Terrific Tenderloins

(courtesy of aspicyperspective.com)

Ingredients:
3 lbs Bavette steak
1 cup orange juice
3-4 cloves garlic minced
½ cup light brown sugar packed
1 tablespoon salt
1 teaspoon black pepper
½ - 1 teaspoon crushed red pepper
1 tablespoon butter
1 tablespoon olive oil

Directions:

Set out a large zip bag or a baking dish for a marinade. Combine orange juice, minced garlic, brown sugar, salt, pepper, and crushed red pepper in the bag or dish. Mix well.

Place the Bavette steak in the bag and zip tightly. Refrigerate for at least one hour but up to 24 hours.

When ready to cook, remove the Bavette steak from the marinade and allow it to dry for at least 30 minutes.

Set an extra-large cast iron skillet (or cast iron griddle) over high heat.

Once the pan is hot, add the butter and oil to the skillet. Once melted, sear the Bavette steak for 4 to 5 minutes per side, making sure the surface of the steak is in full contact with the pan for best caramelization.

Allow the steak to rest for 3 to 5 minutes before cutting and serving. When ready to slice, turn the steak so that each slice is cut against the grain. Slice and serve with your favorite steak sauce.