Step 1

Wash tri-tip and pat dry with clean paper towels.  Season with salt, garlic powder, onion powder, and smoked paprika and marinate by placing in ziploc bag then into the fridge for 1 hour or over night.

Step 2

After marinating, remove from the fridge and place on the counter-top, so it comes to room temperature. Meanwhile, preheat oven to 375 degrees.

Step 3

Place oven-safe skillet on stove-top over high heat.  Using grape-seed oil or other cooking oil, drizzle side with fat cap first and place that side down to sear for 8 minutes or so flip over and drizzle other side and sear.

Step 4

Add chicken broth to the skillet and place in oven to continue cooking.  Baste tri-tip with pan juices every so often.

Step 5

Check internal temperature of the tri-tip by inserting a meat thermometer into the thickest part of the tri-tip. When it has reached your desired internal temperature, remove from oven. As a reference, the internal temperature in the photos is 145 degrees F.

Step 6

Allow the tri-tip to rest for at least 20 minutes for juices to redistribute.  Then, thinly slice trip-tip against the grain and serve.