On Friday I took a whole tenderloin roast out of the freezer and let it thaw in the refrigerator for 2 days. Slow thawing is best, instead of how I OFTEN do it, which is take my meat out to thaw at 4pm and try to force a quick thaw or use the miceowave. Just don’t!
On Sunday, I took the tenderloin out of the refrigerator and cut into 2″ thick steaks.
I greased my pan with olive oil and then laid out the steaks in the pan.
Next, I used our favorite seasoning called, “Bull Shit”, from www.specialshit.com and sprinkled generously on both sides. Add additional salt if you enjoy a saltier flavor. Drizzle with olive oil. Cover with foil.
Set on the countertop and allow to come to room temp, about 1 hour. Or return to refrigerator and marinade for another day or two.
Fire up the grill and bring to 450′. When grill is hot, throw on the steaks, turning after 5 minutes on each side. You can adjust this time for your preferred “done-ness”.
Remove from grill and brush with melted garlic butter (just melt butter and add real minced garlic or for a quick fix, you can use garlic salt).
Cover again with foil and let steaks “set” for 10-ish minutes. Add a side of potatoes and green beans and ENJOY!
