Betty Fussell said it best when she described the quintessential American steakhouse steak in her book Raising Steaks: The Life and Times of American Beef: "The loins are grilled on spits over roaring flames to produce a crust black as a merry widow corset, protecting a bordello pinker interior." Steakhouse's serve steak like it should be, almost charred on the outside and almost rare on the inside. I have tried to recreate the magic on my small stove and have found that preheating my broiler for 15 minutes before putting the steaks under the flame works wonders. Another tip is to only use thick steaks; this will ensure that the heat from the broiler will not over cook the steak. La Cense has just introduced a Bone-In Tenderloin Filet and it is perfect for broiling in this manner it is 12 oz!

Steakhouse-Style Bone in Tenderloin Filet

Ingredients:

• 2- 12 oz La Cense Bone In Tenderloin Filet
• Salt and Pepper to Taste
• Olive oil to cover steak

Preparation: Salt and pepper the steak and rub with a bit of olive
oil. You want to bring the steaks to room temperature so let them sit
for half an hour before you broil them. Preheat the broiler for 15
minutes. You will need to broil the steaks for about 5 minutes on each
side but broilers vary greatly so use your discretion. Enjoy!
With Valentine's Day coming up this is a perfect dinner for two. Serve
it with creamed spinach and oven fried potatoes!