Step 1

Preheat oven to 250ºF and line a baking sheet with aluminum foil.

Step 2

Sprinkle tri-tip roast with salt and pepper and bake in preheated oven for about 15 minutes per lb/(450g) or until thermometer reaches desired temperature. (check out temp. chart in this post).

Step 3

Add oil to a skillet and sear tri-tip for about 1-2 minutes on each side or until well seared. Remove tri-tip and let it rest for at least 15 minutes, covered with a tent of aluminum foil.

Step 4

In the same pan you seared the meat, under medium heat, add the butter, whisking a few times, and wait until it melts and gets golden brown. Be careful not to burn it. Once it gets golden, it darkens quickly.

Step 5

Once the color is reached, lower the heat to low and add garlic, whisking for a few seconds.

Step 6

Turn off the heat, add soy sauce, honey, lime juice, and Dijon mustard; whisk it well, scrapping the fond stuck on the bottom of the pan. To finalize it, add a tablespoon of the tri-tip drippings and whisk to combine. (You'll find the drippings around the meat where it is resting, or, if you didn't have enough, wait until you slice the meat.)

Step 7

After resting time is up, pour some sauce over the meat and cut it across the grain.

Step 8

Pour more sauce on each steak and sprinkle with parsley or cilantro. If necessary, sprinkle some kosher salt on the slices. Serve it immediately.