In a bowl mix 2 Tbs veg oil, 2 Tbs concentrate beef stock, 1 tsp soy sauce, 1/2 tsp L&P, 1/2 tsp onion powder & 1/2 tsp garlic powder, mix well and then brush over the meat and let it sit for 30 minutes whilst you get the BBQ ready.
We like to cook these indirect in our Weber kettle at between 350f-400f 400f and add 2oz of cherry wood to the hot coals. cook the beef till it hits 115f internal temperature and then sear each side for 5 minutes to develop a nice crust. We use Grillgrates on our Weber which allows us to make this cross hatch sear. Take the meat off once it hits 135f-140f internal temp' and allow to rest for 20 minutes.
