Sterilize a large glass bottle or jar with boiling water. Using a funnel, add coarse salt, peppercorns, garlic, bay leaves, paprika, oregano, rosemary, and parsley. Pour 3 cups hot water into the bottle, cap tightly, and shake vigorously for 30-60 seconds until salt dissolves completely. Set aside.

Remove tri-tips from refrigerator 30-45 minutes before cooking. Pat completely dry with paper towels and season generously on all sides with steak seasoning, using about ¼ cup total.

Preheat grill to high heat (500-600°F). Bank a full chimney of charcoal for maximum heat, or set all gas burners to high. Clean and oil the grates.

Place tri-tips directly over the hottest part of the grill and sear for 3 minutes per side without moving them. You're only building crust, not cooking through. Remove from grill when internal temperature reaches 80-100°F.

Place tri-tips on a cutting board and identify the grain direction. Slice with the grain into 1-inch thick strips. You should get 8-12 strips per tri-tip.

Shake the marinade bottle to redistribute herbs. Pour or brush marinade generously over all sliced pieces, coating both sides thoroughly. Return all pieces to the grill over direct high heat.

Cook sliced pieces for 2 minutes on the first side. Flip, baste with more marinade, and cook for 2 more minutes. Flip and baste again if needed. Pull pieces as they reach your target temperature: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium. Total cook time for this phase is 4-6 minutes.

Rest the finished pieces for 5-10 minutes. Slice each strip against the grain into ½-inch thick portions. Arrange on a serving platter and pour any accumulated juices over the top. Serve immediately.