1. Trim off any fat or grizzle from the meat, and place it in a freezer bag.

2. Zest the lemons, then squeeze their juice directly into the bag. Grate the garlic directly into the bag, then add enough vinegar to coat the meat. Zip it up, and place it in the refrigerator for one to three days, mixing it up a couple of times each day.

3. After 1 1/2 days, you'll find that the outside of the meat has changed color, and the marinade has gotten into the meat. Reserve the marinade for basting the meat.

4. Layer about 2 tablespoons of Steakhouse blend, and 1/2 tablespoon of Kosher salt on each side of the meat. Add enough oil to make this a paste.

5. Grill over medium heat, for 7 minutes, turn it and grill for 10 minutes more then turn it and finish for 3 minutes. Baste with the marinade each time you turn it. This was a 2" thick piece, and the grill temperature was medium. Yours might take less or longer time, based on the thickness of the meat, and the heat of the grill.

6. Take the meat off the grill, place on a platter, and cover with aluminum foil. Let it rest, covered for 10 - 15 minutes in order for the juices of the meat to redistribute themselves within the meat. The juices have been drawn to the outside of the meat by the high heat of the grill.

Cutting into the meat, without letting it rest, will only let all of the juices run all over your cutting board, Be sure to cut thin slices across the grain for the most tender meat. Don't serve it as 1 big piece, because your guests will probably cut it into chunks, and it will taste tough.

7. I served this with Citrus Rice, and Cajun Corn.