Ingredients:

  • 2 lbs center-cut beef tenderloin steaks
  • 2 tbsp avocado oil
  • 1 tbsp Kosher salt
  • 1 tsp coarsely ground black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Remove the steaks from the refrigerator 30-60 minutes before grilling to take the chill off. Pat the meat completely dry with paper towels.
  2. Rub avocado oil over the surface of the steaks, then apply the salt, pepper, garlic powder, and smoked paprika generously on all sides, pressing the rub into the meat.
  3. Preheat the grill to high heat (approx. 450°F / 230°C) on one side, leaving the other side off or low to create a two-zone heat system.
  4. Place the tenderloins directly over the high heat. Sear for 3-4 minutes per side without moving them until a deep, mahogany-colored crust forms.
  5. Move the steaks to the cool zone (indirect heat) and close the grill lid. Monitor the internal temperature with a digital probe.
  6. Remove the steaks from the grill when they are 5°F (3°C) below your target temperature (e.g., pull at 125°F / 52°C for medium-rare).
  7. Transfer the steaks to a wire rack and tent loosely with foil for 10 minutes to allow for carryover cooking and juice redistribution.