Season all sides of your roast with the SPG.

Preheat your flat-top griddle over medium-low heat.

Place 4 tablespoons of the butter directly onto the griddle top and let it melt.

Place the Tri-tip into the area of the griddle with the melted butter, and let cook for 15-20 minutes. Melt another 4 tablespoons of butter on the griddle and flip the roast. Repeat and cook for another 15-20 minutes.

Occasionally check the underside of the steak to make sure the bottom isn't burning.

If you think the roast is getting too dark, turn the heat down to low.

Cover the roast with a large dome after you flip it the first time to help cook evenly.

Use an instant read thermometer or a wireless thermometer like the Meater to make sure you you don't overcook your roast.

Cook to 125°F degrees, which is rare. It'll rise in temperature a bit while it rests.

Once your steak reaches your preferred temperature, remove from the griddle and let rest for 7-10 minutes before slicing and serving. Refer to our chart for slicing instructions. Tri-tip can be tricky because the grain runs two different directions.