Originally Posted By: Thisldu
Treat them no different than a good beef tenderloin.

Cut approx 1.5 to 2 inches steaks.

Coat in olive oil, sprinkle sea salt and fresh cracked pepper.

Sear on high heat, a minute per side, move to indirect until inside hits 125 degrees.

The flavor of the loins are awesome, dont kill it with marinade and overnight salt bathes!


I do mine almost exactly like this, except sometimes I'll cook indoors. I'll sear them in my cast iron skillet and then transfer to the oven. I have a digital meat thermometer built into my oven. When the internal temperature reaches 125 I pull the meat out and wrap in foil and let rest. I've found letting the meat rest is one of the best things you can do.