4 beef tenderloin steaks, 1 1/2-inches thick
4 slices bacon
olive oil
kosher salt
freshly ground pepper
Take steaks out of fridge and let sit at room temperature for 20-30 minutes. In the meantime, get grill ready. Tightly wrap one slice of bacon around each steak, securing with a toothpick. Brush a thin layer of olive oil on both sides of steaks and season with kosher salt and fresh ground pepper. Place steaks over a direct medium-hot flame; cook for 4-5 minutes on each side. Move steaks to indirect heat, reduce grill temperature to medium, and continue cooking until the interior temperature reaches 145 degrees for medium rare (medium 160, well-done 170). Remove steaks to a platter, top each steak with a slice of Spicy Smoked Paprika Butter and resist the urge to cut into them for at least 10 minutes!! It is important to let ANY meat rest for 10 minutes after it comes off the grill, so the juices can redistribute throughout the meat. If you cut it right away, all the juices will run right out.
Spicy Smoked Paprika Butter
1 stick unsalted butter (1/2 c.) at room temperature
1 tbsp. smoked sweet paprika
1 tsp. chili powder
1/4 tsp. chipotle chili powder
1/2 tsp. powdered cumin
1/2 tsp. garlic powder
salt to taste
In a small bowl, mix all ingredients with butter until well combined. Add salt to taste and mix well. Spoon mixture onto a sheet of waxed paper, roll it into a cylinder and twist each end tightly. Refrigerate overnight or place the wrapped butter in a freezer bag and freeze until ready to use. The butter will keep in the freezer for 6 months. When ready to use, defrost in the fridge to make it easier to slice.
