Instructions

• Preheat the oven to 425°F. Pat the 2 lb tri tip steak dry with paper towels. Rub the steak all over with the full 2 tbsp BBQ dry rub; if your rub does not contain salt, sprinkle 1 tsp salt evenly over the steak.
• Heat a large cast-iron skillet or other oven-safe pan over medium-high heat until hot. Add 1 tbsp olive oil and heat until the oil shimmers (it may come close to smoking).
• Using tongs, place the tri tip in the hot pan fat-side down first (if a fat cap is present). Sear without moving for 3 minutes to develop a brown crust.
• Flip the steak and sear the opposite flat side for 2–3 minutes until browned. Use the tongs to sear the edges of the tri tip for about 20 seconds per edge until lightly browned.
• Transfer the skillet with the seared tri tip to the preheated 425°F oven (turn off the stovetop burner). Roast about 12 minutes per pound (about 24 minutes for a 2 lb tri tip) until the internal temperature in the thickest part reaches your desired doneness: - Rare: 120–125°F - Medium-rare: 130–135°F - Medium: 140–145°F Use an instant-read or probe thermometer for accuracy.
• Remove the skillet from the oven and transfer the tri tip to a cutting board. Let it rest, loosely tented with foil if desired, for 10 minutes so the juices redistribute.
• Find the center point where the two grain directions meet. Slice the tri tip in half at that point, then slice each half thinly against the grain. Serve.