Rinidarklight
Hello, I'm new here and looking for some advice and help before I screw up what is a very large and kind of expensive chunk of cow.

I work for a restaurant supply/grocery store and got my hands on a 20lb inside top round for about $15. It was way too good a deal to pass on, especially since I love learning to cook/grill new stuff. We're planning on having a big get together and it's what we plan on having for dinner.

So I guess my question is how do I even go about cooking and or grilling this beast? At my disposal are a standard oven and a very basic gas grill (which I hope to rectify once I get taxes back. I got spoiled rotten back home with my father in law's Traeger). I have no prob switching between them for cooking purposes. Any advice or suggestions or recipes are greatly appreciated!
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Sparkcharge
I personally would reverse sear. Bring it up slow in the oven (225-250 temp), then when you are about 10 to 15 degrees shy of your desired IT run it on the gasser hot, flipping or rolling frequently for a nice seared crust as you make your way to desired IT.  This could also hold true if you decide to cut it down to steaks pre cook. If you cut it down it will certainly make the cook go faster, and also allow an easier marinade penetration of that is how you are rolling too. Nice score on the cut, good luck!!
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Fyr Dancer
Hello,
I would season it with your favorite herby seasoning,  brown it on stove top in a cast iron pan, flipping with tongs till browned  (stovetop on hot setting above 425 degrees). Once browned on all sides then lay meat in same pan and put in oven or grill at 225 till internal temp of meat is 110-115. Remove, tent with foil and let rest for 15-20 minutes then slice and serve. 
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