Preheat the oven to 425°F. To prepare tri tip for oven baking, rub the dry rub evenly over the steak.

On the stove, heat a large cast-iron skillet (or other oven-safe pans as desired) over medium heat.

Add the olive oil once it gets hot and has begun to smoke, and then add the steak (fat side down if there is still a fat cap on the tri tip steak). Sear without moving for three minutes.

Make sure the bottom of the tri tip is brown and seared, then use tongs to sear the edges of the tri tip (against the pan for 20 seconds on each side) until lightly browned, then turn off the burner.

After the tri tip is seared, transfer it to the oven to bake at 425°F for about 12 minutes per pound. The exact time required to cook tri tip in the oven will vary depending on your desired steak temperature. The best thermometer to use is one with a probe that can measure the temperature of the steak while it’s cooking in the oven, so you know exactly when it’s ready. To find out what temperature the tri tip steaks should be cooked at, see the steak cooking chart. In this recipe tutorial, the steak was cooked at 140°F.

Transfer the tri tip to a cutting board to rest for 10 minutes after roasting it in the oven. If desired, add compound butter (see Sip Bite Go recipe). If you want to keep it warm, you can cover it with foil, but I don’t find it necessary.

Slice thinly and serve with steak sauce or on a tri-tip sandwich. For slicing tri tip: tri tip has two grains, so you need to find the point where the two grains meet in the middle of the meat (they run in opposite directions). Slice the tri tip in half then slice each half into thin slices.