Combining the garlic, lime juice, liquid smoke, onion powder, sea salt, paprika and black pepper until you have a paste.
Add a bit of apple juice to the paste, just enough for it to be easily spread.
Spread the paste over the meat and leave it pasted for a minimum of one hour-longer is preferable.
Load some briquettes into your charcoal grill’s chimney starter and let things progress until 90% of the coals are glowing hot.
This should take around 15 minutes.
Dump the coals into one side of the grill, leaving the other side bare.
Place your grill grate and clean it with a wire brush.
Grilling the beef tri tip fat side up.
Apply a direct sear with the grill’s hot side for 5 to 7 minutes.
Repeat the process with the other side.
Transfer the steak to the indirect heat side and allow it to continue cooking for roughly 15 minutes, turning as needed, until its thickest part reaches medium rare (between 130ºF and 135ºF.
The steak’s thickness and the desired doneness will be the final arbiter of when to finish cooking.
Once your steak is fully cooked, transfer it to a cutting board, tented loosely with foil and allow 10 minutes of rest.
If using herbal butter, apply it before covering the meat with foil.
Carve by slicing against/across the grain to maintain a tender texture.
If your tri tip has little exterior fat, consider drizzling it with olive oil to prevent drying out.