Reverse Sear Beef Tenderlion

Merry Christmas Eve 2018… we were blessed to share it with Grandma!!

Take the meat out 30 minutes before you cook it.
Rub both side with cracked pepper and Kosher salt.
Place on rack, over cookie sheet with parchment paper on it.
Put in preheated oven, at 275 until meat thermometer reads 125 degrees.
Take out and let it rest for 15 minutes, loosely covered in tin foil.
Preheat your cast iron skillet. Don’t oil it yet. I normally start mine on a setting of 2, then 3 then right before I was ready to put the steaks in, I put it to 4, made sure it was hot, (feel handle and you’ll know) add a bit of Crisco oil just to cover bottom. Add steaks. Sear for about 2 minutes on each side and on edges.
Add 1/2 cup butter, 4 smashed garlic cloves (or more) and 2 sprigs of rosemary.
Flip steaks, start spooning the butter and herbs over top of the steaks. Keep basting. The aroma is incredible!!
Remove steaks and plate.
I don’t think I’ll cook them any other way from now on. If you don’t have a meat thermometer, it’s a good investment, a must have to do meat this way I think!