoning and cooking it! Place the tri tip on the grill over direct heat and sear it until it’s nicely browned. Then, flip the steak over and sear the other side for another 10 minutes or so. Transfer the steak to a part of the grill that provides indirect heat. Close the lid on the grill and allow it to cook for about 20 to 30 minutes. Use an instant-read thermometer to take the temperature of the fattest part of the steak. It’s ready when the temperature reads 130 °F (54 °C).
Season the steak then let it rest for 30 minutes at room temperature. Sear each side of the steak for 10 minutes at medium-high heat. Allow the steak to cook over indirect heat until it reaches 130 °F (54 °C).