2 lb tri-tip steak

3 tbsp olive oil, divided

1 tbsp Worcestershire sauce

1 1/2 tsp kosher salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried rosemary (or 2 tsp fresh, chopped)

1/2 tsp cumin

4 cloves garlic, minced

2 tbsp unsalted butter (for finishing)

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Preheat the oven to 425°F (220°C).
In a small bowl, mix 2 tablespoons olive oil, Worcestershire sauce, salt, pepper, smoked paprika, garlic powder, onion powder, rosemary, cumin, and minced garlic.
If the tri-tip has a thick fat cap, lightly score it. Coat the steak evenly with the marinade.
Marinate for at least 1 hour, or up to overnight for deeper flavor.
Heat a cast-iron or oven-safe skillet over medium-high heat and add the remaining olive oil.
Sear the tri-tip for about 3 minutes per side until a deep brown crust forms.
Transfer the skillet to the oven and roast until the desired doneness is reached (130–135°F for medium-rare).
Remove from the oven, top with butter, and loosely tent with foil.
Rest for 10 minutes, then slice against the grain and serve.

Using a meat thermometer ensures accurate doneness.

Resting the steak keeps it juicy and tender.

Slice against the grain for the best texture.

Leftovers are excellent in sandwiches or salads.