Combine salt, pepper and all seasonings into a small bowl.
Place tri tip on a baking sheet. If the fat cap is still attached, remove it from one side.
Rub spice mixture over both sides of the tri tip.
Heat oil in a oven safe skillet. I used a cast iron skillet.
Sear roast on one side for 3 minutes.
Use tongs to pick it up and sear on the sides of the roast.
Place the unseared side down into the pan.
Place into the oven for 12 minutes per pound. For a 2.5 lb. roast it will be 30 minutes or until roast reaches 140 degrees F.
Allow to rest for 10 minutes before slicing.
Slice roast going perpendicular to the grain.
Video
Notes
You always want to cut a roast against the grain, the trick with the tri tip is there are TWO different directions of grain in each roast due to the triangular shape. Cutting against the grain makes the meat much more tender. The grain is the way the muscle fibers run.After cooking, cut the tri tip join down the center, this is where the direction of the grain changes. Then slice each section going against its grain.