so . . . . how long did it take you to figure this one out?
me - 4-5 years....
backstory
we don't eat a lot of red meats comma anymore. (don't ask . . .)
I watch the (supermarket) meat shelves for "manager's specials" because often I can pick up USDA Prime graded beef for $4-6/pound. cryovac'd packed, aged out on shelf live, immediate cooking/consumption recommended....
beef tenderloin steaks is one I'm always on the watch for.
here's the problem: I'm a medium rare type, DW is a "no trace of pink" type.
the beef tenderloin cuts are typically in the .4 lb each, two to a pack, 1.5 inches thick. cooking that thickness in both medium rare and well done is super ultra tricky....
as I set out the other day on this dilemma voyage, it dawned on me.
I sliced "hers" in half - mine is thick, her's was half thick.
heavy sear in super-hot cast iron....
followed by 6 minutes in 350'F oven on a rack....
5 minute covered rest.
absolutely perfect results.
I had a nice crust with a hot red center.
she had two pcs with a nice crust, no brown, no-way overcooked and smishishly tender still....
add a mess of cremini&onion.
sue vide my patuties . . .