Preheat oven to 425°F (220°C). Pat tri tip dry and season with salt, pepper, garlic powder, and herbs.
Heat a skillet and sear the tri tip on all sides for a nice crust (optional but recommended).
Place in a roasting pan or oven-safe dish. Roast 20–30 minutes depending on size and doneness.
For medium-rare, aim for 130°F (54°C) internal temp.
Let rest 10 minutes before slicing thinly against the grain. Juicy and flavorful!
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