Originally Posted by oldtimr1
That is true if it is vacume packed!

Not vacuum packed. We wrap in saran wrap, then freezer paper. Silver skin is always left on as extra protection. Filet the silver skin off when preparing.

When making on the grill I usually season with course salt and pepper both sides, coat good with olive oil, or let sit in the fridge with olive oil if I've got time. Get grill good and hot, 5 minutes on 1 side, 4 minutes on the other, turn the heat down to medium or just under, and move to top rack with the lid closed for 5-7 minutes depending how thick the chunk is. Take it off the grill right into foil and wrap it up. Let sit for a couple minutes before slicing up. That'll get it close to being cooked every time the way we like it.

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