I'm having my parents over for father's day, and I just picked up a whole (3.5#) filet for $7.99#
I thought about Trexing it, sear the outside, rest and then put back on egg when it gets back to 400*. I'd pull it off with an internal of around 120-125 and let it rest. Or, I could cut it into a few nice sized thick filets and cook them that way. Either method I'll rub with some evoo, salt & pepper. (maybe a little garlic in the evoo) Which would you do & why?