Preheat oven with rack in the middle, to 425℉.

Place tri tip on a cutting board or work surface. Sprinkle generously with kosher salt and black pepper, or steak seasoning, if using.

Heat a large, oven proof skillet (cast iron is an excellent choice) to medium heat on the stove top. When hot add about 1 tablespoon of olive oil and swirl to coat bottom of pan.

Add roast and sear each side for 2-3 minutes, until a deep golden brown crust forms.

Transfer skillet to oven and cook until an instant-read digital thermometer inserted in the thickest portion reaches temperature (see guide below). Usually about 10-12 minutes per pound. I pull mine between 138°- 140°.

While roast is cooking, make sure to have your butter ready, as well as garlic and herbs if using.

Remove roast and immediately add 4 tablespoons butter (and minced garlic, if using) to hot skillet. Mix it around a little to melt and let the garlic cook.

Using a potholder or towel (remember that skillet is HOT) tilt the pan and use a spoon to spoon the garlic-butter-pan juices over the top of the roast a few times.

Tent Skillet with foil and let sit for 10 minutes before serving.

To serve, place steak on a cutting board and slice against the grain. I like thin slices, about ¼ inch, but slice however thick or thin you like!

Use a wooden spoon or heat-proof rubber spatula to stir butter and juices in pan and then spoon over sliced meat.