rubbed with cow lick, added L and P and soy sauce to the bag, 135F for 12 hours, seared 45 seconds per side with alder for smoke. reduced the residual liquid with some red wine, VERY beefy taste. turned out very good.
thanks to CTS and others for the lead on the sous vide.
hope stike and others return soon
i have a decent pic, but cant seem to attach it.