In a mixing bowl, combine 2 tablespoons olive oil, 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1 teaspoon smoked paprika to make the seasoning rub.

Rub the seasoning rub evenly over the 2-3 pound tri tip roast, covering all sides and let it marinate for at least 30 minutes or up to overnight in the refrigerator.

Preheat your grill to medium-high heat (about 400°F) or preheat the oven to 375°F.

Place the tri tip on the grill or in a hot oven-safe skillet and sear for 5-7 minutes on each side to lock in juices.

Transfer the tri tip to indirect heat on the grill or move the skillet to the oven and cook until the internal temperature reaches 135°F for medium-rare, about 30-40 minutes.

Remove the tri tip from heat and let it rest for 10-15 minutes to allow the juices to redistribute.

Slice the tri tip against the grain using a sharp knife to ensure maximum tenderness.

Serve the sliced tri tip with your favorite sides and enjoy every savory, mouthwatering bite.