I've sort of stumbled on to this by accident. I bought a tri tip Saturday, intending to serve it Sunday. So it's got chopped rosemary, chile, ground black pepper, a little lemon juice, and about a tsp of table salt on it, that was applied Saturday. It's in a holey colander on a plate, pushed to the back of the fridge on the bottom shelf, just hanging out. So far, I've patted it dry with paper towel twice a day, and turned down the fridge a little past the middle point on the dial.
Sunday, I trimmed off a little for dinner, accidentally over cooked to medium-well done. It was chewy, due to the connective tissue, but the meat was kind of tender.
Monday, I trimmed off a little more for lunch, and accidentally over-cooked it again, over-cooked it again to a medium-well-well done. Definitely an improvement in tenderness.
Going to try to stretch this experiment out a few more days.