Learn How To Cook The Perfect Beef Tenderloin Steak On The Grill: A Step-by-step Guide
What To Know
- Once the grill is hot, place the steak on the grill grates and cook for 3-4 minutes per side, or until the steak has reached your desired doneness.
- This technique involves cooking the steak in the oven at a low temperature until it reaches an internal temperature of 120-125°F, then searing it on the grill to finish.
- This technique involves cooking the steak in a vacuum-sealed bag in a water bath at a precise temperature.
Grilling a tender and juicy beef tenderloin steak is an art form that requires precision and attention to detail. This guide will walk you through every step of the process, from selecting the perfect cut of meat to achieving the perfect sear and doneness. Whether you’re a seasoned griller or just starting out, this guide will help you elevate your steak-grilling game to the next level.
Choosing the Perfect Cut
The first step to grilling a great steak is choosing the right cut of meat. For grilling, beef tenderloin is an excellent choice. It’s a lean, tender cut that’s known for its melt-in-your-mouth texture. When selecting a tenderloin, look for a steak that is at least 1 inch thick and has a good amount of marbling.
Preparing the Steak
Once you’ve chosen your steak, it’s time to prepare it for grilling. Start by trimming any excess fat from the steak. You want to remove just enough fat to clean up the steak, but not so much that you remove the flavorful marbling.
Next, season the steak generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or your favorite steak rub. Be sure to season both sides of the steak.
Grilling the Steak
Now it’s time to fire up the grill! For grilling tenderloin steak, you want to use a high heat, so preheat your grill to medium-high. Once the grill is hot, place the steak on the grill grates and cook for 3-4 minutes per side, or until the steak has reached your desired doneness.
To check the doneness of the steak, insert a meat thermometer into the thickest part of the meat. The internal temperature should be:
- 125-130°F for rare
- 130-135°F for medium-rare
- 135-140°F for medium
- 140-145°F for medium-well
- 145-150°F for well-done
Resting the Steak
Once the steak has reached your desired doneness, remove it from the grill and let it rest for 10-15 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and juicy steak.
Slicing and Serving
When you’re ready to serve the steak, slice it against the grain into thin slices. This will help to make the steak more tender and easier to chew. Serve the steak immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Grilling Techniques
- Reverse sear: This technique involves cooking the steak in the oven at a low temperature until it reaches an internal temperature of 120-125°F, then searing it on the grill to finish. This method results in a steak that is evenly cooked throughout with a perfectly seared crust.
- Sous vide: This technique involves cooking the steak in a vacuum-sealed bag in a water bath at a precise temperature. Once the steak has reached the desired doneness, it is seared on the grill to finish. This method results in a steak that is incredibly tender and juicy.
- Grilling with a cast iron skillet: This technique involves searing the steak in a cast iron skillet on the grill. This method results in a steak with a crispy, flavorful crust.
Doneness Levels
- Rare: The steak is cooked to an internal temperature of 125-130°F. The center of the steak will be red and the outside will be slightly brown.
- Medium-rare: The steak is cooked to an internal temperature of 130-135°F. The center of the steak will be pink and the outside will be brown.
- Medium: The steak is cooked to an internal temperature of 135-140°F. The center of the steak will be slightly pink and the outside will be brown.
- Medium-well: The steak is cooked to an internal temperature of 140-145°F. The center of the steak will be mostly brown with a slight hint of pink.
- Well-done: The steak is cooked to an internal temperature of 145-150°F. The center of the steak will be completely brown.
Troubleshooting
- My steak is tough. This could be due to a number of factors, such as overcooking the steak, not resting the steak before slicing, or using a poor cut of meat.
- My steak is dry. This could be due to overcooking the steak or not using enough fat when cooking.
- My steak is undercooked. This could be due to undercooking the steak or not using a high enough heat when grilling.
- My steak is burnt. This could be due to using too high of a heat when grilling or not keeping an eye on the steak while cooking.
Key Points
Grilling a perfect beef tenderloin steak is a rewarding experience that can be enjoyed by everyone. By following the steps outlined in this guide, you can achieve a steak that is tender, juicy, and flavorful. So fire up your grill and get ready to enjoy the perfect steak!
Frequently Asked Questions
Q: What is the best way to season a beef tenderloin steak?
A: Salt and pepper are the most basic seasonings, but you can also add other seasonings, such as garlic powder, onion powder, or your favorite steak rub.
Q: How long should I grill a beef tenderloin steak?
A: The grilling time will vary depending on the thickness of the steak and the desired doneness. For a 1-inch thick steak, grill for 3-4 minutes per side for rare, 4-5 minutes per side for medium-rare, and 5-6 minutes per side for medium.
Q: How do I know when my steak is done?
A: The best way to check the doneness of a steak is to use a meat thermometer. Insert the thermometer into the thickest part of the meat and check the internal temperature.