Dry rub of mostly salt, (multiple kinds of) pepper, and onion & mushroom powders. Uncovered in the fridge overnight.
Temperatures this week looked like a Powerball drawing but I picked a decent day to smoke a couple of eye of rounds (...eyes of round? EoR's, either way). They made good steaks and - with a horseradish cream sauce, smoked pepperjack, fresh tomato, pickled onion, and quality potato rolls - some excellent roast beef sammies!
[not pictured: garlic-honey mustard sauce]
For leaner cuts, I cook to rare. Even after a long rest, cutting up these steaks nearly flooded my carving board with juices. I had thought about using an injection, but these did not end up needing it.
I prefer a few (dainty?) sliders versus one big sandwich. And yes, of course, I did (lightly) toast the bread before assembly; onions and horseradish sauce are hidden under the meat. The commercial-grade slicer that I picked up from a defunct deli makes a tremendous difference in getting practically paper-thin slices, which makes a big difference in texture & quality.
