Ingredients
- ounce beef tenderloin fillet
- garlic powder
- onion powder
- coarsely ground black pepper
- teaspoons caraway seed
- kosher salt
Instructions
-
Step 1
Start by preheating your grill to high heat and lightly oiling the grates. Pat the tenderloin dry with a paper towel—this helps the seasoning stick. On a flat plate, sprinkle both sides generously with garlic powder, onion powder, and coarse black pepper. Evenly scatter the caraway seeds over all surfaces, then finish with a pinch of kosher salt. I like to press the seasonings firmly into the meat with my fingers, then roll the filet around the plate to pick up any stray bits.
-
Step 2
Place the steak on the hot grill and sear for about 2 minutes each side until you see rich grill marks and catch the toasty scent of caraway. Reduce the heat to medium, then continue cooking for roughly 6 minutes per side, or until your desired doneness. I always keep an instant-read thermometer handy—125°F for rare, 135°F for medium-rare. During the final few minutes, I sometimes sprinkle on a little extra caraway and salt for a fresh flavor boost. Let the steak rest off the heat for 5 minutes before slicing
-
Step 3
this locks in every drop of juice.