Build a medium size fire for 3 zone indirect cooking on the rotisserie.
Lather the Mishima Reserve Tri-Tip with avocado oil, salt and pepper. Skewer on to your rotisserie making sure that each steak is secure.
Place a cast iron skillet under where the tri-tip will be to catch drippings and for the sauce. Place tri-tip onto skewer and let cook for 25 minutes or until the internal temperature reads 125F.
While steak is cooking, add oil and garlic to your cast iron skillet. Let brown (about 2 minutes). Next, add butter and let melt (about 1 minute). Finally, add red wine vinegar, parmesan cheese and lemon juice. Stir until thoroughly mixed and let simmer over fire for 2-3 minutes. Using an herb brush or a basting brush, brush the outside of the steak occasionally for the last 5-8 minutes of the cook. Be careful to prevent flare ups, and make sure to wear gloves for protection.
Once steak is done, pull off and let rest for 15 minutes.
Slice against the grain, serve and enjoy!