The MOST Tender Beef Steak
My favorite thing to order at a restaurant? Filet Mignon. When it’s cooked right, it’s like biting through a stick of butter. It’s even better the next day, straight out of the fridge, sprinkled with salt. TRUST.
The MOST Tender Beef Steak
So tender, and the saltiness of the seasonings that cause the beef to char on the outside...oh my goodness.
Prep time: 10 MinCook time: 60 MinTotal time: 1 H & 10 M
Ingredients
- Beef Tenderloin or Flank Steak
- 2-3 tablespoons liquid smoke, mesquite flavor
- 2+ tablespoons Lawry’s Seasoning Salt
Instructions
- Preheat oven to 250°F. Heat large frying pan on med-high.
- Pour 2 T liquid smoke into small bowl. Whisk in seasoning salt, 1 T at a time, until a thick paste is formed.
- Pat beef dry. Rub paste all over beef.
- Once pan is hot, add beef and sear on all sides to seal in juices.
- Remove beef to cooking dish and insert meat thermometer. Set thermometer to 135°F for medium rare. Cook for 45-60 minutes, until thermometer reaches 135°F. Turn oven off. Remove, slice and serve within 15-30 minutes. (Internal temp will rise approx. 5 degrees.)
Notes