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!