• Butcher a whole tenderloin into 2” filets.
• Tie each tenderloin around the middle with butcher’s twine.
• Season each tenderloin top and bottom with ½ tsp salt.
• Place tenderloins uncovered on a wire rack in the fridge for 1-2 days.
• Remove tenderloins from the fridge and let them come up to room temp.
• Preheat the smoker to 250°F.
• Season filets with beef rub.
• Place filets on the smoker.
• While filets cook, preheat a charcoal grill to 500°F.
• Once filets hit an internal temperature of 115°F, remove them from the smoker.
• Immediately place them on the grill, flipping every 30 seconds until an internal temperature of 125°F.
• Remove from the grill, adding ½ tbsp compound butter to the top.
• Let steaks rest for 15-20 minutes before serving.

Compound butter (best made earlier)

• Place all the ingredients in a bowl and mix them thoroughly.
• Spread the mixture onto plastic wrap, wrap it tightly in the shape of a log, and place it in the fridge overnight to harden.