When I was in the biz, we used to marinade them in Soy, Garlic Powder, Pineapple Juice, and Ginger. They would live in a hotel pan for nearly 2 weeks, the longer the better for my taste. Then flash them on the char-broiler and rest and slice super thin. Then cook mediums to wells in a skillet with marinate. Of course this was high volume, similar to Chuck's Steakhouse.
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!