• Make sure the membrane of the tails is removed. Usually, this is already done by the butcher.
  
• Size may vary, so use a meat thermometer for your desired level of doneness.
• Season either with salt and pepper, steak seasoning (such as Montreal steak seasoning) or with all, depending on seasoning you're using.
  
• If you have time, have tails sit out at room temperature for 30 minutes, so tails cook more evenly.

Reverse Sear

• Roast on rack or baking pan at 240 degrees F. For the last 2-4 minutes put under the broiler or into a frying pan with a pat of butter to sear the outside. This may seem low, but the meat will achieve more of the same level of doneness when roasted low and slow.
• For Rare: Sear, once center reaches120 F.

  For Medium Rare, sear once center reaches 125 F.

  For Medium, sear once center reaches 130 F.

  Allow to rest for 10 minutes, before slicing.
• Garnish with fresh thyme.