Take the tri-tip out of the refrigerator about 30-60 minutes before cooking to bring it to room temperature. Pat it dry and generously apply the steak rub.

Preheat your oven to a low temperature, around 275°F (135°C).

Place the seasoned tri-tip on a rack over a baking sheet. Insert a meat thermometer into the thickest part of the steak. Cook in the oven until the internal temperature is about 10°F lower than your desired doneness (115-120°F for medium-rare).

In the last few minutes of oven cooking, heat a cast iron skillet on high on the stove. Add the butter and, if using, some fresh herbs.

Once the steak reaches the target temperature in the oven, transfer it to the hot skillet. Sear each side for about 1-2 minutes until it develops a nice crust. Don’t forget to sear the edges!

Once seared, remove the tri-tip from the skillet and let it rest on a cutting board, tented with aluminum foil, for about 10 minutes.

Cut the tri-tip in thin slices against the grain for the best texture.

Serve immediately after slicing. You can drizzle some of the buttery juices from the skillet over the top for added richness.