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SmokinJohn 06-17-2019 11:02 AM

Tenderloin with Carne Crosta on a Comal
After realizing there is a Beefsteak TD, I had to post this (even though it is also an answer to a question in another thread).

One of the local grocery stores sells the butt end of the tenderloin for 6.99/lb.

I can harvest 4 filet mignons from it, and then I have two pieces of tenderloin left. I trimmed the silverskin and fat away from one of the pieces, and dusted it with Oakridge BBQ Carne Crosta.

Let it sit for 45 minutes at room temp.

Onto a hot comal for 8 minute (2/2/2/2)

Rest for 5 minutes, and voila!

cowgirl 06-17-2019 12:22 PM

Looks mighty tasty John!!

Stingerhook 06-17-2019 12:54 PM

Yes please John.

Moose 06-17-2019 01:10 PM

Looks fantastic, and great seasoning choice, John! Tell us more about the comal...

InThePitBBQ 06-17-2019 01:17 PM

Outstanding that looks awesome!

4ever3 06-17-2019 01:35 PM

That looks freakin AMAZING!!

BBQ Bacon 06-17-2019 03:19 PM

Nicely done.

SmokinJohn 06-17-2019 03:54 PM


Originally Posted by Moose (Post 4193848)
Looks fantastic, and great seasoning choice, John! Tell us more about the comal...

I bought it at Northgate Market for $8 years ago. I seasoned it like a would a cast iron skillet.

I use it normally to blister peppers and tomatoes for salsa, and toasting street taco tortillas. Recently, I found it works for cooking pre-made carne asada and al pastor (since I don't have a Blackstone yet).

I decided to experiment to see if I could sear a piece of meat with it. This post was the result.

kevinstaggs 06-17-2019 07:01 PM

No experience with a comal cooker but Iíve eaten (and even cooked) a few great steaks. That sure looks awesome.

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Bucknekked 06-17-2019 07:06 PM

The Oakridge Carne Crosta is my go to rub for steaks. It really does the job for me and my taste buds. Glad to see a fellow fan. Looks like a good cook

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