Maminha Recipe

Trim and score

If the tri-tip has an excessively thick fat cap, trim it down to about 1/8–1/4 inch while leaving some for flavor. Pat the meat very dry with paper towels. Identify the grain direction — note that the tri-tip has two grain directions; this matters when slicing later.

Season

Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub the seasoning evenly on all sides of the tri-tip, pressing it into the surface so it adheres. Let rest at room temperature 30–45 minutes (or refrigerate up to 4 hours for a light cure, then bring back to room temperature for 30 minutes before cooking).

Whisk together olive oil, soy sauce, red wine vinegar, minced garlic, and chopped parsley in a small bowl. If using a marinade, place the seasoned tri-tip in a shallow dish or resealable bag with half the mixture and marinate 1–4 hours in the refrigerator (optional). Reserve remaining mixture for basting during cooking.

Preheat

If grilling: prepare a two-zone fire on a gas or charcoal grill (one side high direct heat ~450–500°F / 230–260°C, other side indirect). If using a cast-iron skillet: preheat oven to 400°F (200°C) and heat the skillet over medium-high until smoking-hot. Bring the tri-tip to room temperature before placing on heat.

Sear

Place the tri-tip on the hot direct-heat side of the grill (or sear in the hot skillet with 1 tbs oil if using stovetop). Sear 3–4 minutes per side, rotating to get an even brown crust. If grilling, also sear the edges for 30–60 seconds to render fat and create color.

Indirect cook / Roast to temperature

After searing, move the tri-tip to indirect heat on the grill (or transfer the skillet to the preheated oven). Insert an instant-read meat thermometer into the thickest part. Cook until internal temperature is 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium — about 15–25 minutes depending on thickness and heat. If you used the reserved basting mixture, brush lightly once or twice during cooking.

Finish with butter

When the tri-tip reaches the target temperature, remove it to a cutting board. Immediately top with the unsalted butter and herb sprigs to melt and aromatize the meat.

Tent the tri-tip loosely with foil and let rest 10–15 minutes. This lets juices redistribute and carryover cooking to complete. After resting, note the grain direction: tri-tip typically has two distinct grain directions. Slice against the grain. For each portion, cut thin slices about 1/8–1/4 inch thick at a slight bias for tender pieces. If the roast shows two grains, cut the roast into two sections where the grain changes, then slice each section against its own grain.

Finish with a light sprinkle of coarse finishing salt if desired and serve warm.