Pat dry and trim: Blot the tri tip dry with paper towels. Trim any large, hard fat caps, but leave a thin layer for flavor.

Mix the rub: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, cumin, oregano, and cayenne if using.

Season generously: Rub the steak with oil, then coat all sides with the spice mix. Press it in so it adheres. Let it sit at room temperature for 20–30 minutes.

Choose your method: Grill: Preheat to medium-high (about 425–450°F). Sear 4–5 minutes per side to develop color, then move to indirect heat. Cover and cook until the thickest part hits 125°F for medium-rare, 130°F for medium (usually 15–25 minutes total, depending on thickness).

Oven-sear: Preheat oven to 400°F. Heat a large oven-safe skillet over medium-high. Add a little oil and sear 3–4 minutes per side. Transfer skillet to oven and roast 10–18 minutes, until internal temp reaches your target.

Roast only: Preheat oven to 425°F. Place seasoned tri tip on a wire rack set over a sheet pan. Roast 20–30 minutes, flipping once, until it reaches desired temp. Sear briefly in a hot skillet afterward if you want more crust.

Check temperature: Use an instant-read thermometer at the thickest point. Aim for 125°F for medium-rare or 130°F for medium. It will rise a few degrees while resting.

Rest properly: Transfer to a cutting board and tent loosely with foil. Rest 10–15 minutes so the juices redistribute.

Slice against the grain: Tri tip has two grain directions. Identify the center seam where they change, then slice each half thinly against the grain at a slight angle.

Finish and serve: Top with a dab of butter or ghee and a quick squeeze of lemon, if you like. Sprinkle chopped herbs. Serve with low-carb sides like roasted asparagus, sautéed mushrooms, or a big green salad.