Best Meat I May Have Ever Had

My Chef and another Chef that the company flew in from Houston made (with myself included) what the Houston Chef referred to as "butt-flap" on Tuesday. Every time he said it I thought he was saying "butt-fat" which, still could be the case, that it is indeed called "butt-fat". Amidst accents of Middle Eastern and Texan Chefs and the drum of utility kitchen fans and ovens,  I am only 99% sure it is "butt- flap". After a simple Google search, "butt-flap" might be slang for what we should be calling, "flap-steak" off the short rib region of the animal. Reason for my rambles... it was the best darn piece of meat I have ever had. It was thick and SUPER tender which is why the Texan requested the cut for this meal in the first place. It was double the thickness of typical meat from that overall region. And then to top it off the Middle Eastern Chef spiced it up to his liking. I swear, he is a spice connoisseur. The things this man has done with spices over the last two months of my knowing him, things that I have tried on my own and failed miserably at, is unreal. When I asked him what was involved in the spice, he told me it was "a little of this and a little of that", and pointed to the spice rack all the while walking away to tend to something happening on the other side of the kitchen. The photo below is the Chef preparing the meat with spices...

Below is a pic of the final plate. Sloppy and quickly taken so not as spectacular as I had desired. However, meat to the far right is the Cherrywood Smoked Short Rib (or butt-flap or fat?!)