Heat grill to medium-high (for tri-tip, heat to medium). Oil the grate to prevent sticking (swipe with an oil-moistened paper towel, held with tongs). Grill the steak to the desired doneness. (See How to Cook Beef for more details.)
Heat 1 teaspoon oil in a large skillet over medium-high heat. Cook the steak to the desired doneness. (For tri-tip, you will also need to roast for the suggested time.)
Heat broiler to high. Broil the steak to the desired doneness.
Then Let It Rest
Whichever method you use, let your steak rest on a cutting board, loosely tented with foil, for about 5 minutes before slicing. That time allows the meat fibers to relax and plump with juices that would spill onto the board if you sliced too soon.
*Unless broiling instructions are given for a cut of meat, broiling is not recommended. Why? Thinner cuts of meat won’t brown, and if you have a gas broiler, the fattier cuts can start a fire.