This recipe is from Jan Gibson of Modesto.
1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon dry mustard
1 teaspoon paprika
¼ teaspoon cayenne pepper
2- to 2½-pound tri-tip beef, about 1½ inches thick
To make the dry rub: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika and cayenne. Press the mixture into the surface of the tri-tip, place in a zip-close bag, and refrigerate for three hours or as long as 24 hours.
Let the tri-tip come to room temperature before grilling. Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about five minutes total. Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees for medium-rare. Allow to rest for five minutes before slicing thinly on the diagonal against the grain.