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Garlic Parmesan Rotisserie Tri-Tip
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Garlic Parmesan Rotisserie Tri-Tip Recipe

This Garlic Parmesan Rotisserie Tri-Tip gets the best of both worlds. Slowly grilled beef with ample amounts of flavor & crust for the ultimate cook with Mishima Reserve.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 6 people
Author: Derek Wolf


Tri-Tip Ingredients:

  • 2 Mishima Reserve Tri-Tip Steaks
  • Salt & Pepper to taste
  • Avocado Oil

Garlic Parmesan Sauce Ingredients:

  • 3 tbsp of Avocado Oil
  • 6 Garlic Cloves pressed
  • 4 tbsp of Butter unsalted
  • ¼ cup of Red Wine Vinegar
  • ¼ cup of Parmesan Cheese grated
  • 1 Lemon squeezed
  • Optional 4-5 Sprigs of Thyme & Rosemary, tied as a brush


  • 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!