1
Trim any excess fat and silver skin from the tri-tip roast. Season generously with kosher salt, garlic powder, and black pepper on all sides.
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2
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the tri-tip roast on all sides until well-browned, about 3-4 minutes per side
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3
Remove from the oven, tent with foil, and let the roast rest for 10 minutes before slicing against the grain. Serve warm.
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