• Preheat the oven to 425º Fahrenheit.

Prepare The Marinate

• Combine olive oil, Worcestershire sauce, salt, black pepper, smoked paprika, garlic powder, onion powder, dried rosemary, ground cumin, and minced garlic in a small bowl.

Prepare the Tri-Tip

• If the tri-tip includes a fat cap, score the surface with a sharp knife to help the marinade absorb more effectively.
• Coat the tri-tip thoroughly with the mixture, cover, and marinate for at least 1 hour or refrigerate overnight for deeper flavor.

Brown the Tri-Tip

• Set a cast-iron skillet or other oven-safe pan over medium-high heat and allow it to heat fully before proceeding. Add the remaining olive oil to the skillet. Sear the tri-tip for 3 minutes on each side until a golden-brown crust forms.

Roast the Tri-Tip

• Transfer the skillet to the oven. Roast until the steak is at the desired temperature (see notes). About 20 to 30 minutes depending on the size of the roast. Use a meat thermometer to check on the internal temperature.

Rest and Serve

• Remove from the oven, place a few pats of butter on top, tent loosely with foil, and rest for 10 minutes before slicing against the grain.