Never. I always slice into steaks with the grain & then serve by slicing against the grain.
I used to just put them straight on the grill but I prefer them on skewers.
Discussion
My missus loves the cut so been trying lots of methods. Have ended up with a favourite if curious:
Fat side down close to coals and sear. Will flame due to dripping fat, leave flame searing 30 second and move so diesnt burn.
When flames subside, upper side down and sear for minute or 2.
Put fat sideup up and clise grill for 15 minutes. The fat should start to render and seep into the meat.
Then its a toss up. Still not 100% convinced either way. Either cut steaks and grill with the raee side down till ready or put back on coals, lower coals, clise lid and check every 5 minutes with thermometer.
The rendering of the fat, to me, seems to improve flavour. Having the patience to leave whole and check temp seems to retain more juice.
Anyway, another method if curious. And dont get me wrong, i hate doing it cause really have to get the timing right and hard to gauge when to swap from indirect but its the best result when achieved according to my slightly picky missus!
Hope that makes sense with the typos!
I agree - getting that delicious fat to render really improves it.
I like the steaks because the charcoal flavor gets all over them. The skewers squish the lean part & stretch the fat which allows for rendering without overcooking.
It's definitely not the easiest to cook, with that fat causing crazy flare ups.
Thanks for the tip 🤙
Ill give the skewers a try. Might be easier. Certainly fun trying different methods with different cuts