My god, it’s full of fibres

I took it out of the ’fridge early, rubbed on some oil and black pepper, and left it to breathe for a while. The plan was to make the best approximation I could of Jack O’Shea’s advice by giving this cross-cut onglet about 90 seconds on each side, as close as I could get it to as high as the grill would go, and then letting it rest for a good five or six minutes. It wasn’t the thickest slice I’ve...
Original article from http://www.igorclark.net/2009/06/08/my-god-it-s-full-of-fibres.html