1. Rub the steak all over with the salt, pepper, and garlic powder. Proceed to Step #2, or do this Optional Step: Set seasoned steak on rack over a plate or pan in the fridge for 8-12 hours. Do not rinse it or wipe it off before proceeding.
2. Preheat oven to 450°F.
3. Heat a large oven-safe skillet over medium-high heat. Add the cooking oil and swirl it around to coat skillet.
4. Add the steak to the skillet. Cook undisturbed until well-browned underneath, about 5 minutes. Flip and cook until well-browned underneath, another 4-5 minutes.
5. Transfer skillet with steak to the oven. Cook until desired internal temperature is achieved in the thickest part of the steak, recognizing that the thinner parts and edges will be a bit more well-done than that. Test 5 minutes before the lowest times given using an instant-read or electric probe thermometer.*
6. Remove skillet from oven and immediately take steak out of pan. Set it on a cutting board or platter to rest for 10 minutes.
7. Slice tri-tip thinly against the grain and serve.

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