Using a sharp knife, score the fat layer in a diamond pattern.

Mix the rub ingredients together in a bowl

Sprinkle the rub on the meat on all sides, and massage the rub into the meat.

Cover the steak with foil or plastic wrap and let it sit at room temp for an hour to take the chill off and allow the rub

to work its magic

Prepare your grill for hot direct heat on one side, and indirect heat on the other.

Sear the steak for 3-4 minutes per side. Carefully watch the the steak during this process as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.

Move the steak to the indirect heat (cool side of grill), fat side up.

Close the grill top to finish cooking.

Cook the steak until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for

medium-rare and 140°F for medium.

At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well

done you want it, and the size of the cut.

Meanwhile - prepare the herb butter by combining the softened butter with the rosemary, thyme and parsley. Slather the herb butter over the steak just before removing from the grill.

Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.

Once the steak reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10-15

minutes.

Slice across the grain to serve