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.

Preheat your oven to 425°F.

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. Transfer the skillet directly into the preheated oven.

Roast for about 10-15 minutes per pound, checking the internal temperature with a meat thermometer until it reads 135°F for medium-rare.

Remove from the oven, tent with foil, and let the roast rest for 10 minutes before slicing against the grain. Serve warm.