I was lazy to take the MRT down to Novena, so I settled for an Australian Beef Tenderloin ($8/170g) from NTUC. Tenderloins are tender (as the name suggests), but also relatively lean and less flavourful. The cuts are also usually small but thick, so it's harder for the heat to cook the insides of the meat. As much as I like my steaks medium-rare, I don't want to get salmonellosis.

I used a light herb baste with a hint of red wine. Spread the baste evenly over the meat just before grilling.

Herb and Red Wine Baste
2 tbsp Olive Oil
2 tsp Thyme
2 tsp Garlic Powder
2/3 tbsp crushed Parsley
1/2 tbsp Cooking Red Wine

Grilling: Ground Black Pepper and Salt

1. Heat up the grill pan on high heat. Meanwhile, baste the meat evenly.

2. Put the meat on the grill pan and leave it untouched for 5 to 7 minutes. (for 3 to 4 cm thickness) Do not press the steak or the juices will escape.

3. When the meat has turned a dark char with nice grill-marks, sprinkle some black pepper and/or salt, and turn it over using a pair of tongs.

4. Once flipped over, sprinkle some black pepper and/or salt on this side. Leave it on the grill depending on thickness and preference.

5. Remove the steak onto a (preferably) warm plate and let it rest for 4 to 5 minutes. This allows the juices inside to redistribute.

6. Serve with garnishing and vegetables. (:

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