Remove tri-tip from refrigerator 30–60 minutes before cooking to come closer to room temperature; pat dry with paper towels and trim any excessive fat or silverskin.

Make marinade

In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, minced garlic, chopped rosemary, chopped thyme, black pepper, and 1.5 tsp kosher salt until combined.

Marinate

Place tri-tip in a shallow dish or resealable bag and pour marinade over it, massaging to coat all surfaces. Refrigerate for at least 2 hours or up to 8 hours (overnight ok). If short on time, let sit at room temperature for 30 minutes with the marinade.

Dry Rub (optional extra crust)

If using the dry rub, mix smoked paprika, onion powder, ground cumin, coarse black pepper, and 0.5 tsp kosher salt in a small bowl. After removing the tri-tip from the marinade and patting it lightly dry, evenly rub the spice blend over all surfaces. The rub will form a flavorful crust during searing/roasting.

Cooking

Preheat and prepare grill or oven

For grill: set up a two-zone fire (one hot direct side around 450–500°F, one cooler indirect side ~300°F). For oven: preheat oven to 425°F and place a heavy skillet (cast iron preferred) in the oven to heat for searing, or plan to sear on stovetop then finish in oven at 400°F.

Sear

Heat a cast-iron skillet or grill over high heat until very hot. Add a tablespoon of olive oil to the skillet (if using). Sear the tri-tip 2–3 minutes per side, rotating to get good color on all sides and the edges. Aim for a deep brown crust without burning.

Roast/Finish to temperature

Move the tri-tip to the cooler (indirect) side of the grill or transfer the seared skillet to the preheated oven. Roast until internal temperature reaches: 120–125°F for rare, 130–135°F for medium-rare, or 140–145°F for medium. For a 2 lb tri-tip this typically takes 10–20 minutes after searing depending on thickness and method. Use an instant-read thermometer inserted into the thickest part to check.

Rest

Remove tri-tip from heat and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes (this allows carryover cooking and juices to redistribute).

Finishing & Serving

Finish with butter

While resting, melt 2 tablespoons unsalted butter and stir in chopped parsley. Spoon the herb butter over the tri-tip just before slicing.

Slice and serve

Identify the grain of the meat (tri-tip has a pronounced grain that changes direction). Slice thinly against the grain at a slight angle into 1/8–1/4 inch slices. Arrange on a platter, drizzle with any resting juices and the herb butter, and serve with lemon wedges if desired.