This is a cut I do a few times of year because it is just ridiculously good. I usually get it with the bone in, but my butcher didn't have any left. Worked out just fine though.

Just a small, little 4 pounder, nicely trimmed.



Olive Oil, Worsteshire, some spices and lots of herbs.



Hickory and Pecan chips. Mirepoix in water, I sometimes turn into an au jous. Indirect heat at 325 deg.



Pull it off at 135 deg., because it will still cook while resting. I want it to finish at about 140 deg. for a perfect medium rare.



After resting for about 30 minutes.....It's dinner time!!!