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- Jun 28, 2019
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I marinaded the back strap whole in a glass bowl using one large bottle of A1 Steak Sauce for about 6 hours or so. Just before grilling I wrapped each half entirely with bacon (took two whole packages). Set the grill at med low heat and used a meat thermometer. Flipped both halves over when the thermometer read 90 degrees and pulled it out when it hit 132 degrees. Tented it with foil for about five minutes and voila! It was so tender I cut the medallions with a simple table knife.