Categories: Steak

Ingredients

• 6 lb. beef tenderloin
• 2 1/2 sticks salted butter, melted and slightly cooled
• 3 tbsp. seasoned salt
• 3 tbsp. lemon-pepper seasoning, plus more to taste

Directions

1. Remove the tenderloin from the refrigerator and let sit at room temp for 30 minutes. Preheat a grill to medium high.

2. Using a sharp knife, carefully trim the tough silvery membrane off the top of the tenderloin, leaving all the sections of the tenderloin intact. Place it in a heavy-duty foil roasting pan and pour on 2 sticks melted butter. Sprinkle on some of the seasonings, then place the pan on the grill.

3. After the butter starts to get hot, let the tenderloin cook for a good 10 minutes, then turn it over and season the other side. Continue to cook, turning the tenderloin every 7-8 minutes as it starts to brown, until a meat thermometer reaches 125 to 130, about 35 more minutes. If the butter cooks away, add more!

4. Carefully transfer the tenderloin to a baking sheet or cutting board and let it rest for 5-10 minutes. Slice as thin or thick as you’d like.

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