Grill masterclass: unlock the secrets of cooking beef tenderloin steak on the grill

Indulge in the tantalizing world of grilling with this comprehensive guide to cooking a succulent beef tenderloin steak on the grill. This premium cut of meat deserves the utmost respect and attention, and with our expert techniques, you’ll achieve a masterpiece that will tantalize your taste buds and impress your dinner guests.

Selecting the Perfect Tenderloin

The foundation of a great steak lies in the quality of the meat. Opt for a tenderloin that is:

• USDA Prime or Choice Grade: These grades indicate superior marbling, which contributes to tenderness and flavor.
• At Least 1.5 Inches Thick: This ensures an even cook and prevents the steak from drying out.
• Trimmed of Excess Fat: Trim away any large pieces of fat to enhance the flavor and prevent flare-ups on the grill.

Seasoning and Marinating

Seasoning is essential to elevate the natural flavors of the steak. Use a combination of:

• Salt and Pepper: Season liberally with salt and freshly ground black pepper.
• Herbs and Spices: Enhance the flavor with herbs like thyme, rosemary, or oregano.
• Garlic and Onion Powder: Add a touch of umami with garlic and onion powder.
• Olive Oil: Brush the steak with olive oil to help the seasonings adhere and prevent sticking.

Marinating the steak is optional but highly recommended, as it allows the flavors to penetrate deeply. Use a simple marinade made with:

• Olive Oil: 1/2 cup
• Red Wine: 1/4 cup
• Worcestershire Sauce: 2 tablespoons
• Garlic Cloves (minced): 2 cloves
• Fresh Thyme: 1 tablespoon

Place the steak in the marinade for at least 2 hours, or up to overnight.

Preparing the Grill

For optimal grilling results, prepare your grill:

• Use a Charcoal or Gas Grill: Charcoal grills impart a smoky flavor, while gas grills offer more precise temperature control.
• Preheat the Grill: Heat the grill to high heat (500-550°F) for direct grilling.
• Set Up a Two-Zone Grill: Create two grilling zones: one hot for searing and one cooler for cooking.

Grilling the Steak

• Sear the Steak: Place the steak over the hot zone and sear for 2-3 minutes per side, or until a deep golden-brown crust forms.
• Move to the Cooler Zone: Transfer the steak to the cooler zone and continue grilling for 5-7 minutes per side for medium-rare, 7-9 minutes for medium, or 9-11 minutes for medium-well.
• Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the steak to monitor the internal temperature.
• Internal Temperatures: Aim for an internal temperature of 135°F for medium-rare, 145°F for medium, or 155°F for medium-well.
• Rest the Steak: Once the desired internal temperature is reached, remove the steak from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slicing and Serving

• Slice Against the Grain: Use a sharp knife to slice the steak thinly against the grain. This will enhance tenderness and prevent the steak from becoming chewy.
• Season with Butter and Herbs: Drizzle the steak with melted butter and top with fresh herbs like parsley or chives for an extra burst of flavor.
• Serve with Your Favorite Sides: Accompany the steak with grilled vegetables, mashed potatoes, or a flavorful sauce.

Variations and Enhancements

Herb-Crusted Tenderloin

• Ingredients:
• 1 beef tenderloin (1.5-2 pounds)
• 1/4 cup olive oil
• 1/4 cup chopped fresh herbs (such as thyme, rosemary, and oregano)
• Salt and pepper to taste

• Instructions:
• Combine olive oil, herbs, salt, and pepper in a small bowl.
• Brush the tenderloin with the herb mixture.
• Grill the tenderloin according to the instructions above.

Blue Cheese-Stuffed Tenderloin

• Ingredients:
• 1 beef tenderloin (1.5-2 pounds)
• 1/2 cup blue cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste

• Instructions:
• Cut a deep slit lengthwise down the center of the tenderloin.
• Combine blue cheese, olive oil, salt, and pepper in a small bowl.
• Stuff the cheese mixture into the slit.
• Tie the tenderloin with butcher’s twine to secure the filling.
• Grill the tenderloin according to the instructions above.

Grilled Tenderloin with Chimichurri Sauce

• Ingredients:
• 1 beef tenderloin (1.5-2 pounds)
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 shallot, minced
• Salt and pepper to taste

• Instructions:
• Combine all chimichurri sauce ingredients in a food processor and blend until smooth.
• Grill the tenderloin according to the instructions above.
• Slice the tenderloin and serve with chimichurri sauce.

Tips for a Perfect Steak

• Use High Heat: Searing the steak over high heat creates a flavorful crust that locks in the juices.
• Don’t Overcrowd the Grill: Grilling too many steaks at once can lower the temperature and prevent even cooking.
• Flip the Steak Only Once: Avoid flipping the steak multiple times, as this can disrupt the cooking process.
• Use a Meat Thermometer: A meat thermometer is the most accurate way to determine the internal temperature of the steak.
• Let the Steak Rest: Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful steak.

The Bottom Line: The Art of Grilling Beef Tenderloin

Mastering the art of grilling beef tenderloin steak is a culinary journey that rewards you with a succulent and flavorful masterpiece. By following these expert techniques, you’ll impress your guests and elevate your grilling game to the next level. Embrace the flavors, experiment with variations, and let the symphony of grilled beef tenderloin become a staple in your culinary repertoire.

Top Questions Asked

How long should I marinate the steak?

The ideal marinating time for beef tenderloin is 2-12 hours. Marinating for longer periods will not significantly enhance the flavor but can make the steak more tender.

What is the best way to slice the steak?

Always slice the steak against the grain. This helps break down the muscle fibers and makes the steak more tender and easier to chew.

How can I prevent the steak from drying out?

To prevent the steak from drying out, avoid overgrilling it. Use a meat thermometer to monitor the internal temperature and remove the steak from the grill once it reaches the desired temperature.