Just to make mention about the central tendon that runs down the middle of the steak. This one came off the grill at 130F, seasoned only with salt and pepper, and then topped with butter while it rested. More and more, I’m doing it like this instead of breaking it down before I cook it. If you wait and remove the tendon after you cook, you get more of the juicy red part instead of the crusty black part. Again, flip every 30 seconds just like usual to get the char on the outside. It looks bloody as hell doesn’t it?