Preheat grill using the two zone or direct/indirect method targeting 450 - 500 degrees Fahrenheit over the direct heat.
Remove silver skin and excess fat pockets from tri tip roast.
Coat the tri tip in olive oil and liberally apply the beef rub.
Place the tri tip over direct heat for 5 minutes or until you see a nice crust form. Then flip and grill over direct the other side of the roast for an additional 5 minutes or until a nice crust forms.
Move the tri tip to indirect heat and continue cooking with lid closed until the internal temperature of the meat is 125 degrees F for rare (or your desired internal temperature). About 10-12 additional minutes.
Remove the tri tip from the grill and then let rest 10 minutes. Slice the tri tip against the grains in pencil thin slices and drizzle with the red wine reduction sauce.
Zinfandel Red Wine Reduction Sauce
In a small sauce pan over medium heat add olive oil and shallots. Stir until soft but not browned, about 7 minutes.
Add the wine, balsamic vinegar, and thyme and then bring to a simmer. Allow wine to simmer for 20 minutes or reduced to ¼ cup of liquid. Salt to taste.
Strain the shallots from the reduction sauce in a bowl and add butter. Stir until the butter dissolves and pour over the steak. (This is great to prepare while the grill is preheating so it's done when the steak comes off the grill.)
Tools Used:For trimming we use the Dalstrong Shogun series boning knife. The filet knife works great too for any trimming needs.For slicing, a smaller cut like a tri tip we use the Dalstrong Shogun series 8-inch chef knife.