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Remove tri-tip from fridge 45–60 minutes before cooking. Pat dry, lightly coat with a spray of avocado oil, and season generously on all sides. Preheat oven to 400°F.
Heat cast-iron skillet over medium-high 3–4 minutes. Add a good swirl of avocado oil and sear tri-tip 4 minutes per side until deeply browned, searing edges briefly.
Transfer skillet to oven and roast 12–15 minutes, checking internal temp at 12 minutes. Remove at 132–135°F for medium doneness (temperature will rise slightly while resting).
Loosely tent with foil and rest 10–15 minutes.
While resting, return skillet to medium heat. Pour off excess grease, leaving about 1 Tbsp. Add mushrooms in a single layer and cook undisturbed 3–4 minutes. Stir and cook until browned and tender (6–8 minutes total). Add stock if needed to loosen browned bits, then stir in butter and thyme until glossy.
Slice against the grain (tri-tip has two grain directions; cut where the grain changes, then slice thinly). Serve with baked potatoes and roasted asparagus.