Preheat your oven to 425°F
Sprinkle the entire roast with seasoning salt or salt, gently rubbing it into the surface.
On the stove, heat fat or oil over medium-high heat in a large oven-safe
skillet. Once oil is hot place tri-tip, fat-side down, in the pan. Cook
for 4 minutes, or until well-seared. Flip meat and place pan in the
oven.
Roast for 10 to 15 minutes per pound (start checking the internal temp
at about 20 minutes for a medium-sized roast). Cook until internal
temperature in the thickest part of the meat reads 125°F for medium-rare
to 130° for medium.
Let meat rest for 10 minutes before slicing.
Slice roast against the grain by cutting it in half at the center point and then across the grain on each end and enjoy – see here for video on how to slice Tri Tip for optimal tenderness
