I received a large package from Omaha Steaks earlier in the year, and I have been slowly going through the contents. Not my first choice when it comes to steaks, but with the price of beef right now, and no good sales at my local grocery this week, I decided to pull out the last two filet mignon and sirloin filet steaks.

Each steak got around 1/2 tsp of Diamond kosher salt for an overnight dry brine. About an hour before grilling, I rubbed the steaks down with some Wagyu beef tallow and then gave a generous coating of my chili powder blend.

I opted for the grill sear then oven finish. The steaks seared over very hot charcoal for a total of 4 minutes, flipping every 30 seconds. I then transferred to an oven set at 400F, checking the temps every 1-2 minutes. It took about 7 minutes to get an internal temp of 115-120F.

I let the steaks rest for about 10 min, at which point they temped at around 123F.

As far as the steaks go, the dry brine nor the generous seasoning of the chili powder blend really seemed to help. For me the steaks are just too small, and when thawed they lack any hint of freshness that you might still find from other online vendors or the frozen section and your local butcher shop.

On the positive side, I did make a decent sandwich with the filet mignon today, but the cherry pepper mayo and provolone did most of the heavy lifting.

Trying to Elevate Omaha Steaks: Filet Mignon and Sirloin Filet