• Grill method
• Light grill and pre-heat as hot as possible.
• Bring meat to room temperature and pat dry with a paper towel
• Season liberally with spices.
• Rub hot grill with half an onion or lemon to clean and prepare for meat
• Cook meat on one side for 2 minutes, then rotate 90 degrees and cook for 2 more minutes (this creates grill hatch marks).
• Drizzle each side with lime juice as it cooks.
• Flip meat and repeat on other side.
• Meat should be close to 130o for mid-rare.
• Remove from heat and let rest for 5-6 minutes.
• Cut across the grain, and on the bias for the most tender pieces.
• Season the meat with a pinch of salt and a squeeze a lime before you serve it.

Skillet Method:

• Bring meat to room temperature and pat dry with a paper towel
• pre-heat cask-iron skillet on high heat with a teaspon of ghee
• Season the meat liberally with salt, pepper and cayenne pepper
• Cook meat on one side for 3-4 minutes,
• Flip meat and cook on other side for 3-4 more minutes
• Meat should be close to 130o for mid-rare.
• Remove from heat and let rest for 5-6 minutes.
• Cut across the grain, and on the bias for the most tender pieces.
• Season the meat with a pinch of salt and a squeeze a lime before you serve it.