Step 1

In the bottom of a zipper-top plastic bag, add oil, garlic, rosemary, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.

Step 2

Pat the tri-tip dry with paper towels and score the fat layer with a sharp knife (cut through the fat but not meat).

Step 3

Add steak to the bag with paste and turn to coat. Marinate at least 1 hour or up to 2 hours. Let stand at room temperature 30 minutes before grilling.

Step 4

Preheat grill over high heat for 10 minutes. Clean and oil grate. Grill tri-tip over direct heat, turning occasionally, about 3 to 4 minutes per side, until browned and charred.

Step 5

Move tri-tip to indirect heat and continue cooking to desired doneness temperature, about 20 to 30 minutes longer: 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 degrees F for medium well, and 160 degrees F for well done.

Step 6

Transfer tri-tip to a cutting board and let rest for 10 to 15 minutes. Slice thinly against the grain.