Tenderloins, the Big Green Egg, and reverse sear method.
I've done it on burgers, today I'm going to give it a try on steaks. Filets were $16.99/lb at Wegman's (Angus, grass fed organic), but the whole tenderloin was $9.99, so I got the whole tenderloin, cut 6 nice 1.5 inchers out of the middle and froze the rest. I seasoned them with kosher salt, cracked black pepper, crushed garlic, and beef paste, and wrapped them in uncured smoked bacon. The Big Green Egg is warming up now. My intent is to cook the steaks slowly @ 225 or so until internal hits 115*; then I'll plate them temporarily, crank the egg up to 650*, and "Maillard reaction" the heck out of the outside, until the internal hits 130*.
Pictures will post later, after dinner. I'm thinking this is going to be pretty good.