I had a cut (2.2 lbs) of topside beef, also called boneless beef inside (I believe). It's the inside thigh of the rear leg of a cow.
The raw beef cut
Rub applied
I decided to rub it with coarsely ground black pepper only, then cook it indirect at around 280°F until inner temp was 130° F. Then wrap it in aluminum foil and a thick towel, let it rest for 40-50 minutes.
Meat on the grill (BGE)
Said and done, that is what happened, and it turned out very good indeed. Good beef flavor, accompanied by the black pepper. I made thin slices and ate it with corn and grilled tomatoes, and a good cabernet. Simple, but delicious. In this case, with such a lean cut, the resting period (after cooking) is even more important for a juicy end result.
Final product
The raw beef cut
Rub applied
I decided to rub it with coarsely ground black pepper only, then cook it indirect at around 280°F until inner temp was 130° F. Then wrap it in aluminum foil and a thick towel, let it rest for 40-50 minutes.
Meat on the grill (BGE)
Said and done, that is what happened, and it turned out very good indeed. Good beef flavor, accompanied by the black pepper. I made thin slices and ate it with corn and grilled tomatoes, and a good cabernet. Simple, but delicious. In this case, with such a lean cut, the resting period (after cooking) is even more important for a juicy end result.
Final product
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