Preheat the oven to 425°F
Pat the tri-tip dry with paper towels
Trim excess fat if needed
Season all sides with salt, black pepper, garlic powder, and any preferred spices
Let the tri-tip sit at room temperature for 20 to 30 minutes
Heat an oven-safe skillet over medium-high heat
Add a small amount of oil to the skillet
Sear the tri-tip for 2 to 3 minutes per side
Transfer the skillet to the oven
Roast until the internal temperature reaches 130°F for medium-rare or 140°F for medium
Check the temperature with a meat thermometer
Remove the tri-tip from the oven
Tent loosely with foil
Rest for 10 to 15 minutes
Slice thinly against the grain
Serve immediately