Place the meat in a zip-top bag.

In a bowl, whisk together oil, honey, soy sauce, rosemary, mustard, garlic, salt, and black pepper.

Pour marinade into the bag and seal it, squeezing out as much air as you can. Marinate in the fridge at least two hours and up to overnight.

If you are freezing the meat, freeze it at this point. Otherwise, continue with cooking directions below.

If you prepped and froze the meat, let it come to room temperature. Preheat the grill or grill pan on high heat. Remove the meat from the bag, reserving the marinade if you like (see step 3).

The grilling time will depend on the meat’s thickness.

One-inch thick: Grill three to four minutes per side (three minutes for rare, three and a half minutes for medium, and four minutes for medium-well).

Two inches thick: Grill six to eight minutes per side (six minutes for rare, seven minutes for medium, and eight minutes for medium-well). Note that the meat will be very pink even when it’s cooked.

With the meat still hot, wrap it tightly in aluminum foil and set aside at room temperature until ready to serve. Optional: Pour the reserved marinade into a saucepan and bring to a boil over high heat. Right before serving, pour it over the room-temperature meat.