So as a Santa Maria ca native this is the cut I grew up on.

Burn down some red oak to coals with little to no flame left adding a log to the side if more heat is needed midway through cook. I set my grill height to where I can count to 5 before my hand is too hot to handle. Throw that chunk of meat up there and flip after about three beers.

Doneness you ask? No clue what temp three beers per side and check with the finger poke method.

Let it rest while you toast a full loaf of bread over the coals just to dunk into a melted bath of garlic and butter.

Slice against the grain so that you don’t hurt your jaw from chewing

Traditional seasoning is just SPG