This is a cut Ive always been scared of because of the little marbling in the meat. But the secret is don’t over cook! You dont even have to marinade with this recipe its so simple.

Trim any tough pieces or fat off edges

Dry rub

• Garlic powder 1 Tbs
• Dry mustard 1 Tbs
• Blk pepper 1 tsp
• Kosher salt 1 tsp
• Cayene Pepper 1/4 tsp

Mix and rub all over cut. Allow to rest to room teperature for 1-2 hours

Heat skillet on high heat

Rub soft butter all over meat

Sear in hot skillet 4-5 minutes flip and cook 4-5 minutes . Make sure you have that nice browned sides.

Take off heat and foule tent with meat themometer in pan. 10-15 minutes until internal temp hits 135-40 degrees.

Slice thin. Sooo good!