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Beef Tenderloin Steaks

edited 1:15PM in EggHead Forum
I think we're going to try some tonight.[p]Any cooking suggestions? Sear and Dwell, or grill at a constant temperature?[p]Thx[p]D


  • BluesnBBQBluesnBBQ Posts: 615
    DonH,[p]Sear and dwell. I don't think there's a better way to cook any cut of steak.

  • bigmikejbigmikej Posts: 216
    I have used this method with strips, filets, and even flank steak. It really adds a juicy, almost buttery characteristic to a filet, much like you get in expensive steakhouses. The 20 min. rest is a must in my opinion.[p]As for seasoning, kosher salt and fresh cracked black pepper are always good. I also like DP CowLick Rub and Montreal Steak seasoning.[p]Might I also recommend topping with a dollop of compound butter when resting before serving. You won't be sorry and a little goes a long way.[p]Enjoy

    [ul][li]TRex's Steak Method[/ul]
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