Hot grill about 400. Cooked to 137 internal then rested for 20 minutes. Sliced thin and i'll top it with some garlic vinaigrette over romaine. Like eating a cloud.
1 egg yolk
1T white sugar
1t salt
1t black pepper
1/3 c red wine vinegar
1/3 c olive oil
5-6 minced garlic cloves
Put all ingredients in food processor, seems to work best with the egg last. Blend until color is consistent and foamy. Put in freezer to chill if eating soon or fridge to chill overnight. I like vinegar so mine is pretty strong. Adjust as necessary.