Stabilize your grill at 300°F and set up for direct grilling.
Scruff the exterior of the tri-tip by slightly drawing a sharp knife across the surface of the steak; creating more surface will increase the amount of caramelization, thus more flavor. Season the steak with the Lane's BBQ Cubano Rub.
Cook presentation side down for 30 minutes then flip. At this time, place the bone marrow on the grill grate for it to soften.
Cook for another 25 to 30 minutes, until you reach an internal temp of 115 - 120°F.
Take the steak off the grill, slather the exterior with the softened bone marrow then dry baste or re-season the outside of the steak and allow the steak to rest for 10 to 15 minutes.
Bank the coals to one side so you have a focused sear zone.
While the steak is resting, open the draft door dome fully to raise the grill temp (look for a grill temperature of 550°F+).
Once the steak has rested and the grill temp is up, place the steak back on the grill and sear all sides evenly to lock in that beefy bone marrow crust. Aim for an internal temp of 130 - 135°F.
While the steak is searing, place the cherry tomatoes on the grill grate to slightly char and soften. 10. Once the steak has reached 130 – 135°F, remove it from the grill and transfer the steak and tomatoes to a cutting board.
Slice the steak across the grain roughly in ¼" slices, then toss in the “Board Sauce” and season lightly once more (post seasoning). Transfer to the presentation platter or serve on the cutting board with the charred tomatoes. Enjoy!