• In a large sealable plastic bag, whisk together the soy sauce, Worcestershire sauce, Dijon mustard, olive oil, honey, garlic powder and pepper. 
• Add the tri-tip to the bag, squeeze out any air, then seal the bag shut. Move the tri-tip around in the bag so it’s well-coated then refrigerate it for a minimum of 1 hour and up to overnight.
• When ready to cook, remove the tri-tip from the fridge and let it rest at room temperature for 30 minutes.

To Cook Tri-Tip In the Oven:

• Preheat the oven to 350°F. 
• Place a cast-iron or oven-safe nonstick skillet over medium-high heat. Once the pan is hot, add the tri-tip (discarding the marinade) and cook, undisturbed, until it naturally releases from the skillet, 3 to 5 minutes. Flip the tri-tip once then transfer the skillet into the oven.
• Cook the tri-tip in the oven for about 8 minutes per pound until it reaches your desired level of doneness. Remove the tri-tip from the oven when it reaches an internal temperature of 130°F for medium-rare, 140°F for medium and 150°F for medium-well. (The tri-tip internal temperature will rise about 10°F while it rests.)
• Transfer the tri-tip onto a cutting board, tent it with foil, and let it rest for 10 minutes before slicing and serving.

To Cook Tri-Tip In an Air Fryer:

• Preheat the air fryer to 400°F. 
• Place the tri-tip in the basket (discarding the marinade) and cook it for 8 minutes per pound until it reaches your desired level of doneness. Remove the tri-tip from the air fryer when it reaches an internal temperature of 130°F for medium-rare, 140°F for medium and 150°F for medium-well. (The tri-tip internal temperature will rise about 10°F while it rests.)
• Transfer the tri-tip onto a cutting board, tent it with foil and let it rest for 10 minutes before slicing and serving.