I would almost be tempted to slice it into some 1/4 inch “steaks” marinate it for a couple hours and grill it up hot and fast.
I see what you saw.
wes7946
Dry brine, sear, and braise!
Inner_Rent_517
Sear first, then cook on low indirect heat until it hits 135 internal. Wrap in foil and rest for 10-15 minutes. Slice thin, against the grain. That’s how i cook it every time. Makes a nice med rare with minimal gray ring.
bigbrownhusky
Marinate it, cook it rare, slice it as thin as you can
chrisfathead1
People are right about the method, sear, cook to med rare, slice thin. I’d add that soy sauce, balsamic vinegar, garlic, a ton of pepper, and some nice mustard (not yellow) are a great start for a marinade.
gagunner007
Hot and fast, slice thin across the grain. Not gonna lie, they are on the tougher side but I enjoy them.
6 Comments
I would almost be tempted to slice it into some 1/4 inch “steaks” marinate it for a couple hours and grill it up hot and fast.
I see what you saw.
Dry brine, sear, and braise!
Sear first, then cook on low indirect heat until it hits 135 internal. Wrap in foil and rest for 10-15 minutes. Slice thin, against the grain. That’s how i cook it every time. Makes a nice med rare with minimal gray ring.
Marinate it, cook it rare, slice it as thin as you can
People are right about the method, sear, cook to med rare, slice thin. I’d add that soy sauce, balsamic vinegar, garlic, a ton of pepper, and some nice mustard (not yellow) are a great start for a marinade.
Hot and fast, slice thin across the grain. Not gonna lie, they are on the tougher side but I enjoy them.