Oh wow, oh wow, oh wow!!! Ok, so I cut a tenderloin piece into 1.5" thick steaks. Wrapped with bacon held together with two toothpicks. Coated both sides liberally with Kosher salt and crushed black pepper. Blasted the bbq, getting it up to around 500F to 600F range, with cast iron skillet coated with pile oil. Once the oil was smoking, I put on the steaks 4 minutes on the first side. Then I took off steaks and added butter, table spoon of chopped garlic and table spoon of rosemary to the skillet. Once the better melted, I put the steaks back on the other side for another 4 minutes. I basted with the juice every 20 seconds. I then took it to the top wrack of the bbq at 400F and cooked until it reached internal of 135F to 140F. Basically took another 3 minutes to hit that. Turned out perfect!! I had more steaks than could fit in the skillet, so I made sure I kept them all at the same point in the process. Cooked side 1, putting cooked pieces on a plate while others also cooked on side 1. Then cooked them all through side 2, then put them on the top wrack. Worked well. Here's some pictures.
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