Kristin saw Tenderloin in Martins for $10/lb.  From Australia no less.  Never been a Steak n Eggs guy, but had not eaten yet so had a late breakfast! IT was 130° when taken off heat.  It is wonderfully tender, will go well with a Béarnaise Sauce, Hasselbeck Potatoes and creamed Spinach this weekend!  I am still a pork guy when it comes to Breakfast, will leave the Steaks for someone else!

Bentley, steak is cooked perfect, at least to how I like. Curious how you cooked it and got grill marks. Cast iron grilling skillet, barbecue, or other?  I am with you on the steak and eggs!  I would much rather have sausage or bacon.

The Lodge Griddle with the raised ridges!

Thanks Bently. I have that griddle but have only used the smooth side for smashburgers. I will have to try grilling on it.!