On the silver skin removal I wait until it is taken from the freezer then remove with catfish skinning pliers, Works great and if something happens with packaging in the freezer the silver skin protects it to a point.
On a piece try this a :dry marinate for cooking with back strap or ham muscle. Coat it heavy with Montreal steak seasoning then let sit in the fridge in plastic bag or container for 12 hours or more, I do this one day and cook the next evening. It will draw out moisture then some with the flavors will soak back in the meat. Take out of fridge and let come to room temp before cooking with the seasoning still on it over high heat turning for all sides until medium rare. Take off grill and let rest 10 minutes then slice thin like a London broil cross grain Thank me later.