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
- 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!
Published by Gritcooking- A Southern Girls Taste
I was raised on a large farm in a small community of Long Shop, Virginia. Just a stones throw from Blacksburg, Va and a short drive to the WV boarder. I grew up appreciating Appalachia cooking with low budgets and home grown veggies. What honestly tastes better than a warm tomato out of the garden sliced fat with salt and pepper? Maybe a bowl of good brown pinto beans and cornbread. Or even better grilled trout fresh caught from the creek!
My childhood was a dream... and what has made my passion for food- sharing good meals with good friends and loved ones.
My food always has a story and always in sizes to share.
I now have begun a new adventure with my love Jason, and we created the Bellman and Concierge LLC and reopened the beautiful Oaks Victorian Inn. A childhood home I knew well growing up and now saving for many to enjoy as a Boutique Bed and Breakfast. Cooking for guests and sharing traditions. Come visit us at
Im a county girl with a lot of love to share and I share in my cooking, stories and big hugs. Girl raised in the South cooking- that's me! GRITCOOKING!
I hope you enjoy and please, share and give feedback on what you like or wanting to know more on. Much LOVE always.
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