Usually the one's I get from Costco, when they have them, run in the 2-3lb range.
I usually keep it pretty simple on the cook, season with K-salt, cracked black pepper and granulated garlic, maybe some gran. onion or onion powder, sear directly over lump charcoal on all sides, finish cook indirect to an internal temp of 125-130 for med rare, let rest about 10 minutes, slice thin against the grain.
Some of the most flavorful beef I've ever had.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle