oh man...soooo many ways

i am making some tonight...here is what i do with a 6 inch chunk

morning of...cut silver skin and trim accordingly, then rinse with water and paper towel dry it off

cut three to four diagonal pockets into each side, coat outside of chunk with a little bit of olive oil...rub minced garlic (fresh, not can), black pepper (corns crushed), and montreal steak seasoning all over outside...flip meat and repeat process, cutting diagonal pockets opposite direction (otherwise you will have holes), make sure to get a lot of garlic in the pockets, place this in a small ziploc bag and fridge it until dinner time

for cooking, i like to put it under the broiler, 6-8 minutes as high as it gets for medium rare, i like mine with some sauteed onions and mushrooms on top

OHHHHHHHHHHH BABBBBBBBBBBBYYYYYYYYYY is it good