Ingredients
- tenderloin steaks, 20–28 oz total; 1 inch thick4
- Montreal Steak Seasoning
- olive oil
- mesquite chips, untreated; soaked in water 30 minutes2/3 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Heat about 30 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill and toss in wood chips.
Brush steaks with olive oil. Season both sides liberally with seasoning. Place on hottest part of grill and cook ½ minute. Rotate 90 degrees, and cook for another ½ minute. Flip and repeat 1 more time.
Move steaks to a cooler part of grill and cook, turning often, until internal temperature reaches 145°F for medium rare.
Remove to a plate and let rest 5 minutes. Serve warm.
Broad classification · inferred Americas — Country unknown; only a broad area is inferred from ingredients/technique（evidence：Montreal Steak Seasoning、mesquite chips, untreated; soaked in water 30 minutes）
