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<p />Went to the meat counter at Publix the other day and asked if they had any prime fillets. The butcher came back with a whole tenderloin, so I asked him to cut me a 1.5-inch and 2-inch right out of the center. He obliged and I left a small fortune with the cashier and headed home. After massaging with oil, the smaller one got rubbed with Dumplin Valley Steak Rub and the larger (mine!) with Dizzy Pig Cow Lick. Into the 700-degree egg they went. Carpe Ovum isn't a huge steak fan, but she said that hers was absolutely the best steak she's ever had.[p]