With a sharp knife trim the silver skin off the tenderloin and cut into 1″ thick steaks. Sprinkle with salt, pepper and powdered garlic then add them to the skillet.
About 3-5 minutes a side depending on how well done that YOU like them.
Finger poke – still soft is rare – starting to get firm is medium and firm is well done.
With an instant read meat thermometer 145°F is rare – 160 is medium and 170 is well done.