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1
Rinse steak and pat dry.
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2
Cover and pat tri-tip with the seasoning salt .
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3
Put in a large resealable plastic bag and pour in whiskey and cider to coat meat.
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4
Marinate in refrigerator for 1 to 3 hours.
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5
Preheat the oven to 450 degrees F. Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes).
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6
Remove the meat from the marinade.
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7
Discard the marinade.
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8
Place the tri-tip, fat-side up, on a rack in a shallow roasting pan.
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9
Roast for 30 minutes, then begin checking the internal temperature on an instant-read thermometer: for medium-rare, 135 to 140 degrees F and 140 to 145 degrees F for medium.
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10
Let stand 5 to 10 minutes before slicing.
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11
Set up grill for indirect cooking over medium-high heat.
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12
Oil grate when ready to start cooking.
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13
Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes).
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14
Remove steak from marinade, discard marinade.
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15
Place steak on hot oiled grill and cook 30 to 35 minutes per side for medium or until internal temperature reaches 145 to 150 degrees F on an instant-read thermometer.
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16
Transfer steak to a platter and let rest 5 to 10 minutes.
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17
Slice thinly across the grain and serve hot or warm.
