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Combine garlic, salt, and pepper, then pat the tri tip dry and rub seasoning all over.
Remove any silver skin to ensure tenderness.
Preheat oven to 400ºF while the tri tip rests at room temperature if refrigerated.
Heat oil in an oven-safe skillet and sear smoother-side down for 3 minutes until browned, then flip.
Transfer pan to oven and cook 20–30 minutes until the thickest part reaches about 125ºF for medium.
Transfer to a cutting board and let rest 10 minutes for juices to redistribute.
Cut tri tip at the center point, then slice each half across the grain into ½-inch pieces.