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Ingredients
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Meat & Marinade
Basting Butter (Woodfire Finish)
Grill & Finishing
Method
Meat & Marinade
- 1
Trim and season
Pat the tenderloin steaks dry with paper towels. Trim any excess silver skin. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set on a plate.
- 2
Marinate briefly
In a small bowl whisk together 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp Worcestershire sauce, 2 cloves minced garlic, and 1 tbsp chopped fresh thyme. Brush both sides of the steaks with the mixture and let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Bring back to room temperature before grilling if chilled.
Basting Butter (Woodfire Finish)
- 3
Prepare basting butter
In a small saucepan over low heat, melt 4 tbsp unsalted butter. Stir in 1 minced garlic clove, 1 tbsp chopped parsley, 1 tsp lemon juice, 1 tsp smoked paprika, 1/2 tsp salt and 1/2 tsp black pepper. Keep warm on the lowest heat (or in a small insulated container) and skim any foam — you want a glossy basting liquid.
Grill & Finishing
- 4
Prepare the woodfire grill
If using a charcoal grill, light coals and bank to one side for two-zone cooking; add 2 oz wood chunks or a small foil packet of soaked wood chips directly on coals for smoke. For a gas grill, use a smoker box or foil pouch with wood chips placed over a burner and preheat to high (500°F/260°C) to create searing heat. Oil the grate lightly with 1 tsp high-smoke-point oil to prevent sticking.
- 5
Sear and cook
Place steaks directly over the hottest zone. Sear for 2–3 minutes per side without moving to develop a deep crust. Move steaks to the cooler zone (indirect heat) and continue to cook, basting every 1–2 minutes with the warm butter, until desired doneness: about 3–5 additional minutes for medium-rare (internal temp 125–130°F/52–54°C), 6–8 minutes for medium (135°F/57°C). Use an instant-read thermometer inserted into the center to check temperature.
- 6
Rest and finish
Remove steaks from the grill and place on a cutting board. Spoon a little of the reserved basting butter over each steak. Tent loosely with foil and rest for 5–8 minutes; carryover cooking will bring the temperature up a few degrees. Taste and adjust with additional salt or pepper if needed.
- 7
Serve
Slice against the grain if serving family-style or serve whole. Garnish with chopped parsley or thyme sprigs and optional microgreens. Serve immediately while warm.