Topside
Fransyska
58°CLean and grain-visible — slice thin against it.
Pull temperature for medium
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Safe minimum 63°CUSDA · + 3 min rest
On the grill
Almost no fat running through the muscle, so treat it like a roast, not a steak: sear hard on all sides, then finish indirect until the centre reaches temperature.
Carve it as thinly as you can manage once rested. Thick slices show every bit of the toughness that thin slices hide.