Cajun Tri Tip

Ingredients:
1 untrimmed tri tip
Extra Virgin Olive oil
Tony Chachere's Creole seasoning


Directions:
Trim excess fat while leaving at least 1/4 inch fat cap on one side. Rub tri tip generously with extra virgin olive oil. Sprinkle Tony Chachere's Creole seasoning, covering trip tip on both sides. Let rest for 30 minutes at room temperature. With grill on high heat, place trip on grill and sear on one side for 3 minutes. Flip the trip tip over and sear for 3 additional minutes. Using indirect heat, continue to cook at 350-375 degrees. Pull tri tip at 145 degrees for rare, 155 degrees for medium, 165 degrees for medium well and 175 degrees for well done. Tent and let meat rest for 10 minutes. Cut the triangle portion off, as the grain runs in different directions and these pieces will need to be cut seperately. Slice thin against the grain and serve. This step is important, as the meat will be tough if you cut with the grain.