Sounds good. I made 1/2 a backstrap three days ago, about 10 inches long. Lightly rubbed if with olive oil and salted and peppered it well. Then I put it on the sear burner of my gas grill 8 minutes on each side and turned it once, took it off and covered it in foil to rest for 10 minutes. Came out perfectly med rare. serve with sautéed sliced mushrooms and onions. I call the outside fillets back straps, some folks call the inside fillets back straps, I call them the fish or tender loins.