Perfect Grilled Beef Tenderloin Steaks on the BGE

Cooking the perfect grilled beef tenderloin steak might seem pretty daunting at first, especially because you don’t want to make a mistake on these premium priced mouthwatering morsels. Fear not, fellow Pitmaster, this recipe will take you through the step-by-step process of nailing the perfect grilled tenderloin steak.

Perfect Grilled Beef Tenderloin Steak on the BGE

Step one, get a beef tenderloin. Depending on where you are located, you might have many choices on where to buy beef, with many breeds and grades of quality. Try not to compromise on quality, but stay within your budget. Beef is awesome no matter what!

Let’s get this party started! Portion the tenderloin into individual steaks (or ask your meat provider to do it for you), then tie up each steak with butchers string. Drizzle the meat with olive oil, and rub it in. Let the steaks rest at room temperature.

While the meat is resting, it’s the perfect time to fire up the grill! Set it up for cooking over high heat, and oil the cast iron grid. Just before placing the steaks over the flames, season with Kosher or sea salt. Sear the steaks for 90 seconds on each side, rotating it by 90º halfway to get some killer grill marks. After searing both sides, pull the steaks off the heat.

Place a dripping pan underneath the grates, then place the meat over indirect heat for the remainder of the cook. Use a meat thermometer to monitor core temperature inside the steaks. Target temperatures are:

  • Rare: 113ºF
  • Medium-rare: 122ºF
  • Medium: 129ºF
  • Medium-well: 136ºF

Once the grilled beef tenderloin steak is at your desired doneness, pull off the heat and allow 5 minutes of rest before serving.


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